Paleo Salmon Cakes – Baked Salmon Patties {Whole30, Paleo, Keto, GF}
These healthy and freezer-friendly Paleo Salmon Cakes are outrageously tasty! Using canned wild salmon, this recipe is a speedy paleo, Whole30 compliant, or gluten-free dinner. You’ll flip for these Whole30 salmon cakes!
Living in the gorgeous Pacific Northwest, it is pretty much a requirement to love seafood. One of my favorite meals is grilled salmon with lots of fresh dill and thinly sliced lemon on top.
Taking some of those leftovers and turning them into paleo salmon cakes makes the most amazing use of that delicious and healthy fish. But, most of the time, I used canned salmon for a speedy and stupidly easy meal.
You have choices and they’re both delicious!
And because salmon alone isn’t Northwest enough, let’s add some asparagus to this! Try out a batch of Air Fryer Asparagus for the ultimate speedy dinner.
If you love fast weeknight dinners, check out these Greek Turkey Meatballs. These gluten-free meatballs cook up in a flash and make an amazing freezer meal.
For fast sides to go with these Paleo Salmon Cakes, check out these Easy Instant Pot Sides and Air Fryer Vegetable Recipes.
Should I Use Canned or Fresh Salmon?
It all depends on what you have! I have used wild-caught Alaskan Sockeye canned salmon (Costco) before, and leftover cooked salmon if I have any on hand.
If you use canned, make sure to drain it really well before using.
What Kinds of Flour Should I Use?
I use almond flour and it works great. If you want to sub in your favorite gluten-free flour, go ahead. Coconut flour can be very dry and heavy, so I would increase the mayo by 1 tbsp.
If you consume grains, then using panko is my favorite way to make traditional salmon cakes.
Can I Freeze These Paleo Salmon Cakes?
Yes and please do! I cook the salmon cakes and allow to cool on a plate. Transfer to a parchment lined baking sheet and freeze until solid. Transfer to a freezer bag and they’ll store for three months.
To reheat: you can microwave for 60 seconds. Just don’t do it at work or everyone will hate you so hard.
While the microwave works, my favorite way to reheat is by adding them to a tray of roasted veggies in the oven. When you’re roasting your veg, add the frozen salmon cakes in the last 10 minutes of cooking the veg and they’ll crisp up perfectly. And now dinner is ready and just one pan has been dirtied.
And that means you rule.
How to Make Paleo Salmon Cakes
*Detailed and printable recipe card at the bottom of the post.
Mix eggs and add the salmon. Flake to break up any large pieces.
Add the rest of the ingredients and stir to combine. Pinch some of the mixture to test the texture. Too dry? Add a bit more mayo (related: Homemade Whole30 Mayo). Too wet? Mix in flour 1 tablespoon at a time.
Make a golf ball sized ball and gently flatten it between the palm of your hands. Set aside and repeat until all the mixture has been formed into patties.
Heat a skillet over medium heat for at least 5 minutes. Add ghee or oil and let it warm up for 1-2 minutes. Add salmon cakes and cook until the bottom is light brown and has a crunchy sear (2-3 minutes). Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.
If you’re new to cooking with cast iron, check out this post on how to use, season, and love cast iron cookware.
Serve over a bed of salad, Whole30 French Fries, or with a side of roasted veggies. Top with your favorite sauce; I used Homemade Cilantro Chimichurri. You could even make the patties larger and turn these into salmon burgers.
Pro Tips/Recipe Notes
- The types of salmon you use can impact the texture of these paleo salmon cakes. To test that the consistency is correct, take some of the mixture and roll it into a ball. If it is too sticky, you’ll want to add a bit more flour. If the mixture crumbles when you roll it, it is too dry and needs more mayo.
- If you like peppers, feel free to add 1/3 cup of chopped peppers of choice.
- I’m not going to tell you how to live your life, but these paleo salmon cakes are going to be 10 times better if you cook them in a cast iron skillet. Related: restoring a rusty cast iron skillet.
- You can bake them in the oven if you’d like. Cook on a baking sheet at 400 degrees for 20 minutes, flipping halfway through.
- Use a high heat oil like ghee, coconut, or avocado.
Other Recipes Like These Whole30 Salmon Cakes
- Basil Thai Chicken With Zoodles (Whole30, Paleo, Keto)
- Homemade Breakfast Sausage (Whole30, Paleo)
- Instant Pot Orange Chicken (Whole30, Paleo, Instant Pot)
- Chicken Gyro Instant Pot Sweet Potatoes
Need help getting started off with your Whole30 round on the right foot? Download my totally free Trader Joe’s Whole30 Shopping List and Whole30 Costco Shopping List. I have done all the work for you with checking ingredients and figuring out safe foods. Happy shopping?
Paleo Salmon Cakes WEIGHT WATCHERS POINTS
One serving of Paleo Salmon Cakes has 6 WW Freestyle SmartPoints.
Making this recipe or others?
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These healthy and freezer-friendly Paleo Salmon Cakes are outrageously tasty! Using canned wild salmon, you'll love these speedy Whole30 salmon cakes.
- 2 cups cooked salmon 16 oz
- 2 eggs
- 1/3 cup celery diced
- 2 tbsp Franks Red Hot
- 4 cloves garlic minced
- 1 2/3 cup almond flour
- 1/2 cup onion diced
- 3 tbsp Old Bay Seasoning
- 1/2 cup mayo
- 3 tbsp high-heat oil ghee, coconut, avocado
Mix eggs and add the salmon. Flake to break up any large pieces.
Add the rest of the ingredients and stir to combine. Pinch some of the mixture to test the texture. Too dry? Add a bit more mayo. Too wet? Mix in flour 1 tablespoon at a time.
Make a golf ball sized ball and gently flatten it between the palm of your hands. Set aside and repeat until all the mixture has been formed into patties.
Heat a skillet over medium heat for at least 5 minutes. Add ghee or oil and let it warm up for 1-2 minutes. Add salmon cakes and cook until the bottom is light brown and has a crunchy sear (2-3 minutes). Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.
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So I I use the cans of salmon, how many cans would this be?
Yes, you sure can! It depends on how large the cans are, if you’re using pouches, etc.
The recipe calls for 16 oz, which is two cups. If the cans are 4 oz, that would be 4 cans. I typically use 3 because once drained they yield enough.
Would you cook them first and freeze them, or freeze the patties and cook after being frozen?
Hi Teresa, it’s up to you, but I cook them first then freeze. I just think it makes it so much easier to reheat.
There is a section in the post about how to freeze them. I’ve c/p below:
CAN I FREEZE THESE PALEO SALMON CAKES?
Yes and please do! I cook the salmon cakes and allow to cool on a plate. Transfer to a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and they’ll store for three months.
To reheat: you can microwave for 60 seconds. Just don’t do it at work or everyone will hate you so hard.
While the microwave works, my favorite way to reheat is by adding them to a tray of roasted veggies in the oven. When you’re roasting your veg, add the frozen salmon cakes in the last 10 minutes of cooking the veg and they’ll crisp up perfectly. And now dinner is ready and just one pan has been dirtied.