These healthy and freezer-friendly Paleo Salmon Cakes are outrageously tasty! Using canned wild salmon, you'll love these speedy Whole30 salmon cakes.
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.