Paleo Salmon Cakes

These paleo-friendly salmon cakes are filled with flavor and great for meal prep. Plus, they’re also suitable for low-carb diets like the keto-diet!

Throw them on top of a salad, serve it on a toasted bun, or throw it on top of some zoodles for a light and simple supper.

If you don’t have fresh salmon, feel free to use canned instead!

 

Print Recipe

Paleo Salmon Cakes

 

 

Prep Time1 hour hr 20 minutes mins

Cook Time24 minutes mins

Total Time1 hour hr 44 minutes mins

 

Course: Main Course

Keyword: Paleo Recipe, Paleo Salmon Cakes

Servings: 5

Calories: 300kcal

Equipment

• food processor

Ingredients

• 1 pound raw salmon filet, with skin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 2 egg yolks
• 3 tablespoons extra-virgin olive oil divided
• 3 ounces fresh dill
• 3 ounces fresh basil
• 1/2 lemon zest & juice other half cut in wedges
• 2 tablespoons dijon mustard

Instructions

• Preheat oven to 375 degrees
• Line a baking sheet with aluminum foil.
• Lay salmon skin side down onto the baking sheet. Sprinkle with chili powder, lemon zest, and salt. Place in oven for 18 minutes. Take salmon out, allow to cool 10 minutes.
• Using a fork or spoon remove salmon flesh from skin and place into a medium size mixing bowl. The skin will be stuck to the foil and the flesh will come off of the skin easily. Shred salmon until it looks similar to tuna fish consistency.
• Place egg yolks in a food processor and turn on high until egg yolks turn a lighter yellow and look fluffy. Add the olive oil slowly to the yolks while the machine is running. Then add the dill and basil. Using a rubber spatula transfer this mixture into the salmon bowl.
• Add lemon juice and mustard to the salmon mixture and mix until completely incorporated.
• Divide mix into 10 balls and shape each into a small cake. Refrigerate for at least 1 hour.
• Set a saute pan on a stovetop burner and turn heat to medium-high. Allow 2-3 minutes for heating. Add olive oil and wait another 2 minutes. Add the salmon cakes and let cook for about 2 minutes on each side. Each side should be a deep golden brown. Remove from heat and serve.
• Garnish with lemon wedges, fresh dill/basil.

Notes

Nutrition Facts:

 

Servings size: 2 salmon cakes | Calories per serving: 300

 

36g fat (4 g saturated fat), 128mg cholesterol, 20 g protein, 2g carbohydrates, 0g sugar, 0g fiber

Tip from Katie’s Kitchen: Add a ½ tablespoon flavored mayonnaise such as siracha, lemon garlic, basil ect. For an extra 100 calories per serving. To keep paleo, use Primal Kitchen’s Mayo.