These salmon patties are so simple to make and will freeze well to grab on a busy night. Feel free to add fresh herbs if you have them on hand and get creative with your toppings. Great over a bed of lettuce, mashed cauli, or simply as a grab and go protein snack. You can always bake the patties a few more minutes if you do not want to pan fry them. Recipe adapted from Primal Palate.
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12ounceswild caught canned salmonlook for boned and skinned unless you want to do that yourself to save money. You can also use fresh cooked salmon flaked into small pieces
Preheat the oven to bake at 350 degrees and line a baking sheet with parchment paper.
In a large mixing bowl, combine the salmon, egg yolks, pepper, cumin and paprika.In a mini chop food processor, mince the garlic and onion. Pour the garlic and onion into the salmon mixture, and stir to combine all ingredients.
Using your hands, form the salmon mixture into 2 ounce patties, and place each cake on the parchment lined baking sheet. Bake salmon cakes for 15 minutes.
Remove the cakes from the oven, and heat the ghee/coconut oil in a cast iron skillet over high heat.Fry the cakes for about a minute on either side, or until they are golden brown and crispy on the outside.
Lemon, Dill, Cream Sauce
Combine all ingredients for sauce together and stir well. If using fresh dill, finely chop. Serve a dollop on top of you patties if desired.