Crispy Salmon Cakes

Crispy Salmon Cakes - The Fit Peach

Crispy Salmon Cakes

paleo, dairy-free, gluten-free

Crispy on the outside, tender on the inside. These salmon cakes are quick and easy to whip up and packed full of nutritious flavor and ingredients!

Crispy Salmon Cakes - The Fit Peach

Salmon is my ultimate jam. I could eat it every day if I could (some days I do). It’s one of the best sources of omega 3s and is a great lean protein. I love pairing it with mango salsa and coconut rice or even on top of a bowl of mac and “cheese”. However, it’s hard to beat these hand-held salmon patties.

Paleo Crispy Salmon Cakes - The Fit Peach

These cakes have a delicious crispy crust that is bursting with flavor. I used flaxseed meal for the crust as it has similar nutritional value as salmon, is loaded with omega 3s and provides a good amount of fiber. We also add some avocado oil based mayo into the mix for a little creaminess and an egg that holds it all together. All ingredients are natural and nutritious and make for a salmon cake that is out of this world!

Healthy Crispy Salmon Cakes - The Fit Peach
 
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Crispy Salmon Cakes

Ingredients

  • 2 5oz cans wild salmon

  • 1 egg

  • 1/3 cup avocado oil mayo

  • 3/4 cup flaxseed meal (+2 Tbsp reserved to sprinkle, optional)

  • 1 tsp garlic powder

  • 2 tsp dijon mustard

  • 1/4 tsp black pepper

  • 1/4 tsp sea salt

  • 2 tsp olive oil

Directions

  1. Combine all ingredients except olive oil and reserved flaxseed meal in a bowl and mix thoroughly until fully incorporated

  2. Using hands, divide mixture in half and then each half into thirds and form patties

  3. If desired, sprinkle some extra flaxseed meal on top of each patty before cooking it

  4. Heat olive oil in skillet over medium heat and cook patties for approximately 2-3 minutes on each side

  5. Serve immediately or store in fridge and enjoy for 5 days. Alternatively, place patties in ziplock bag and freeze until ready to eat (just thaw and heat up in a skillet)


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The Fit Peach