These salmon cakes are the perfect veggie dense meal made with simple canned salmon! They’re paleo, AIP, and whole30 compliant.

 

Paleo Salmon Cakes

There are so many amazing health benefits to salmon! I love having full salmon filets, but it’s always great to mix it up. Salmon cakes are a fun and easy way to get in extra omega 3’s if salmon filets aren’t your thing. Plus, these yummy little salmon cakes are also made with hidden veggies to help pack in even more nutrients. These are paleo, whole30, and AIP-friendly!

How to Make Paleo Salmon Cakes

  • Chop the vegetables: Add the chopped zucchini and leek to a food processor and chop until fine. Using a nut milk bag (or a clean dish towel) strain all of the excess water from the zucchini and leek. Transfer to a mixing bowl.
  • Combine the mixture: Drain the canned salmon and add to the zucchini and leek mixture along with the oil, coconut flour, egg (see notes for egg substitute), and seasonings. Mix well to combine. Form the salmon mixture into patties about 3″ in diameter and slightly flatten. Evenly spaced on the baking sheet.

Paleo Salmon Cakes

  • Bake: Bake in the preheated oven for 15 minutes before very carefully flipping. Bake for another 12-15 minutes or until crisp. Allow cooling before serving.

How should you store these salmon cakes? How long do they last?

I store these salmon cakes in the fridge in glass Tupperware. They’ll last 3-4 days, but honestly they don’t really make it that long!!

What should you serve them with?

I like to serve them with a side salad, or sweet potato fries.

They’re also great with a creamy topping like this cilantro avocado sauce. 

Tips & Tricks

Squeeze all of the water out of the zucchini and leek

Using something like a nut-milk bag can help to drain excess water!

Drain excess water from the salmon as well!

I like to squeeze out a lot of excess water to keep the salmon cakes from getting too wet.

The Ingredients

Wild Caught Salmon

I use the brand, wild planet.

Zucchini & leek

Garlic, dill, and salt

Coconut flour

The coconut flour helps to absorb excess moisture from the vegetables. I have not tried any other flours and cannot guarantee they would work.

The tools

A food processor

The food processor helps to chop the vegetables finely and quickly! Technically you can also use something like a grater for the zucchini and just chop the leek with a knife, but the food processor is much faster.

Salmon Cakes

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Print
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Salmon Cakes


  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 3 servings 1x

Description

These salmon cakes are the perfect veggie dense meal made with simple canned salmon! They’re paleo, AIP, and whole30 compliant.


Scale

Ingredients

  • 12 oz zucchini (about 2.5 cups, chopped)
  • 1/2 cup leek (white part only), chopped
  • 2 6oz cans of salmon
  • 3 tbsp avocado oil
  • 1 egg (sub gelatin egg for AIP, see below)
  • 3 tbsp coconut flour
  • 2 tsp dill
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper

For the gelatin egg substitute

  • 1/4 cup water
  • 1 tbsp gelatin

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper that is lightly greased.
  2. Add the chopped zucchini and leek to a food processor and chop until fine. Using a nut milk bag (or clean dish towel) strain all of the excess water from the zucchini and leek. Transfer to a mixing bowl.
  3. Drain the canned salmon and add to the zucchini and leek mixture along with the oil, coconut flour, egg (see notes for egg substitute), and seasonings. Mix well to combine.
  4. Form the salmon mixture into patties about 3″ in diameter and slightly flatten. Evenly space on the baking sheet.
  5. Bake in the preheated oven for 15 minutes before very carefully flipping. Bake for another 12-15 minutes or until crisp.
  6. Allow to cool before serving. Serve with a side of your choice and an optional sauce like this creamy avocado sauce.

Notes

For the gelatin egg add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin.  Allow the mixture to rest over 2-3 minutes until hardened. Place the pot on the stove and turn in on low heat. Remove from heat once the mixture turns to liquid. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Method: Baked

Nutrition

  • Serving Size: 1 serving
  • Calories: 365
  • Fat: 22.2g
  • Carbohydrates: 11.6g
  • Fiber: 4.2g
  • Protein: 32.5g

This post first appeared on Unbound Wellness in January of 2017 and was updated in March 2020.