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Salmon Cakes

prep:15 minutes
cook:20 minutes
ready in:35 minutes
Difficulty
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Show nutritional information
  • Serves: 10
  • Calories: 76
  • Total Fat: 5g
  • Total Carbohydrate: 0g
  • Protein: 8g
These salmon cakes are perfect for a party, or just to spice up your weekly meals with something that may seem a bit more “fancy.” We topped ours with a squeeze of lemon juice, and a dollop of paleo mayo, but they are delicious on their own as well!

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Serves: 10

Serves: 10decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to bake at 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine the salmon, egg yolks, salt, pepper, and paprika.
  4. In a mini chop food processor, mince the garlic and onion.
  5. Pour the garlic and onion into the salmon mixture, and stir to combine all ingredients.
  6. Using your hands, form the salmon mixture into 2 ounce patties, and place each cake on the parchment lined baking sheet.
  7. Bake salmon cakes for 15 minutes.
  8. Remove the cakes from the oven, and heat the duck fat in a cast iron skillet over high heat.
  9. Fry the cakes for about a minute on either side in the duck fat, or until they are golden brown and crispy on the outside.
  10. Serve with a squeeze of lemon.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. bragdonj@gmail.com
    January 27, 2014

    I loved this recipe. I wasn’t able to find duck fat so I used butter instead. The cakes turned out amazing and looked very presentable. This recipe is going in my permanent favourites list. I will be serving this for future guests. Thanks!

  2. mabelle
    February 10, 2014

    These were delicious! I didn’t have any duck fat so I used bacon grease and they turned out great. I used my leftover whites to make coconut nested eggs without the yolks, and these were also delicious. Thank you!

  3. Easkey
    March 21, 2014

    I make the can of salmon go a little further by baking a sweet potato and mashing it into the salmon cake mixture, and also add lemon juice & zest. It’s nice served with a sauce of homemade mayo mixed with chopped green onion, capers, lemon juice, tarragon, dijon & horseradish & seasoned to taste. This makes a nice lunch or dinner accompanied by a mixed leaf salad. Yum!

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