Salmon Cakes
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!
15 minutes
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 76 |
| Fat: | 5 g |
| Carbohydrates: | 0 g |
| Protein: | 8 g |
| Calculated per serving. | |
Serves: 10
Serves: 10
Ingredients
- 12 oz 12 oz 12 oz Salmon, Canned
- 3 3 3 Egg Yolk
- 1 /2 tsp 1 /2 tsp 1 /2 tsp Sea Salt
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1/2 tsp 1/2 tsp 1/2 tsp Paprika
- 1 clove 1 clove 1 clove Garlic, minced
- 1/4 1/4 1/4 Vidalia Onion, minced, you want to have about 1/2 cup of the minced onion
- 3 Tbsp 3 Tbsp 3 Tbsp Duck Fat, more or less depending on size of skillet being used to fry salmon cakes
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
- Preheat the oven to bake at 350 degrees.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the salmon, egg yolks, salt, pepper, 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 duck fat in a cast iron skillet over high heat.
- 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.
- Serve with a squeeze of lemon.
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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!
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!
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!
These were great! I don’t think I will use canned salmon next time. I like to take salmon filet’s and run them through the food processor. I think I will do that next time. I also couldn’t find duck fat, so I used avocado oil. They turned out great! My son and boyfriend devoured them. We ate them with spicy lemon broccoli. Great combo! Loving these recipes.
These were great! Next time I think I will use salmon filet’s ran through my food processor over canned salmon. I also couldn’t find duck fat, so I used avocado oil. My whole family devoured these. They will definitely be a staple.
Wow, these are so good I could have eaten every last one. I’ve never seen a salmon cake recipe with paprika so I was not sure what I would end up with but it just adds to a really flavourful salmon cake.
If you get canned salmon, avoid Kroeger. I bought a can and it was full of bones. Tinty little rock hard and sharp vertbrae! Yikes. I like the idea of fresh run through a food processor.
Love this recipe. Tasted great. Simple and fast to make.