Salmon Cakes (Grain-Free, Paleo)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes about 14 salmon cakes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
- 1 pound wild salmon
- 1/2 cup mayonnaise (I used Sir Kensington’s)
- 1/4 cup capers, drained
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons coconut flour
- 1/2 teaspoon Celtic sea salt
- 2 large eggs
- 3/4 cup plantain chips, ground into crumbs
- 4 tablespoons butter, ghee, or lard
Instructions
- Preheat oven to 400ºF and adjust the rack to the middle position. Place the salmon, skin-side down on a baking dish and roast for 11 minutes. Cool for 15 minutes.
- Place the mayo, capers, parsley, coconut flour, sea salt, eggs and plantain chips in a large bowl and stir to combine. Using your hands, break the salmon up into small pieces and then stir into the mayo mixture until well combined.
- Heat a large skillet over medium heat for 2 minutes. Add 2 tablespoons of butter, melt and swirl the pan to coat. Using a 1/3 cup measuring cup, measure out 1/3 cup of the salmon mixture and place it onto the skillet. Press gently on the salmon patty to flatten until it’s 1/2” thick. Repeat, until you fill the pan with about 6 salmon cakes. Cook about 3-4 minutes until the bottoms are golden brown. Using a spatula, flip the salmon cakes and cook until second side is golden brown, about 3-4 minutes. Serve.
Nutrition
- Serving Size: Serves 6-8