I already know what you’re thinking… ‘salmon cakes? No thanks! I don’t like salmon.’ I’m here to tell you that you need to give them a chance. They aren’t “fishy” and have the best flavor, especially when you pair them with a delicious tartar sauce or aioli. AND these salmon cakes are are packed with Omega 3s!
I first tried salmon cakes when my husband and I were doing a Whole30. If you aren’t familiar with the Whole30, it’s an elimination diet for 30 days. You eliminate foods that are typically problematic and inflammatory and then reintroduce them one by one at the end of the 30 days to see how you respond to the foods that you eliminated. All that being said, it really forced me to think and cook outside of my comfort zone. I saw a recipe for salmon cakes, tried them for the first time and I was hooked!
I have experimented with this recipe quite a bit and have finally landed on something that is delicious, but also really easy to make. My first recipe called for cooking them on the stovetop. It was tricky to flip them and often times, they ended up breaking. I recently discovered that baking them in the oven with a little bit of oil on parchment paper is so much easier!
What are omega 3s?
These salmon cakes make the perfect quick lunch! I also love prepping them and making them on Sundays to have for the week ahead. Salmon is an awesome source of healthy fat and omega 3s, which are critical for brain health and the function of every cell in your body. While you can get Omega 3s from plant sources like flax and chia seeds, fish (like salmon) contains the necessary amounts of EPA and DHA that our body needs to function. These salmon cakes are a great way to get in your Omega 3s.
So, what do you think? Will you give them a shot? Let us know if you try them. Tag us on social or comment here. We would love to know what you think!
Salmon Cakes
Ingredients
- 3 5 oz cans of wild caught salmon
- 2/3 cup almond flour
- 1/4 cup avocado mayo
- 1 egg
- 1/2 cup finely diced pepper & onion We used white onion and red/orange peppers, but use what you have on hand
- 1 tsp garlic powder
- 1/2 tsp salt & pepper
- 2 Tbsp fresh parsley (chopped)
- 2 Tbsp avacado oil or melted ghee
Instructions
- Preheat oven to 400 degrees.
- Combine all of the ingredients (except the oil/ghee) together in a bowl.
- Line a baking sheet with parchment paper.
- Either spray it with or spread avocado oil or melted ghee over the parchment. This will help the salmon cakes crisp up.
- Using a ¼ cup, scoop the mixture and place on the pan. Use your hands to shape if needed.
- Bake for 15 minutes and then flip them.
- Bake for another 10-15 minutes until golden brown and slightly crispy on both sides.
- Serve on a salad or in a lettuce cup and top with your favorite aioli or tartar sauce!
Need a homemade tartar sauce recipe? Here is one of our favorites and so easy to make!
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