Salmon Cakes

  • Serving SizeMakes 6; Serves 3


    • ¾ lb of fresh wild caught salmon
    • ½ c small-diced celery
    • ½ avocado, pitted and mashed
    • 1/8 c of flat-leaf parsley, fresh
    • ½ lemon
    • ½ T parsley
    • ½ red bell pepper, small
    • ½ c red onion
    • 1 egg
    • 1 tsp Dijon mustard
    • 1/8 tsp Hot sauce
    • ½ c of almond flour
    • 1/8 tsp black pepper, ground
    • 3/4 tsp Italian seasoning mix
    • ½ tsp sea salt
    • 2 tsp approved oil


    For the salmon:


    Preheat the oven to 400 F.


    Place the salmon on a sheet pan, skin side down, squeeze lime juice over salmon and sprinkle salt and pepper over top. Roast for 15 to 20 minutes, until just cooked.


    Remove and set aside to cool slightly.

    For the vegetable mix:


    While salmon is cooking, place 1 tsp of the approved oil in a pan over medium- high heat to melt.


    Once heated add the onion, celery, red bell peppers, parsley, hot sauce, Italian seasoning, sea salt and black pepper. Cook stirring until vegetables start to soften, about 4-5 minutes.


    Remove and set aside.

    For the cake:


    In a large mixing bowl mix egg, mustard, and almond flour until combined. (This will be very thick.)


    Flake the cooled salmon into mixing bowl with egg mix. Add the vegetable mixture and mix well.


    Heat ½ tsp of approved oil in same large pan over medium heat.


    In batches scoop salmon mix into 2 T size bowls and pack with hands, add the salmon cakes to pan and cook for 3 to 4 minutes on each side, until browned.


    Place on serving plate. Top with a dollop of mashed avocado and sprinkle of parsley. Serve!

    Recipe adapted from:

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