Paleo Salmon Cakes Recipe
Whole30 and Paleo Salmon Cakes Recipe with homemade light caesar dressing. No egg, mayonnaise and anchovies. These egg-free Paleo Salmon Cakes use fresh salmon and are super flavorful and easy to make, paired with dairy-free caesar salad dressing for a light and healthy meal.
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 10 cakes
- 1 to 1.25 lbs wild caught salmon boneless and skinless
- 1 tbsp ground flaxseed meal or ground chia seeds + 3 tbsp water OR 1 egg
- Mixed green salad of your choice for serving
- Half of one whole shallot
- ¼ cup parsley or cilantro
- ¼ cup carrots
- Half of one whole lime zest and juice
- 3 tsp Thai Kitchen red curry paste
- ½ tsp coarse salt
- ½ cup frozen spinach Optional. Defrost and squeeze out liquid
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Dash red chili powder optional
Dairy-free Ceasar dressing (makes about 3/4 cup):
1 Flax egg: Mix well 1 tbsp ground flaxseed (flax meal) with 3 tbsp room temperature water. Set aside for 20-30 mins while preparing other ingredients. The same ratio applies to ground chia seeds.
Prep: Pulse and toss the “wet ingredients” in a food processor until the carrots are finely chopped. Set aside. Mince the salmon in a food processor to finner pieces but still has some chunky texture for cakes. Combine minced salmon, ‘wet ingredients’, ‘dry seasonings’, and 1 flax egg. Use your hands to thoroughly combine all ingredients in a large mixing bowl. The mixture will be loose at first but after a few minutes it will come together to bind.
Form cakes: Use a ¼ cup measuring cup, scoop the mixture and set onto a large sheet pan lined with parchment paper. Grease your hands with olive or avocado oil. Then delicately form the ablls into patties.*
Cook: Preheat a large skillet over medium heat without oil until the skillet is well heated. Add 2-3 tbsp avocado oil and allow oil to come up to temperature before adding patties. Do this in batches so to no overcrowd the skillet. Cook patties about 3 minutes then carefully and gently flip using a spatula. Cook an additional 3 minutes for well-done. 2 minutes per side for a medium-rare centre.
Serve with a bed of mixed leafy greens of your choice and drizzle my dairy-free caesar dressing over the greens and salmon cakes.
*To avoid mess when forming salmon cakes, I also prepare a clean paper towel next to my olive oil bottle so when I need more oil to grease my palms I can use the paper towel to hold the oil bottle.
To make-ahead - Since this recipe has no raw egg, follow steps 1 through 3. Set the cakes in sealed airtight glass container in the fridge. Best finish cooking/eating within 3 days.
If use real egg, finish Step 2 WITHOUT mixing-in the egg. Store the salmon mixture in glass containers in the fridge. Add egg and form salmon cakes before cooking. Best finish cooking/eating within 3 days.
The nutritional label is calculated per salmon cake without the dressing sauce.
Calories: 82kcal | Carbohydrates: 2g | Protein: 10g | Fat: 3g | Cholesterol: 24mg | Sodium: 155mg | Potassium: 344mg | Vitamin A: 2285IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg