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.
Course Main Course
Cuisine Asian American
Prep Time 20minutes
Cook Time 6minutes
Total Time 26minutes
1 to 1.25lbswild caught salmonboneless and skinless
Combine first 6 ingredients. Slow stream in olive oil and whisk at the same time until the dressing is emulsified.
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.