I’ve mentioned before that I’ve never been a huge meat eater. Oftentimes, those who eat a Paleo or Whole30 diet eat a ton of chicken. While I can eat some chicken (or beef or pork), I can’t stomach it every meal of every day. So I have to find other ways to eat the amount of protein needed to be successful in my efforts to heal my body and lose weight. One of the ways I do this is with canned fish, mostly tuna a salmon.
My favorite way to eat tuna is cold in tuna salad, but for salmon, I absolutely love making salmon patties. I usually make at least a dozen at a time because they will keep in the fridge for days and also freeze well. Often I eat them with a dollop of Primal Kitchen Chipotle Lime Mayo with a side of fruit for lunch. For dinner, I’ll serve them up with a side salad or roasted veggies. I even eat them for breakfast over sliced avocado and topped with an over easy egg. They are super versatile and delicious, and you can cook up a batch in no time. This is a great recipe for meal preppers!
Paleo Salmon Patties Recipe
Ingredients:
14oz can wild caught (Alaska) salmon (I buy Wild Planet Pink Alaskan Salmon by the case)
2 eggs
1 garlic clove, minced
1/2 onion, diced
1 celery rib, diced
2 tbsp Cassava flour (may sub coconut or almond)
Juice of 1/2 lemon
1 tablespoon dried dill
Salt and Black pepper, to taste
Dash hot sauce
3 tbsp coconut oil
lemon wedges to serve on the side, if desired
Instructions
Add the salmon to a large mixing bowl. Use a fork to break the salmon apart.
Add the onion, celery, dill, salt, black pepper, hot sauce, and lemon juice and mix well.
Add the cassava flour, continue mixing until the flour is well incorporated.
Add the eggs and mix until everything is well combined.
Form the mixture into 6 equal patties.
Heat the coconut oil in a large skillet over medium-high heat.
Add the salmon cakes to the skillet and cook until golden brown (approx. 3 minutes per side).
Serve with lemon wedges on the side, if desired.
Serves 6.
Note: This recipe doubles and freezes well.
- 14oz can wild caught (Alaska) salmon
- 2 eggs
- 1 garlic clove, minced
- ½ onion, diced
- 1 celery rib, diced
- 2 tbsp Cassava flour (may sub coconut or almond)
- Juice of ½ lemon
- 1 tablespoon dried dill
- Salt and Black pepper, to taste
- Dash hot sauce
- 3 tbsp coconut oil
- lemon wedges to serve on the side, if desired
- Add the salmon to a large mixing bowl. Use a fork to break the salmon apart.
- Add the onion, celery, dill, salt, black pepper, hot sauce, and lemon juice and mix well.
- Add the cassava flour, continue mixing until the flour is well incorporated.
- Add the eggs and mix until everything is well combined.
- Form the mixture into 6 equal patties.
- Heat the coconut oil in a large skillet over medium-high heat.
- Add the salmon cakes to the skillet and cook until golden brown (approx. 3 minutes per side).
- Serve with lemon wedges on the side, if desired.
- Makes 6 patties.
Do you freeze them before you cook them or do you cook them and then just reheat.
Cook first. Freeze. Reheat.
Please include calories and carb counts.
I don’t really count carbs and calories. But it should be easy enough for you to calculate from the recipe using MFP or another app.