These Easy Whole30 Salmon Cakes are a MUST. They're a great option when you're not sure what to make or you just don't have the time or energy to whip up a more involved dish. I completed my first Whole30 this past spring and I made sure I always had canned salmon stocked in my pantry which was an absolute lifesaver. The most important thing, I learned while on the Whole30 was to make my meals simple. Simple to me equaled Success, so that's what I stuck with. Canned salmon is rich in protein and pairs perfectly with most vegetables which was a win-win. So, if you're planning on whipping up a batch of these Easy Whole30 Salmon Cakes, you'll have dinner on the table in about 20 minutes. Honestly, you can serve them as dinner, lunch, or even as an appetizer. They are crispy on the outside and moist on the inside.
HOW TO MAKE EASY WHOLE30 SALMON CAKES
Any canned salmon will work as the base for these simple salmon cakes. To make them Whole30 compliant I prepared them as follows:
Ingredients: I added
- Canned salmon
- Fresh cilantro
- Fresh basil
- Minced garlic
- Green onion
- Shallots
- Eggs
- Almond flour
- Lime juice
- Kosher salt
This recipe is adaptable so please feel free to use your favorite herbs or spices.
Cooking method: After mixing all the ingredients and rolling into patties, I pan-fried each salmon cake until they were a light golden brown and viola! You have beautiful golden brown Easy Whole30 Salmon Cakes.
Here are a few helpful tips:
- You can double or triple the recipe depending on how many you are serving. I doubled the recipe
- Use a dry ingredient measuring cup, biscuit, or cooking cutter to make your salmon cakes the same size. I used a ⅓ dry ingredient measuring cup
- It's not necessary to remove the bones in canned salmon as they are rich in calcium. I do; however, remove most of them.
Prep all ingredients
Add all ingredients to bowl with drained canned salmon
With a spoon or clean hands mix all ingredients together
Roll salmon into small patties and pan fry in saute pan or skillet
Pan fry until outer coating of salmon cakes are light golden brown
I sure hope you find this Easy Whole30 Salmon Cakes recipe helpful as you progress through your Whole30 journey. Should you have any questions about my experience with the Whole30, I'd be more than happy to share with you. Please do not hesitate to leave a comment below or send me a personal email to [email protected].
In the meantime, please check out a few of my other easy Whole30 recipes that helped me:
Easy Crispy Oven Baked Chicken Wings
Grilled Cilantro Lime Chicken Skewers
If you love Pinterest or Instagram, I'd love for you to follow me or if you find this recipe helpful would you mind leaving a star rating. More importantly, thank you for visiting my blog.
All the best,
~Cree
📖 Recipe
Easy Whole30 Salmon Cakes
Ingredients
- 2 cans salmon
- 1 clove minced garlic
- ½ shallot
- 1 slice green onion
- 2 tablespoon lime juice (plus lime zest)
- 2 eggs
- 4 tablespoon almond flour (maybe a little bit more)
- ½ teaspoon kosher salt (to taste)
- ¼ cup fresh cilantro (to taste)
- ¼ cup fresh basil (to taste)
- 2 tablespoon extra virgin olive oil
Instructions
- Cut vegetables and measure out all ingredients. Set aside. Drain liquid from canned salmon. Set aside
- In a mixing bowl, add drained salmon, herbs, green onion, shallots, eggs, and almond flour. Mix with spoon or clean hands until just combined. Roll salmon into patties. Set aside
- Place a saute pan or cast iron skillet over medium heat. Add extra virgin olive oil. When skillet is hot, add salmon patties to skillet a few at a time to get a nice sear. DO NOT OVER CROWD THE SKILLET. Cook each side 6 to 7 minutes.
- Serve immediately.
Notes
- You can double or triple the recipe depending on how many you are serving. I doubled the recipe
- Use a dry ingredient measuring cup, biscuit, or cooking cutter to make your salmon cakes the same size. I used a ⅓ dry ingredient measuring cup
- It's not necessary to remove the bones in canned salmon as they are rich in calcium. I do; however, remove most of them.
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