We can’t get enough of these yummy salmon cakes. I always keep high-quality canned salmon around so I can make these on nights when we want a quick and easy dinner. It also works great with leftover cooked salmon!
My favorite side dish is this kale caesar salad.
Paleo Salmon Cakes
Ingredients
- 1 lb cooked salmon or 2 cans of canned salmon
- 2 eggs or flax eggs
- 2 tbsp Primal Kitchen Avocado Mayo
- 3 tbsp almond flour
- 2 tsp Yellowbird Sriracha
- 1/4 cup cilantro
- 1-2 tbsp chopped jalapeno
- 1/4 cup chopped red onion or chives
- sea salt & pepper
Instructions
- Mix all ingredients together in a mixing bowl.
- Heat up a non-toxic pan (my favorite is a cast iron pan) over medium heat.
- Form salmon patties using hands or an ice cream scoop.
- Put onto hot pan and gently flatten to form a disk shape.
- Cook for 3 minutes on each size.
- Enjoy! Top with all your favorite toppings. My favorite toppings are Yellowbird Sriracha and microgreens!
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