Made with coconut flour, lemon pepper and dill, this low carb paleo Salmon cakes recipe is hit! Spritz with lemon or top with your favorite tartar sauce and enjoy!
When I moved to the Pacific Northwest, I had no idea what Salmon was. It’s just pure kismet that this Paleo Salmon Cakes turned out as delicious as they are considering the recipe is simple as can be.
I was such a stranger to the fish that I couldn’t even pronounce it and called it “Sal Mond” until a kind friend told me what was up. Of course, it seems like every time I turn around there are a host of words with pronunciations that make no sense in Oregon.
Take the word “Couch”. Yeah, I know you’re thinking I’m talking about a sofa but in Portland there is a street that bears this name and it’s pronounced “coo uch”.
I am not into fish and Salmon has one of the strongest flavors but I somehow managed to fall in love with my paleo salmon Cakes that uses coconut flour as the binder.
Not only is this recipe delicious – but salmon has some pretty amazing health benefits:
- It’s rich ins Omega-3 Fatty Acids and considered one of the best sources!
- It’s high in B vitamins
- Loaded with Selenium and Potassium
- May help reduce the risk of heart disease and keep your waist slim.
What you’ll need for this recipe
- Boneless and Skinless Salmon, drained
- Coconut Flour
- Dried dill
- Lemon pepper
- Sea Salt
- Coconut oil
In a bowl break the salmon up with a fork and add the diced onion, celery and spices.
Mix in the coconut flour and combine thoroughly.
Next add in the eggs and mix for roughly one minute.
Set your burner to medium high and add your coconut oil to a large skillet.
Shape the mixture in to 5 patties, roughly 2″ wide.
Add the patties to your pan and cook until the sides are golden brown, roughly 5 – 8 minutes on each side. DO NOT flip the salmon cakes until they are golden brown or they will fall apart. You need the side to completely brown so it will hold together.
If you like this Paleo Salmon Cakes recipe, you’ll love:
Ginger Chicken (Whole30, Keto)
Now let’s chat about some common questions from people who make this recipe
Are salmon cakes the same as salmon patties?
Yes, they are.
Can I substitute Tuna for the Salmon?
Yes, this is great substitution.
Can I substitute black pepper for lemon pepper?
Yes, you won’t notice the difference.
I don’t have coconut flour, what flour can I use to replace it?
You can use tapioca flour. However, this will increase the carbs and calories of the recipe.
Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
- In a bowl break the salmon up with a fork and add the diced onion, celery and spices.
- Mix in the coconut flour and combine thoroughly.
- Next add in the eggs and mix for roughly one minute.
- Set your burner to medium high and add your coconut oil to a large skillet.
- Shape the mixture in to 5 patties, roughly 2" wide.
- Add the patties to your pan and cook until the sides are golden brown, roughly 5 - 8 minutes on each side. DO NOT flip the salmon cakes until they are golden brown or they will fall apart. You need the side to completely brown so it will hold together.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving:Calories: 137 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 103mg Sodium: 67mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 12g