Paleo Salmon Cakes

8 45 197
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 6
Paleo Salmon Cakes
Health Highlights


2 can, drained Salmon, sockeye (red), canned, drained
1/4 cup Sweet potato purée, canned (or butternut squash puree)
2 medium egg Egg
2 tbsp Coconut flour
1 tsp Dijon mustard (gluten free)
1 pinch Sea Salt
1 dash Black pepper
2 tbsp Ghee (or coconut oil)


1. Line a baking sheet with parchment paper and preheat the oven to 350°F.

2. In a bowl, combine all ingredients, except ghee, combine with a fork. Form into 6-7 patties on the baking sheet.

3. Bake patties until firm, about 30 minutes.

4. If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.

5. When ready to serve, heat the ghee in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.



is a great source of protein and Omega 3 fatty acids!

Nutrition Facts

Per Portion

Calories 197
Calories from fat 90
Calories from saturated fat 45
Total Fat 10.0 g
Saturated Fat 5.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 3.3 g
Cholesterol 121 mg
Sodium 383 mg
Potassium 310 mg
Total Carbohydrate 3.5 g
Dietary Fiber 0.5 g
Sugars 0.3 g
Protein 23.7 g

Dietary servings

Per Portion

Meat Alternative 1.3

Energy sources