In the Kitchen: Salmon Cakes

Salmon Cakes

Discover a new favourite with these easy salmon cakes! Served with fresh lemon, and your choice of sauce this salmon cake recipe is a must-try. These are great any time! This recipe is so simple and takes hardly any time at all. An easy go to dish that is nutritional when served with salad, in a paleo pita pocket (AAG first cookbook) and veggies.


  • 1 can pink or red salmon

  • 1 cup cooked sweet potato, mashed

  •  1 egg, beaten

  • 1/2 cup almond flour

  • 2 shallots very thinly sliced

  • 1 teaspoon salt

  • 1/2 teaspoon paprika

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons ghee, melted



Preheat the oven to 400F and cover a large baking sheet with parchment paper.

Drain the liquid from the salmon pour the fish into a large mixing bowl, removing the bones and flake the fish. Add the sweet potato, eggs, almond flour, shallots, salt, paprika, and black pepper. Mix well and refrigerate for 10 minutes.
Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 1 inch thick. Bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven. Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.

Bon Appetite! ~Andrea

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