Paleo - Salmon Cakes

Paleo Salmon Cakes


I love salmon cakes; they are delicious, nutritious and because you can make them from canned salmon and refrigerator staples they are a quick and easy meal.  Ever since I started eating Paleo, I had to change my regular recipe which used bread crumbs as a binder to mashed potato as the binder.  This change works very well for binding and has the added bonus of giving you an extra veggie!  If you are super strict Paleo and don’t eat white potatoes, then use a sweet potato.

Salmon cakes can be the protein portion of a dinner or you can use cold, leftover salmon cakes in lunchboxes or on top of a salad.  I have even used cold salmon cakes as the “bun” for open faced avocado and cucumber sandwiches!  If you don’t like salmon, albacore tuna is also delicious in this recipe.

Salmon Cakes

Salmon Cakes


  • 1 14oz can of salmon (wild caught if possible)
  • 1 med potato, cooked then mashed (microwaved, boiled, baked)
  • 2 large eggs, lightly beaten
  • 3 Tbsp mayonnaise (homemade if you have it!)
  • 3 green onions, finely diced
  • 1/2 small red bell pepper, finely diced
  • 2 Tbsp fresh parsley, finely diced
  • 1 tsp Lemon Pepper or Old Bay Seasoning
  • Juice of 1/2 a lime or lemon
  • salt to taste
  • 2 Tbsp coconut oil (or other oil for pan frying)


  • This recipe is infinitely variable so that you can use what you have in your refrigerator to create the flavor you are looking for. It is best to think of this as a salmon or tuna salad first and then add the final ingredients to turn it into a mixture that can hold together and create the "cake".
  • Start with your vegetables. If you don't have leftover baked or mashed potatoes to use in this recipe, then wash a potato, prick it a few times and toss it in the microwave. My microwave has a button that says Potato, if yours doesn't you will need to cook in 3 minute increments until the potato is cooked all the way through. Take it out, cut it in half and let it cool while you assemble the other ingredients.
  • Add the green onions, bell pepper, parsley, mayonnaise, seasoning and lime juice to a large bowl. Mix thoroughly then add the salmon and mix again. Taste the mixture, if it tastes like a really good salmon salad you are ready for the next step. If it needs adjustments in the seasoning, do it now.
  • Break the eggs into a small bowl and lightly beat them. Scoop the potato out of the skin into the same bowl and mash thoroughly with the eggs. Add the potato/egg mixture to the salmon mixture and stir thoroughly to combine.
  • Heat a large skillet or griddle on medium, add the oil. When the oil is hot, use an ice cream scoop to portion out salmon mixture on to the hot oil. Gently pat each scoop down with your spatula to make a cake shape. Cook on each side for 4 minutes or until nicely browned. Be very careful flipping as the mixture will be loose until the eggs fully cook and set the cake.
  • These are great hot or cold. If you eat dairy, mix some sour cream, dill and dry mustard for a tasty sauce to spoon over the salmon cakes. I like to top mine with Tabasco sauce!


This post is participating in Frugal Days, Sustainable Ways, Works For Me Wednesday, Make Your Own! Monday, Real Food Wednesday, Allergy Free Wednesday, Healthy 2day Wednesdays, Whole Foods Wednesday, Full Plate Thursday, Tastetastic Thursday, Keep It Real Thursday, Pennywise Platter Thursday, Freaky Friday, Friday Favorites, Feasting in Fellowship, Gallery of Favorites, Fresh Bites Friday, Fresh Bites Friday, Fit and Fabulous Fridays, Inspire Me Fridays, Melt In Your Mouth Monday, Monday Mania, On The Menu Monday, Homestead Barn Hop, Must Try Monday, Fat Tuesday, Heart and Soul, Traditional Tuesdays, Slightly Indulgent Tuesday

Related Posts Plugin for WordPress, Blogger...


  1. I just found this on Beyond the Peel’s blog hop, and I’m thrilled! I’m trying the Paleo thing and so far, so good. These salmon cakes just might be ‘what’s for dinner’ tonight. Thanks so much!

  2. These sound divine! I just chopped up a whole salmon this week and sliced my finger while doing it! – ouch. I think I will thaw a couple of those filets and use them for the patties!

  3. I love salmon, but I’ve never made a salmon cake. This sounds like it would make a great salad topper. Sadly no one but me will eat salmon here, so I guess I’ll try it out with some tuna first.

  4. Hi Jen,
    I just love Salmon Cakes and this recipe looks awesome. Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Will be saving this recipe, for sure! They look so good! Thank you for sharing with us at Healthy 2Day Wednesday! Come back again next week :)

  6. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  7. Oh how I love me some salmon. nothing can go wrong with this recipe i think! I came over from Stonegable link up and I’m excited to see what else you have coming up! I am always in need of new recipes

  8. These look awesome. Salmon is so versatile! Thanks for sharing at Must Try Monday.

  9. Your salmon cakes sound delicious – really flavourful! Salmon cakes are such a great frugal and nutritious choice.

    • Thanks April!
      I am a big fan of salmon in any form so when fresh, wild salmon isn’t available on sale I look to my trusty canned, wild salmon.

  10. I have made these so many times since I completed Whole30 in January 2013. I love this healthy version more than the old-fashioned-saltine-cracker-and-fried-in-oil way my mom taught me to make them! Well done and thanks for sharing! :)

Leave a Reply

Required fields are marked *.

%d bloggers like this: