Description
Easy grain-free salmon cakes recipe. One bowl, no fuss. Great weeknight dinner.
Ingredients
Scale
- 2 (14.75 ounce) cans wild-caught Alaskan salmon
- 1 cup almond meal/flour (or substitute bread crumbs)
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 1–2 teaspoons lemon zest
- oil for pan-frying (I usually use coconut oil)
Instructions
- If you are using salmon with the skin and bones, mash them together well with a fork in a large bowl. Add the rest of the ingredients (except the oil) and mix it together well.
- Cover a large skillet with a thin layer of oil and heat it over medium heat. To make patties, use about 1/4-1/3 cup of the salmon mixture and form it into a patty shape. To make nuggets, use about 1 tablespoon. Cook the cakes/nuggets in the oil, about 5 minutes per side for the cakes, a little less for the nuggets, until they are golden brown. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 282
- Sugar: 0.5g
- Sodium: 385.4mg
- Fat: 17.5g
- Carbohydrates: 3.25g
- Protein: 30.8g