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Although I work from home, I prepare my weekday lunches in large batches to avoid a mid-day cooking session. For the last few months, my lunches primarily consist of one the following:
- A cauliflower rice or parsnip rice “grain” bowl, with variations on quickly sautéed veggiesand the protein. I make theveggie rice and protein ahead of time.
- A blended vegetable soup, with collagen protein, slow-cooked meat, and coconut creamadded.
- A salad with Primal Kitchen’s new paleo dressing,alongsidebroiled fish or hard-boiled eggs. And also acoconut flour muffin or two!
Recently, I’ve been enjoying these make-ahead salmon cakes as an addition to my veggie bowl, soup or salad. One batch keeps in the fridge for a few days. Ready to serve within minutes, I simply brown a couple of cakes in a sauté pan to warm through and create a golden crust.
I enjoy these salmon cakes served with lemon wedges and Primal Kitchen’s Avocado Mayo. I mention the brand because it’s the best mayo I’ve tasted, andit uses healthy avocado oil instead of vegetable oils like safflower, canola, or sunflower oil.I’ve collaborated with Thrive Market to give you a free jar of it here, with your first Thrive order.
Make-Ahead Paleo Salmon Cakes Recipe
Author:Lauren
Serves:Makes 6-7 salmon cakes (2-3 servings)
With just a handful of ingredients, this one-bowl recipe packs protein and omega-3s. Keep a batch in the fridge and re-heat for quick meals. I enjoy these salmon cakes with soup or salad. They also make a hearty breakfast, topped with over-easy eggs.
Ingredients
For the salmon cakes:
- 2 6oz. cans wild salmon (such as this brand), liquid drained off
- ¼ cup sweet potato or butternut squash puree (canned or fresh)
- 2 eggs
- 2 Tbs. coconut flour, available here
- ¼ cup finely sliced scallions
- 2 tsp. coconut aminos, available here
- 1 tsp. Dijon mustard
- Pinch of salt and black pepper
To brown before serving:
- 2 Tbs ghee or coconut oil
Optional, for serving:
- Mayonnaise (I like Primal Kitchen's Mayo)
- Fresh lemon
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350.
- In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
- Bake patties until firm, about 30 minutes.
- 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.
- When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.
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Reader Interactions
58 Comments
DonnaHi I would like to know if I can freeze these after I bake them
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- Lauren
Yes, that works well. Make sure you separate each patty with parchment paper so they do not stick together while freezing.
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- Lindsay
I’ve had these on my list to make for ages. Just made them and not only are they super easy to make, they’re soooooo good! Will definitely be making again!
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- Karen
Looks like a great recipe, looking forward to trying it, even though I’m not strict paleo. Since I don’t generally use coconut flour (and would prefer not to buy it just for this) do you think all-purpose flour could be substituted for those of us who aren’t strict paleo? Or whole what flour or almond flour? Thanks so much!
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- Maria
Thanks Lauren, do you sell hardcopies of your recipes book?
Your cooking looks so delicious! Thank you for sharing!reply to this comment
- Lauren
Hi Maria, I don’t yet have hard copies of my books available.
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Love this and so easy. Looks very kid friendly. thanks,Anna
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- Karen
I cooked these tonight and my husband liked them but i thought they where dry. Maybe i put too much potato in. I will cook them again, better luck next time.
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- Deanna
Loved these. Sprinkled a little Old Bay seasoning in because I’m trying to use up a big can of it. Will definitely make these again. Would also be good between two gluten free buns.
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- Sharon Taylor
I make these salmon cakes with canned pumpkin instead of butternut squash and I quadruple the recipe so I can freeze them (between wax paper.) I also add Dill (at least 4 tsp when I quadruple) to the recipe which enhances the flavor. Serve these with guacamole instead of mayonnaise and you can savor the flavor without heartburn or reflux.
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- Grace
I made these last night and they turned out great! Super quick and easy to mix up and there’s leftovers so I can have them again today! I subbed chives from my garden for the scallions. I use Chosen Foods avocado oil mayo, it’s so good. I will have to make these again, thanks!
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- Jen
I am curious about using the natural oil in the salmon. I can my own wild Alaskan salmon with nothing added. There is quite a bit of oil after the canning process. I know it is healthy, but do you think the heat of the canning process makes it unusable? I have made salmon patties with most of the oil remaining, I just use more coconut oil to absorb it. Any thoughts on this?
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