Savory Salmon Cakes
If you like crab cakes, then you're definitely going to love these savory salmon cakes by nutritionist extraordinaire, Kelly LeVeque (@BeWellByKelly). Salmon cakes (we made ours with Surrender Salmon Portions) are satisfying and good for you. Plus, they're quick and easy to make! Slather with Primal Kitchen® Chipotle Lime Mayo for extra flavor. Serve them with a green salad for a complete meal, or as a fun appetizer for friends!
Pro Tip: Find this recipe and many more in the Primal Kitchen Cookbook.
About Surrender Salmon
Surrender Salmon is a family owned, fisherman owned small business. Fishing for sustainable, wild salmon in Bristol Bay, Alaska, the Surrender Salmon crew of three then delivers fresh fish to consumers in Minneapolis, and accepts online fish orders from around the nation.
By eating wild salmon, you can avoid eating farmed fish, which are often fed antibiotics and exposed to pesticides. Most farmed fish are kept in extremely close quarters, becoming diseased and highly stressed. These fish can spread disease to wild populations and harm nearby ecosystems.
Support the movement of sustainably caught, wild salmon by buying from groups like Surrender Salmon. Order online, or find Surrender Salmon in stores around Minneapolis, or at the Minneapolis Farmers Market Annex.
Savory Salmon Cakes
- 1 4-oz can of pink salmon
- 1/4 cup Primal Kitchen Mayo
- 1 tsp Dijon Mustard
- 1 egg, lightly beaten
- 1/2 cup flax meal (split into two 1/4 cup portions)
- Kosher salt and freshly ground black pepper
- 2 Tbsp fresh flat leaf parsley (chopped)
- 2 Tbsp fresh chives (chopped)
- 2-3 Tbsp tartar sauce
- Drain the excess liquid from the salmon and flake the fish into a large bowl. Add the Primal Kitchen Mayo, mustard, and egg.
- In a small bowl, mix all the fresh herbs together.
- Add 4 tablespoons of fresh herbs and 1/4 cup of flax meal to the salmon mixture. Mix to incorporate.
- Shape the mixture into four to six cakes. Dust the outside of the cakes with a little more flax meal.
- Heat 4 tablespoons of avocado oil in a large sauté pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 min on each side, until browned. Drain on paper towels; keep warm in a preheated oven at 250 degrees.
- Serve the cakes with tartar sauce and top with a sprinkle of the remaining fresh herbs.