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 tasty. Plus, they're quick and easy to make! Spread 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.  

Savory Salmon Cakes 

Time: 20 minutes

Servings: 4

Ingredients 

• 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 Primal Kitchen Tartar Sauce 

Instructions

• 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. 

Nutritional Info (per serving):

Calories: 181

Carbs: 6.4 grams

Net Carbs: 2.2 grams

Fat: 13.7 grams

Protein: 10 grams

Nutritional information calculated using Cronometer.