Savory Salmon Cakes

Name: Fried Salmon Cakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 4-oz can of pink salmon; 1/4 cup Primal Kitchen Mayo; 1 tsp Primal Kitchen Organic 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 parsley, chopped; 2 Tbsp fresh chives, chopped; 4 Tbsp Primal Kitchen Tartar Sauce; Primal Kitchen Avocado Oil, for frying

January 16, 2018

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More than just a signature Maryland-inspired dish, crab cakes are a staple of elegant restaurant menus. But did you know that this clean-tasting, crisp-on-the-outside appetizer can also be made with other types of seafood? These delicious salmon cakes have a light, savory, flavor with just a hint of fresh herbs and spices. Lightly fried in Primal Kitchen Avocado Oil, they have a crisp, browned exterior and a soft interior texture with a mild fish flavor.

Adapted from an easy salmon cake recipe by nutritionist Kelly LeVeque as seen in the original Primal Kitchen Cookbook, this recipe features many clever shortcuts that make for a quick weeknight meal or simple appetizer. Serve your salmon cakes with a green salad and sweet potato fries, or pile them onto a platter and give your guests an extra special treat at your next game-day event or holiday party.

Fried Salmon Cakes

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Calories

181

A close cousin to the crab cake, these delicious seafood patties are made with savory salmon meat, mayo, mustard, and flax meal to bind everything together. We used canned pink salmon, which makes this salmon cake recipe easy to whip up in just 8 minutes on the stove, plus avocado oil for good fats we love.

Author:

Kelly LeVeque

Ingredients

1 4-oz can of pink salmon
1/4 cup Primal Kitchen Mayo
1 tsp Primal Kitchen Organic 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 parsley, chopped
2 Tbsp fresh chives, chopped
4 Tbsp Primal Kitchen Tartar Sauce
Primal Kitchen Avocado Oil, for frying

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Directions

Drain the excess liquid from the salmon and flake the fish into a large bowl. Add 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 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. Add the salmon cakes and fry for 3 to 4 min on each side, until browned.
Drain on paper towels. If your pan isn’t large enough to cook all 4 patties at once, keep the cooked ones warm in a preheated oven at 250°F while you prepare the other cakes.
Serve the cakes with tartar sauce and top with a sprinkle of the remaining fresh herbs.