Paleo Salmon Cakes
These golden, pan-seared salmon cakes are the kind of weeknight dinner that feels a little fancy without requiring much effort. Almond flour stands in for the usual breadcrumbs, binding everything together alongside beaten eggs so the patties hold their shape beautifully in the skillet. Smoked paprika, Dijon mustard, fresh parsley, and a squeeze of lemon juice give each cake a bright, layered flavor that makes them anything but plain. A quick chill in the fridge before cooking is the small step that makes a big difference — the patties come out of the pan with a deep golden crust and a tender, flaky center. The creamy avocado sauce, blended with fresh cilantro and lemon, is the perfect cool contrast to the warm, savory cakes. This recipe makes 4 servings, so it's ideal for a family dinner or for meal-prepping a few lunches ahead of the week.
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Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb cooked salmon, flaked (about 2 cups; see notes)
- ½ cup almond flour
- 2 large eggs, lightly beaten
- 3 tbsp green onion tops (green parts only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil, divided
For the avocado sauce
- 1 ripe avocado, pitted and peeled
- 2 tbsp fresh lemon juice
- 2 tbsp fresh cilantro, finely chopped
- 2 tbsp water
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the avocado sauce: mash the avocado in a small bowl until smooth, then stir in the lemon juice, cilantro, water, and salt until combined and pourable. Taste and adjust salt. Set aside.
- 2
In a large mixing bowl, combine the flaked salmon, almond flour, beaten eggs, green onion tops, parsley, lemon juice, Dijon mustard, smoked paprika, salt, and black pepper. Stir until the mixture holds together when pressed — it should be moist but firm enough to shape into patties.
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