Salmon Cakes (AIP, Paleo, Keto, Whole30)


Salmon Cakes (AIP, Paleo, Keto, Whole30)

Makes: 3 salmon cakes

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Prep time:

Cook time:

  • 1 6-oz can wild pink salmon
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp dried dill
  • 1/4 tsp lemon juice
  • 1/2 tbsp coconut flour
  • 1 tsp coconut oil, NOT melted
  • 1/2 cup cooked carrot, diced
  • 1/2 cup avocado oil for frying
  • Instructions:
    1. Rinse and drain the canned salmon. Add to mixing bowl.
    2. Add the garlic, salt, dill, lemon juice, coconut oil, and coconut flour. Mix until combined.
    3. Mix in the chopped carrot. Form into 3 equal sized salmon patties.
    4. Add the avocado oil to a frying pan over medium-high heat. Once the oil begins to shimmer, add the patties and fry on each side for 2 1/2-3 minutes, until browned. Flip VERY CAREFULLY (these are delicate patties).
    5. Place the patties on paper towel to absorb extra oil. Serve warm.