The other day I was in my kitchen; I had opened the refrigerator door about 17 times to hopefully inspire some dinner inspiration. I kept looking but all I saw was eggs, random veggies and some cold leftover chicken.

I wasn’t feeling it.

So then I walked over to my pantry and opened it about 28 times, hoping that something would catch my eye and inspiration would strike.

Am I the only one who does this? Who opens up their fridge and pantry 85 times, hoping something will appear or I somehow overlooked something amazing?

Well, this time it actually happened.

The lowly can of wild salmon. $3.99 at Trader Joe’s. Full of omega-3s, vitamin D, calcium. And cheap as hell.

I love a healthy, cheap source of protein (which may be why I eat so many eggs).

Anyway, these babies are super healthy. They’re paleo, gluten-free, low-carb, dairy-free, keto…what else? There are so many damn diets out there that I forget all of the labels this falls under.

Either way, these are absolutely delicious and incredibly healthy. My toddler loved them too!

Salmon Cakes | These paleo, keto, low-carb and gluten-free salmon patties are perfect for dinner and make great leftovers for lunch - a great meal prep recipe, too #keto #paleo

Salmon Cake with Tartar Sauce (Paleo, Gluten-Free, Keto)

This Salmon Cake recipe with Tartar Sauce is perfect for a light lunch or easy weeknight dinner – Paleo, Gluten-Free, Keto and so delicious! 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, lunch
Cuisine: American
Keyword: easy fish cakes, keto salmon cakes, paleo fish cakes
Servings: 3 servings
Calories: 362kcal
Author: Dani

Ingredients

  • 1 can wild salmon 14.75 oz
  • 1 eggs
  • 4 tbsp chopped bell pepper I used yellow
  • 1/4 diced red onion
  • 2 tbsp chopped parsley
  • salt and pepper
  • olive oil

sauce ingredients:

  • 1/2 cup mayo
  • 1 fermented pickle chopped finely
  • 1 tbsp red onion
  • 1 tsp dill
  • 1 tsp fresh dill
  • stevia to taste

Instructions

  • Mix all ingredients by hand and form into patties.
  • Turn pan to medium-high heat, heat olive oil – enough to cover the bottom of the pan.
  • Fry each salmon patty for about two minutes.
  • For the tartar sauce, combine the mayo, pickle, red onion, dill and parsley.
  • Add about 2-3 drops of stevia, just to sweeten it up and bring out the flavors.
  • Add more stevia if you like. Serve on top of the patties.

Nutrition

Serving: 2cakes | Calories: 362kcal | Carbohydrates: 2g | Protein: 15g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 665mg | Potassium: 269mg | Sugar: 1g | Vitamin A: 15.6% | Vitamin C: 23.3% | Calcium: 18.1% | Iron: 5.6%

2 Comments

  1. Totally making this tonight. I have some frozen wild salmon but I’m going to poach it and make these bad boys!

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