Salmon Cakes (AIP, Paleo, SCD)

Salmon Cakes (AIP, Paleo, SCD)

When I first met my husband, he didn’t care for fish.

But I love fish – always have – so we needed to rectify this dissonance over eating gill-bearing aquatic creatures STAT.

A number of years have passed since those early days, and I’m happy to report that my husband’s palate has changed (read: “matured”). 😉

When I made these Salmon Cakes for him the other day, he couldn’t get enough! After his first few bites, he held out to me his fist-bump of approval. The following day, upon enjoying the leftovers for lunch, I received the following text message: “Those little fish cakes are dee lisshhhh ussss.” Methinks he’s sufficiently come around on the fish-eating front.

Salmon Cakes B

Seafood is an excellent source of DHA and EPA omega-3 fatty acids, which are anti-inflammatory. In fact, Sarah Ballantyne notes in The Paleo Approach that a 3.5 oz serving of wild-caught salmon, fresh or canned, has more than 500 mg of DHA plus EPA (pg. 192).

I say bring on a serving or two of these Salmon Cakes for not only their tastiness, but for their anti-inflammatory properties, which can help combat those inflammatory processes that are so much a part of autoimmunity.

This recipe is great as a main dish, in which it will make four large patties, but it also works wonderfully as an appetizer, making about 16 small fish cakes that go splendidly with this Avo-Lemon-Dill Dip.

Happy nomming!

4.0 from 4 reviews
Salmon Cakes (AIP, Paleo, SCD)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish or Appetizer
Ingredients
  • 12 oz. fresh salmon fillets (I've also made these with canned salmon (about 3 cans), but the cakes don't hold together as well as they do with the fresh fillets.)
  • ½ c leek, sliced (white and green part only)
  • ½ c zucchini, sliced
  • ¼ c green onion, chopped
  • 1 garlic clove, crushed
  • ½ tsp sea salt
  • 1 tbsp. fresh dill, chopped (or 1 tsp dried)
  • 1 tsp lemon zest
Instructions
  1. Place leek, zucchini, green onion, garlic, and salt in a food processor. Combine.
  2. Add salmon, dill, and lemon zest. Pulse to combine, but be careful not to over process.
  3. Shape into four ½ c patties or sixteen tablespoon-full mini patties.
  4. Pan fry in small amount of oil over medium heat for about 3-4 minutes per side.
  5. Serve hot or chilled with the Avo-Lemon-Dill Dip.
 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 26 comments for this article
  1. Ginia at 12:53 am

    Thanks for this recipe! I made a double batch, and they were awesome! I had to leave out the lemon, and didn’t make the dip, as one of my 3 autoimmune diseases (lichen planus ) doesn’t allow citrus fruits. Delicious! !

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  3. Lisa at 8:04 pm

    Thanks for sharing! I made these tonight- two versions. I halved your recipe and got 4 1/2 cup patties (i have no idea how thats possible!), and then i made a low FODMAP version with the rest of the canned salmon. i replaced the leeks with carrots and used only 1 Tbsp. green onion, and added 1/2 cup celeriac.
    We were pleased with our new “burgers”! Next time I’ll make the avo lemon dip to accompany

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  5. emerald at 3:39 pm

    Hi Martine,
    This looks amazing. I am going to try it tonight. Does the recipe call for cooked or uncooked salmon to be put in the food processor stage?
    Thanks!

    • Martine Partridge Author at 12:34 am

      Hi, Emerald. Sorry for my late reply — I’ve been recuperating much of these last two weeks. You can used the canned salmon, which is cooked, or you can use raw fresh salmon. I’ve tried both, but my preference is definitely for the uncooked salmon at the processor stage. Then pan fry them. 🙂

      • Siobhan at 10:44 am

        As it’s hard to get wild salmon here, I’d like to use tinned wild salmon but I prefer it with bones for the added calcium bonus. That means it needs to be well processed though. Would you recommend changing the order of what goes in the food processor in order to not have everything in s mush? I love the idea of this recipe and the avo lemon dip, thank you! Also, would these keep in fridge or freezer I wonder, ie to make double for another time?

        • Martine Partridge Author at 9:27 pm

          Great idea to get the added calcium in via the bones of the tinned wild salmon! I agree that you’d want to process that part well, so I’d throw the salmon in first and process until the bones and salmon meat are mushy; then I’d pulse in the other ingredients. These do freeze well if you double the batch. I haven’t done it personally, but I had a blog reader tell me that she made extra to freeze without any problem. 🙂 Enjoy!

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    • Martine Partridge Author at 7:01 pm

      If you made the recipe exactly as is, then I’d say you’re spot on. 🙂 These are a slightly more delicate fish cake, of course, without the typical flour and/or egg to bind, but I’ve never had them fall apart. Did you opt for fresh or canned salmon?

  9. Cora at 3:13 am

    I used canned salmon and these totally fell apart! Flavor was good though, I just turned it into a scramble and threw it on top of salad greens

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