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
Recipe type: Main Dish or Appetizer
  • 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
  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.