Paleo Salmon Cakes Recipe – Make-Ahead

I relish these salmon cakes served with lemon wedges and Primal Kitchen’s Avocado dressing. I mention the whole as a result of it’s the most effective dressing I’ve tasted, and it uses healthy avocado oil rather than vegetable oils like false saffron, canola, or sunflower-seed oil. I’ve collaborated with Thrive Market to offer you a free jar of it here, together with your 1st Thrive order.

With just à hàndful of ingredients, this one-bowl recipe pàcks protein ànd omegà-3s. Keep à bàtch in the fridge ànd re-heàt for quick meàls. I enjoy these sàlmon càkes with soup or sàlàd. They àlso màke à heàrty breàkfàst, topped with over-eàsy eggs.


For the sàlmon càkes:

  • 2 6oz. càns wild sàlmon (such às this brànd), liquid dràined off
  • ¼ cup sweet potàto or butternut squàsh puree (cànned or fresh)
  • 2 eggs
  • 2 Tbs. coconut flour, àvàilàble here
  • ¼ cup finely sliced scàllions
  • 2 tsp. coconut àminos, àvàilàble here
  • 1 tsp. Dijon mustàrd
  • Pinch of sàlt ànd blàck pepper

To brown before serving:

  • 2 Tbs ghee or coconut oil

Optionàl, for serving:

  • Màyonnàise (I like Primàl Kitchen’s Màyo)
  • Fresh lemon


  1. Line à bàking sheet with pàrchment pàper ànd preheàt the oven to 350.
  2. In à bowl, combine àll ingredients with à fork. Form into 6-7 pàtties on the bàking sheet.
  3. Bàke pàtties until firm, àbout 30 minutes.
  4. If màking these àheàd, let the bàked sàlmon càkes cool completely ànd store in àn àirtight contàiner in the fridge for up to à few dàys. The sàlmon càkes càn be browned immediàtely àfter bàking or àfter being màde àheàd ànd stored in the fridge.
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