Don’t mind me over here, I’m just celebrating because a lot of problems were solved with the creation of these salmon cakes! I really like the idea of salmon cakes because they are a perfect meal prep item. Not only are they healthy, they are a perfect “grab from the fridge” meal and you can eat them hot or cold. Lately, I am allll about simplifying my eating life (you don’t suppose this has anything to do with a baby, a toddler, and a kindergartner?).
Here’s my criteria for a salmon cake that makes life easier, tastier, and healthier:
- A salmon cake that is Whole 30 (which means no breadcrumbs or dairy)
- But it shouldn’t remind me of a hockey puck on the density scale. It should have a light and at the same time, almost creamy texture to it.
- Lots of vibrant, fresh flavor.
- Holds together well.
- Doesn’t need to be fried in a pan. Keep it simple, keep it simple.
Friends, this recipe passed the test. I know, I know. I haven’t tried every Whole30 salmon cake recipe out there. But this one was exactly what I was looking for.
How to make delicious Whole 30 Salmon Cakes
This couldn’t be easier. Boil and mash your potatoes, chop up your herbs, drain your salmon and mix all this together. Oh! And don’t be scared of the bone in, skin on salmon the recipe calls for. Just think of the extra calcium you’re about to consume as you crumble up any small bones. Actually, just blast up the volume on the Gilmore Girls you have playing in the background. Distraction needs solved.
I use a large ice cream scoop to shape the salmon cakes and then pop them in the oven! And you best believe I’m smiling because I don’t have to worry about the mess of frying them in a pan.
Pop some asparagus in the oven during the last 10 minutes of cooking or lightly dress some greens and I’d say dinner (or snack, or post workout meal, or “racing out the door” breakfast) is served!
Best Ever Whole 30 Salmon Cakes
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 10 cakes 1x
- Category: Entree
- Cuisine: American
Description
These Whole 30 salmon cakes are out of this world tasty. Salmon mixed with fresh herbs and lemon lend vibrant flavor to these cakes while potato and mayonnaise add richness without being dense. Perfect meal prep item!
Ingredients
- 2 tablespoon melted ghee
- 3 medium yukon gold potatoes, peeled and quartered
- 2 tablespoon of fresh parsley, minced
- 2 tablespoon of fresh chives, minced
- 2 tablespoons of fresh dill, minced
- Zest from 1 lemon (save the lemon juice for squeezing on the cakes after baking)
- 1/2 cup mayonnaise (use compliant mayo if you’re on the whole 30. I like Primal Kitchen.)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/8 teaspoon celery seed
- Few grinds of black pepper
- 1 (14.75 oz) can salmon (I use Trader Joes wild caught bone in, skin on salmon)
Instructions
- Preheat oven to 425 F and line a large baking sheet with parchment paper. Rub about 1 tablespoon ghee onto parchment paper.
- Place potatoes in a large pot and add enough cold water to cover the tops of the potatoes. Bring water to a boil and simmer until tender about 10-15 minutes. Drain water and place potatoes in a large bowl and mash with a potato masher or an electric mixer until smooth.
- Add everything to the potatoes except the salmon and stir lightly until incorporated.
- Drain the can of salmon and place in the large bowl. Using a fork or your fingers, lightly break up the salmon, breaking any small bones (I usually use my fingers to smash the small bones)
- Fold the salmon into the potato mixture. Test for salt or seasoning and add more if you want.
- Scoop out about 1/3 mix salmon and shape patties (I use a large ice cream scoop!) about 2 inches across and 1 inch thick.
- Place on parchment sheet lined pan, brush with remaining melted ghee and bake for 20 minutes. Gently flip patties and bake for 10-15 minutes more until lightly browned.
- Serve with squeeze of lemon, aioli or a little mayonnaise with lemon.
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