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:

1. A salmon cake that is Whole 30 (which means no breadcrumbs or dairy)
2. 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.
3. Lots of vibrant, fresh flavor.
4. Holds together well.
5. 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!

[tasty-recipe id=”1875″]