Salmon Cakes {grain-free, freezer friendly}

Salmon Cakes Featured

I love salmon cakes.  They are easy to make, and generally an economical nutrient dense dish that the whole family enjoys.  My kids love them with ketchup but we prefer then with a tangy lemon rosemary yogurt sauce.

We cook up half of this recipe, about 10-11 salmon cakes for eating now, then I make the rest into salmon cakes (uncooked) and place on a parchment paper lined cookie sheet and flash freeze for when I need a quick no hassle dinner later on in the month.  Once the salmon cakes are frozen, transfer them to a freezer container or zip top freezer bag.  You can also place them in a food saver bag and seal for an extra long shelf life (3-4 months).   When you are ready to prepare them, fry them up as you normally would.  Easy, right?

Make these salmon cakes baby and toddler friendly by making smaller salmon cakes using only 1 Tablespoon of the salmon mixture.

Salmon Cakes (1)

Salmon Cakes

Salmon Cakes {grain-free, freezer friendly}

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 21 cakes

Serving Size: 1-2 cakes

Ingredients

  • 3) 14.75 oz. cans canned salmon, drained
  • 8 eggs
  • 3/4 cup almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon paprika
  • 1 tablespoon dried dill
  • Coconut oil or ghee

Instructions

  1. In a large bowl combine all ingredients except coconut oil and mix well. I do this in a stand mixer, although it can be done by hand.
  2. In a large skillet add 2-4 tablespoons of coconut oil or ghee. Once oil is hot make your salmon cakes into small patties and fry until golden brown on both sides.*
  3. Add more coconut oil or ghee as needed.

Notes

*Use an ice cream scoop to form the salmon cakes. Plop the salmon mixture directly into the skillet and use the back of the ice cream scoop to flatten the patty out for a no mess salmon cake making experience.

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Lemon Rosemary Yogurt Sauce

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 cup

Serving Size: 2 tablespoons

This is an easy yogurt sauce to make and adds an extra kick to many dishes.

Ingredients

  • 1 cup yogurt
  • 2 teaspoons lemon juice (fresh or bottled)
  • 1/2 teaspoon rosemary

Instructions

  1. Combine all ingredients in a bowl and mix until well combined.
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Katie is a military wife and mother of 4 with 1 on the way. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at Simple Foody.

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Comments

  1. says

    I plan to make this soon! My husband and I went to eat a week or so ago and he ordered salmon cakes, now I can make them the THM way for him! Thanks for sharing.
    Blessings,
    Rashel

  2. says

    What a fantastic recipe! I’ve been trying to incorporate seafood into our diet at least once per week. This one is getting pinned 🙂 THanks for linking it up with Wellness Wednesdays!

  3. says

    This looks really good! I make something similar to these often but I’ve not tried the sauce. I love to use canned salmon because it is healthy, inexpensive (ish), and something I can have on hand in the pantry. Thanks for sharing this recipe with us at the HomeAcre Hop! We’d love to have you drop back by tomorrow.

  4. Danielle says

    After I saw your recipe, I was inspired to use the salmon that had been hanging out in the freezer for a while. So I cooked up the (thawed) salmon and basically followed your recipe above. Great recipe! Very tasty. Thanks for sharing!

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