Recipe courtesy of Empowered Sustenance

Salmon cakes- Paleo, autoimmune, gluten-free, dairy-free

Serves: Makes 6-7 salmon cakes (2-3 servings)


For the salmon cakes:

  • 2 6oz. cans wild salmon, liquid drained

  • 1/4 cup sweet potato or butternut squash puree (canned or fresh)

  • 2 eggs

  • 2 Tbs. coconut flour

  • 1/4 cup finely sliced scallions

  • 2 tsp. coconut aminos

  • 1 tsp. Dijon mustard

  • Pinch of salt and pepper

To brown before serving:

  • 2 Tbs ghee or coconut oil

Optional for serving:

  • Mayonnaise (Primal Kitchen is a good brand)

  • Fresh lemon


  1. Line a  baking sheet with parchment paper and preheat the oven to 350.

  2. In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.

  3. Bake patties until firm, about 30 minutes.

  4. If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.

  5. When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.

Enjoy these salmon cakes with soup or salad. These also make a hearty breakfast, topped with over-easy eggs.