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Paleo Salmon Cakes

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 16
  • Total Time: 26
  • Yield: 5 cakes 1x
  • Category: entree
  • Method: fry
  • Cuisine: seafood
  • Diet: Gluten Free


Delicious, nut free, Whole30 and keto salmon cakes!



  • 2 cans wild-caught salmon (12oz total)
  • 3 sprigs fresh cilantro, minced
  • 3 sprigs fresh oregano, minced
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • ½ teaspoon fine salt
  • 1 tablespoon olive oil
  • 2 large eggs
  • 3 tablespoons flax meal
  • 2 tablespoons duck fat or lard for frying


  1. Heat a large cast iron skillet over medium heat.
  2. Open and drain the cans of salmon, crumble the salmon into a large bowl.
  3. Add in the minced herbs, lemon zest and juice, cumin, pepper, onion, salt, and olive oil. Mix well.
  4. Mix in the eggs and then the flax meal until the mix makes a nice dough. If the mix is too wet you can add more flax meal.
  5. Shape 6 even-sized patties. Cook as many as will fit in the skillet without overcrowding, usually 4, at a time.
  6. Cook for 4 minutes each side or until golden brown.
  7. Remove from the heat set on a cooling rack to drain or paper-lined plate.
  8. Cook the remaining salmon cakes and enjoy!
  9. Store in an airtight container in the fridge. Heat in the toaster oven or in a skillet over medium heat for 2 minutes a side.

Recipe Notes:

  • For 5 patties, per patty:For 5, per cake: Calories 223, Fat 16g, Carbs 4, Fiber 2, Protein 17g
  • Sub 1/2 cup tigernut flour or almond flour instead of flaxseed
  • You can use any fresh herbs you have on hand!
  • Recipe works great with canned tuna too!


  • Serving Size: 1 cake
  • Calories: 223
  • Fat: 16g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 17g