Salmon Cakes are simple to make. They are a fantastic addition to breakfast, topped on a salad for lunch, or even a mid-day snack. I also love that they are just as good served hot or cold. For me, they are an easy breakfast to grab when I'm on the go, which is often. My Salmon Cakes were inspired by Nom Nom Paleo's Spicy Tuna Cakes, which sound delicious, but I have someone else in the house who is adverse to spicy food. Yes, you know who he is.
You will need to plan a little time to make these Salmon Cakes simply because the sweet potatoes need time to cook, then cool enough to handle. If you know you're going to be making them, the sweet potatoes could easily be cooked the day before. Or even better, incorporate them into your meal prep day, and you'll have them on hand all week for easy breakfasts, lunches, and snacks.
First, stab each sweet potato a few times with a fork and place in an oven dish. Bake at 350ºF for about an hour. Potatoes are cooked through when they lose their firmness. If you're incorporating the Salmon Cakes into your meal prep day, the sweet potatoes can be cooked at whatever temperature you're baking other items, simply adjust your cooking time accordingly.
Preheat the oven to 350ºF. Place paper liners in each cup of a regular sized muffin tin pan, or grease each cup with ghee. If you're not worried about dairy, regular butter can be used.
While the oven is heating, sauté the diced pepper and onion in one tablespoon of ghee over medium heat. When the onions are translucent, add the minced garlic, and sauté for two to three more minutes until the garlic is fragrant.
Mix together the salmon, basil, scallions, and sautéed veggies in a large bowl.
Add the mashed sweet potato, and gently stir.
Finally, mix in the lemon zest, eggs, almond meal, salt, pepper, and 1 tablespoon ghee. You can use a spoon or your hands, just make sure all the ingredients are well incorporated.
Divide the mixture evenly between the twelve muffin cups, and flatten with the back of a spoon or spatula. Bake at 350ºF for thirty-five minutes, or until an inserted toothpick comes out clean.
Store in an airtight container for up to one week. You can also make a double batch, and place half in the freezer.
I first made these Salmon Cakes while my mom was visiting, and she liked them so much that she decided to recreate them at home before I even had the recipe posted.
Salmon Cakes
Salmon Cakes are a fantastic addition to breakfast, topped on a salad for lunch, or even a mid-day snack. I also love that they are just as good served hot or cold.
Ingredients
- 12 ounces canned salmon, such as Wild Planet
- ⅓ cup scallions, thinly sliced
- 2 tablespoons fresh basil, finely chopped
- 1 ½ cups sweet potato baked and mashed, about 2 medium
- ¼ cup yellow onion, finely diced
- ¼ cup red bell pepper, finely diced
- 1 teaspoon minced garlic
- ½ lemon zested
- 2 large eggs
- ¼ cup almond meal
- ½ teaspoon Himalayan pink salt
- 1 teaspoon black pepepr
- 3 tablespoons ghee divided
Instructions
- If you haven't already, bake the sweet potato until soft.
- Preheat the oven to 350ºF. Grease a regular size muffin tin pan with ghee, or use paper liners. The liners are easier for removing the Salmon Cakes.
- While the oven is preheating, sauté the peppers and onion in a tablespoon of ghee over medium heat. When the onions are translucent, add the minced garlic, and sauté another 2-3 minutes.
- Mix together the salmon, basil, scallions, and sautéed veggies in a large bowl. Add the mashed sweet potato, and gently stir.
- Finally, mix in the lemon zest, eggs, almond meal, salt, pepper, and 1 tablespoon ghee. You can use a spoon or your hands, just make sure all the ingredients are well incorporated.
- Divide the mixture evenly between the 12 muffin cups, and flatten with the back of a spoon or spatula.
- Bake at 350ºF for 35 minutes, or until an inserted toothpick comes out clean.
- Store in an airtight container for up to one week.
Nutrition Information
Yield 6 Serving Size 2 Salmon CakesAmount Per Serving Calories 239Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 125mgSodium 388mgCarbohydrates 13gFiber 3gSugar 4gProtein 18g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Cathy
I have been making these for a couple of years now. I use frozen salmon from my freezer, just cook it up in advance. Have also made them into patties instead of muffin and use for myself in place of beef when cooking hamburgers.