Salmon Cakes

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Another (curry flavored) weeknight staple, coming at-cha! We are getting in the habit of having a few meals that we eat each week and just get creative with what we serve on the side. These salmon cakes are an every other week go-to, and are a hit each time. You can make the batter up to 24 hours ahead – you can even shape the cakes ahead of time, too! These salmon cakes are so nutrient dense, easy and great because there are leftovers that are just as good the next day.

You’ll find (cooked) bones and skin in canned salmon. Don’t be intimidated by them – the bones and skin are a great source of minerals and essential fats for your own bones and skin. Treat it just as you would a can of tuna, take a fork and mash up – you’ll never know the skin and bones are there, I promise!

Curry Salmon Cakes (grain and dairy free)

Print Recipe
Course Dinner
Servings 6 (makes approximately 10-12 cakes, depending on size)

Ingredients

  • 3 cans wild sockeye salmon, drained and mashed with a fork - 7.5 oz cans
  • 2 eggs, beaten
  • 1/4 cup finely chopped shallot or red onion
  • 3 green onion stalks, finely chopped
  • 1-2 cloves garlic, chopped - optional if you’re in a rush
  • 1-2 TBSP curry powder - if you don’t like curry, simply leave this out
  • 3 TBSP avocado oil mayo - optional – but really helps keep them moist
  • 1/4 cup coconut oil or ghee, divided
  • sea salt & pepper to taste

Instructions

  • Mix mashed salmon, eggs, shallot, green onion, garlic, curry powder, sea salt, black pepper and mayo in a medium mixing bowl.
  • In a large pan over medium heat, melt about 2 TBSP of the oil/ghee, or enough to cover the bottom of the pan.
  • Form salmon mixture into 12 equally sized cakes.
  • You’ll likely have to cook cakes in at least 2 batches. Cook until lightly brown on each side.

Notes

  • Salmon cakes are delicious served over “riced” cauliflower or basmati/jasmine rice, with a steamed green veggie or two on the side. We often serve these in bowls and eat them with chopsticks, and always have kimchi and fermented carrots as our condiment. They’re just as delicious the next day as leftovers. Enjoy!
  • Note on the seasoning: If you don’t like curry, you can omit this. You can try replacing the curry with chili powder or Italian seasoning, or just some onion powder for extra flavor. They’re really good any which way!

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Meet Sara

Hi! I’m Sara, Founder of Well Beyond the Kitchen. I am a Nutritionist, Clean Living Enthusiast, and Writer.
I created Well Beyond the Kitchen to help you feel empowered, and less overwhelmed, about what you put in AND on your body. 

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