Simple and tasty salmon cakes! Fresh salmon is delicious, but I don't always have time to go to the market to buy it. Fortunately, I keep a stock pile of canned fish in my pantry to pull out when in a pinch! Turn your canned salmon into a tasty meal you can enjoy any time. These make a great weeknight meal, and can be served as a nutritious snack to be eaten anytime of the day! #seafood
1.5 pounds canned boneless, skinless wild sockeye salmon packed in water, drained and broken up into small chunks
¼ cup paleo mayonnaise
2 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
¼ medium yellow onion, minced
¼ cup cassava flour (divided)
1 teaspoon paprika
½ teaspoon dried dill
½ teaspoon celtic sea salt
¼ teaspoon dried mustard
¼ teaspoon garlic powder
¼ teaspoon black pepper
2 tablespoons ghee or fat of choice
In a large bowl, mix together the salmon, mayonnaise, eggs, parsley, onion 1 tablespoon cassava flour, paprika, dill, salt, dried mustard, garlic powder, and pepper.
Divide the salmon mixture into 8 equal portions, and use your hands to make each patty. Place the salmon cakes on a parchment paper lined plate. Cover and chill in the refrigerator for 30 minutes, minimum to firm up the cakes.
When you are ready to cook, spread the remaining cassava flour in a shallow dish, and lightly coat the cakes. Shake off the excess flour.
Heat ghee or fat of choice in cast iron pan. Once to medium, fry salmon cakes until golden brown.
Transfer to a wire rack or more parchment paper to drain off excess oil. Serve with lemon wedges.