Salmon Cakes From Scratch is an easy lunch idea or a delicious snack. They are fried to a crisp in coconut oil and in this recipe I add them to a roll for a meal idea.
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In our home, you won’t find many “premade” food items if any at all. For me, food is an experience and a way to care for our bodies. I try my best to focus on a whole food way of eating.
Shopping on the outskirts of the supermarkets where ingredients rather than premade foods are found. And although that may seem unimaginable to many, I assure you there are plenty of things you can make that are just as quick as heating a frozen pizza. These are a go to for me when I am looking to make a quick meal. Although they seem like a treat.
What You’ll Need To Make Salmon Cakes:
2- 6oz salmon filets, skin off
2 tbsp flour
½ cup bread crumbs
1 tbsp of chives
1 tsp lemon juice
Salt and pepper to taste
Coconut oil for frying
Artisan or brioche roll
Salt and pepper both filets and cook in the oven at 400 for 10 minutes. Once cooled, take a fork and shred them in a bowl. Add the egg, flour, bread crumbs, lemon and chives to the bowl. Form into patties.
In a cast iron skillet melt about 2-3 tbsps of coconut oil. Fry on both sides until golden brown. Serve on a toasted bun with avocado, red onion, lettuce and mayo.
Add a bit of the lemon zest to the mayo and toast the bun directly in the hot pan juices after the salmon cakes are finished to give it an added crispiness.
Make sure to use a boneless filet or if using canned salmon, inspect the salmon for bones prior to frying.
A cast iron pan is recommended but not necessary to make this recipe
FAQ For Salmon Cakes
Can I use canned salmon?
Yes! You can definitely use canned salmon. You can just measure about 2 cups of salmon for this recipe or as explanined below, you can go ahead and double it up if your feeding more people.
Can I double this recipe up?
Yes and you can do this using either the fresh salmon or canned if you like. I have done both and both have worked just fine.
Tool You May Need:
Cast iron pan or heavy bottomed pan
baking sheet or dish for the filets
If you try this recipe and love it, I would love it if you could come back and give it 5 stars!
- 2 salmon filets, skin off
- 1 egg
- 2 tbsp flour
- ½ cup bread crumbs
- 1 tbsp of chives
- 1 tsp lemon juice
- Salt and pepper to taste
- Coconut oil for frying
- Artisan or brioche roll
- Red onion
- Lemon zest
- Salt and pepper both filets and cook in the oven at 400 for 10 minutes.
- Once cooled, take a fork and shred them in a bowl.
- Add the egg, flour, bread crumbs, lemon and chives to the bowl. Form into patties.
- In a cast iron skillet melt about 2-3 tbsps of coconut oil.
- Fry on both sides until golden brown.
- Serve on a bun with avocado, red onion, lettuce and mayo. Tip: I like to add a bit of the lemon zest to the mayo.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 541Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 148mgSodium: 367mgCarbohydrates: 29gFiber: 5gSugar: 4gProtein: 32g