lose weight

Salmon Cakes

Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 minutes Yield: 7 cakes


1 14.75 lose weightounce can wild caught salmon
1 cup cooked sweet potato (canned with no syrup is ok to use)

1 whole egg
1⁄2 cup almond flour
2 tablespoons minced fresh parsley
2 scallions sliced thin, tops and booms, roots removed
2 teaspoons dried dill
1 teaspoon hot sauce (optional)
1⁄2 teaspoon paprika
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons clarified butter (ghee) or coconut oil, melted


  1. If baking immediately, preheat oven to 425 degrees F. If not, SEE NOTE*
  2. Line a small sheet tray with parchment paper.
  3. Drain liquid from can of salmon and discard liquid. Pick out bones and skin and discard. Take remaining salmon, break into pieces and place in a medium bowl.
  4. Add all other ingredients except butter or coconut oil.
  5. Mix and form into seven equal patties about 1” thick.
  6. Butter or oil parchment paper and set salmon cakes on paper. If freezing, cover and freeze.
  7. If baking, place in the preheated oven for 20 minutes.
  8. If freezing, cover and freeze.
  9. Flip and cook for ten minutes more.
  10. If using frozen salmon cakes, they can be baked frozen or thawed. (If baking frozen, you will need to adjust cooking time, probably adding 10 minutes or more).
  11. Serve with homemade, simple tartar sauce** and fresh lemon.

*Note: These can be made ahead and frozen and baked frozen if desired.
**Mix healthy “mayo” (homemade or a brand like Primal Kitchen, for example), chopped pickles with some fresh dill weed to taste.