Savory Salmon Cakes

If I were going to make a recipe to impress someone, it might be these savory salmon cakes. Forget healthy (and they are), these salmon cakes are just so crazy good.  All the flavor, great texture, super satisfying. And yeah, super good for you, too. One of salmon's many health benefits is that it's loaded with Omega-3 fatty acids, which have been shown to reduce depression and inflammation.

So if you're recovering from a broken heart, are super stressed, or just feeling kind of blah, eat this delicious mood-boosting meal.  Less inflammation also means you will feel better, mind and body. I've subbed almond flour for the usual wheat flour, so they're super low glycemic, gluten free, and protein-packed, which is great for balanced blood sugar. Stable blood sugar = a more stable mood (no hangries, please and thank you) and also flat-tummy friendly. 


(4-8 servings)

1 sweet potato, cooked & mashed (I leave the skin on for maximum nutrients)

¾ Cup almond flour

3 tbs red onion, chopped

1 tbs lemon or lime juice

1 tbs sea salt

1 tsp dill (parsley also works, or skip if you don't have it on hand)

pepper to taste

2 eggs

2 cans wild-caught salmon (approx. 14 oz), drained, bones/skin removed

wild planet wild alaskan canned sockeye salmon

2 tbs (grass-fed) butter or coconut oil

 optional: 2 tbs grated parmesan cheese; 2-3 strips bacon, crumbled



 Mix all ingredients (except butter or coconut oil) in a large bowl.  I like to whisk the eggs and break the salmon apart with a fork in the bowl first, then add everything else. 

 Heat butter/coconut oil in a pan. Form patties and place in warmed oil in frying pan. (I love my cast iron for this!)

 Cook for 4-6 minutes over medium/medium-high heat on each side, until browned. Place on a paper towel-lined plate or tray until serving. 

I like to serve these over a bed of lightly dressed greens (olive oil and or lemon juice, nothing fancy) and squeeze a lemon or lime wedge over the top, with a side of spicy mayo for dipping.


I eat more than one of these at a time. This is a little appetizer-sized portion ;)

I eat more than one of these at a time. This is a little appetizer-sized portion ;)

I shared this recipe with a friend with a discerning palate (and love for anything fried, fatty, or sweet!) that I coached last year, and she raved about them. So make up a batch, enjoy them for a few meals, (they make great lunch left-overs) and tell me how you like 'em or what you served them with in the comments!

Grow Happy, Grow Healthy