Salmon Cakes

I must be honest....I am NOT a fish person, especially salmon.  I can't stand the "fishy" taste it brings sometimes.  BUT, with these salmon cakes, you never taste the fishiness! 

 

Salmon Cakes

 

1 14oz can of wild salmon, drained

2 eggs beaten

3 T minced shallots

1-2 gloves of garlic, minced

2 T green onions

2 t gluten-free mustard

1 T rosemary

1 T sea salt

1 T sage

1 t garlic powder

1 t onion powder

1/2 paprika

black pepper to taste

1-2 T coconut flour (more if needed)

1/4 cup coconut oil or butter

 

Combine the salmon, eggs, shallots, green onions, all the spices and mustard in a mixing bowl. 

If the consistency is still runny, add coconut four until the substance sticks together

 to make a patty that holds together.

 

 

In a large pan, melt the coconut oil or butter and make sure the entire pan is covered.

 

 

Make patties about 1/4 inch thick and place in pan. This makes 4, so space them out in the pan accordingly to evenly cook.  Cook them on medium-high.

 

 

Allow the patties to cook all the way through and they are golden brown

 (usually about 5 minutes a side, but everyone's stove top is different). 

 

Serve warm with lemon slices to give it an extra punch of flavor!

 

 

Note: 

First time I cooked these, they fell apart on me in the pan :(  I just needed a little more coconut flour in the first step!  It was disappointing, but practice makes perfect!! :)

HAPPY PALEO COOKING!!!