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Salmon Cakes

By: Kristi Goode

**Do you know the benefits of salmon? When purchased wild-caught, you’re getting anti-inflammatory omega-3 fatty acids like EPA and DHA. These are important for the health of your body!

By: Kristi

Prep time: 15 minutes

Cook time: 30 minutes

Total Time: 45 minutes

Servings: 3-6 (You can have 2 per person, or 1 each.)


3 6-ounce cans of wild-caught salmon (I used Wild Planet)

1 cup of canned (no sugar added) sweet potato

2 eggs

1/3 cup Coconut flour (I used Bob’s Redmill)

½ of one shallot, mined

1 tablespoon dried parsley flakes

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon paprika

½ teaspoon garlic powder

2 tablespoons of ghee (for greasing the pan)

Lemons for garnish


1. Preheat oven to 425 F.

2. Use all of the ghee to grease a cookie sheet or non-stick baking sheet pan.

3. Add the two eggs to a large mixing bowl and whisk.

4. Drain the liquid from all three cans of salmon and add to the bowl with the eggs.

5. Add the rest of the ingredients: sweet potatoes, coconut flour, shallots, parsley, salt, pepper, paprika, and garlic powder to the bowl, and mix well with a spoon.

6. Divide the mixture into 6 servings (about a 1/3 cup for each serving).

7. Drop each serving onto the greased sheet pan and form them into a circle, while flattening the tops down. They will look like a disc shape. Make sure all 6 are uniform in shape.

8. Bake for 15 minutes on one side, then flip them and continue to bake another 15 minutes until browned on top!

9. Enjoy!

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