Guest Post by Sharon Bishop – Paleo Springtime Salmon Cakes

April 30, 2014 in Categories: by

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7cbf23a4-9988-49fe-abcf-1aab5f41b379Today we welcome Sharon of Paleo Fondue for a delicious Springtime Salmon Cake recipe. You can connect with Sharon on Facebook, Twitter, Pinterest, and Google Plus.

I’m Sharon, a fan of running, Crossfit, photography, video games, dogs, and good food. I grew up as a Navy brat and had the opportunity to travel the world and live in exotic places such as the Philippines, Hawaii, and Japan. I enjoy all sorts of cultures and cuisines and am always eager to learn the history and romance behind a dish. I am a huge salmon fan and seek new ways to bring this amazing fish to the table. Seafood cakes have always been a special fare, having my first cake with a dear friend in the great city of Boston I now call my home. Since then, I’ve made a few variations of seafood cake dishes to reflect the different flavors of the seasons. I feel that this Paleo Springtime Salmon Cake is a signature dish for warm weather and sunshine.

Dill and tangy lemon add fresh aromas to these salmon cakes and make them come alive. Fresh carrot and celery provide a crisp and exhilarating note that will make your taste buds blossom with good spirits and well being.

Crushed plantain chips are my “go-to” breading substitute for nut-free Paleo seafood cakes. Plantain chips can be bought from some grocery stores (but be sure to check the ingredients for non-Paleo oils), and can be easily broken down into breading with a rolling pin.

Oven baking is a foolproof method for perfect round salmon cakes, and is most efficient for large batches. Simply portion cakes onto a baking sheet and pop them in the oven!

These beautiful cakes are perfect for a spring appetizer or brunch!

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Makes about 8 cakes.

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Ingredients (Paleo Springtime Salmon Cakes)

  1. Preheat oven to 400F and bake the raw salmon filet for 12 minutes. Gently flake the salmon into pieces and remove any remaining bones.
  2. Whisk the egg and mayonnaise. Add the lemon zest, lemon juice, carrot, celery, dill, pepper, and salt.
  3. Fold the mixture into the salmon flakes until combined.
  4. Fold in the crushed plantain chips into three batches, do not over mix.
  5. Chill the mixture for at least 30 minutes (or up to three hours).
  6. Preheat the oven to 400F. Grease the surface of a baking sheet with half of the ghee/butter.
  7. Portion out 1/4 cup of the salmon mixture per cake onto the greased baking sheet.
  8. Brush the top with melted ghee/butter.
  9. Bake at 400F for 18-20 minutes.
  10. Drizzle with lemon ginger sauce (see below) and garnish with capers.

Springtime Salmon Cakes 026E_550x

Ingredients (Lemon Ginger Sauce)

  1. Whisk ingredients together until well combined.


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