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.
Ingredients (Paleo Springtime Salmon Cakes)
- 1 lb Raw Wild Sockeye Salmon Filets
- 1 large egg
- 1/4 cup of paleo mayonnaise
- 1 Tablespoon Lemon Zest
- 2 Tablespoons of lemon juice
- 1/4 cup shredded carrot
- 1 celery stalk, diced
- 1/4 cup fresh dill
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 2/3 cup crushed plantain chips
- 3 Tablespoons ghee or butter (melted)
- 1 tablespoon capers
- Preheat oven to 400F and bake the raw salmon filet for 12 minutes. Gently flake the salmon into pieces and remove any remaining bones.
- Whisk the egg and mayonnaise. Add the lemon zest, lemon juice, carrot, celery, dill, pepper, and salt.
- Fold the mixture into the salmon flakes until combined.
- Fold in the crushed plantain chips into three batches, do not over mix.
- Chill the mixture for at least 30 minutes (or up to three hours).
- Preheat the oven to 400F. Grease the surface of a baking sheet with half of the ghee/butter.
- Portion out 1/4 cup of the salmon mixture per cake onto the greased baking sheet.
- Brush the top with melted ghee/butter.
- Bake at 400F for 18-20 minutes.
- Drizzle with lemon ginger sauce (see below) and garnish with capers.
Ingredients (Lemon Ginger Sauce)
- Whisk ingredients together until well combined.