Salmon Cakes

When you have champagne taste on a gluten-free beer budget, enjoying fresh crab cakes on an average weeknight might seem a little ostentatious. Salmon cakes, on the other hand, are just as flavorful and easier on the pocketbook. This irresistibly simple dinner takes only a few minutes to whip together and combines wild canned salmon with savory spices like rosemary, sage, thyme, and paprika. 


Salmon Cakes: 

  • 12 ounces Wild Planet Alaska Pink Salmon (or wild white tuna) 
  • 2 organic pasture-raised eggs 
  • 5 tablespoons organic shallots, finely chopped 
  • 2 cloves garlic, minced
  • 3 tablespoons organic scallions, finely chopped 
  • 3 teaspoon organic coconut flour
  • 1 teaspoon Spice Blend 
  • 1/8 cup organic, unrefined coconut oil

Spice Blend:  

  • 1/2 tablespoon Pink Himalayan or Celtic sea salt
  • 1/2 tablespoon organic dried rosemary 
  • 1/2 tablespoon organic dried thyme
  • 1/2 tablespoon organic dried sage 
  • 1 tablespoon organic garlic powder
  • 1 tablespoon organic onion powder
  • 1/2 tablespoon organic paprika
  • 1 teaspoon black pepper


Rinse and drain the canned salmon and place the fish in a medium mixing bowl. Add the eggs, shallots, garlic, scallions, coconut flour, and 1 teaspoon of the spice blend. Whisk until thoroughly incorporated and form the mixture into uniform cakes. At this point, the patties can also be frozen for future use.

Melt the coconut oil over medium heat. Fry each salmon cake for approximately 15 minutes, flipping once. Top with tomatoes, avocado, a poached egg, or enjoy the dish plain.