I’m coming to you today with one of my all-time favorite recipes. I honestly don’t know why I didn’t share this one sooner. I make these salmon cakes on a regular basis — usually to help me have quick lunches for the week. You can easily multiply the recipe to make more — and after you try them you very well might do that!
I love these salmon cakes for many reasons — one being that they are made with canned salmon. I am a huge fan of canned salmon because it is fairly inexpensive and easy to find better quality stuff. All canned salmon is wild-caught which is already a bonus compared to what you might find at the counter (farm raised or previously frozen).
These cakes are also a breeze to make. I usually spend 20 minutes or so on a Sunday afternoon to get these done and it’s nice to have them on hand. It doesn’t get much easier than that. Another reason I turn to these bad boys is because of the nutritional and macro-nutrient punch they provide. I always look to make my meals balanced and so it’s easy for me to simply grab some carrots and a banana to go with these and I’m done. They get you a lot of good fat and lot of great protein at the same time.
If you’re confused — simply refer to the equations below.
Wild-caught salmon + Grassfed full-fat yogurt = a fat-burning me.
Wild-caught salmon + Grassfed full-fat yogurt + a banana = I cannot be stopped and I feel very satisfied/full/happy.
This is the yogurt I use. The greek yogurt from Kalona Supernatural is my all-time favorite. Most of the greek yogurt you can find in the grocery store won’t be grassfed nor will it be made with whole milk. You know how when you buy greek yogurt and open it up it has that liquid at the top that you either stir in or pour out?….yuck. Well, that’s because it’s not made with whole milk. I want whole milk. I want more fat. The greek yogurt from Kalona might as well be freaking frosting — it’s extremely thick and creamy and just wonderful.
- 2 (6 oz) cans wild-caught salmon, skinless & boneless
- 1/4 cup greek yogurt
- 2 tsp. dijon mustard
- 1 egg
- 1/2 lime, juiced
- 3 scallions, thinly sliced
- 1.5 tbsp. coconut flour
- 2 tbsp. coconut oil
- Start by draining the salmon. Put it in a mixing bowl and use a fork to break it up into smaller pieces.
- To the salmon add the yogurt, mustard, egg, lime juice, and scallions. Mix well.
- Sprinkle in the coconut flour and mix well. Allow your mixture to sit for a few minutes while you heat up the coconut oil.
- To a large skillet add the coconut oil and place over medium heat. Make sure it gets nice and hot.
- Divide your salmon mixture into 8 equal portions. Use your hands to form them into little cakes. They will be fragile.
- Fry them for 4 minutes and then carefully flip them. Fry them for 4 minutes on the opposite side.
- Transfer the fried cakes to a paper-towel lined plate and continue with the next batch. You shouldn’t need to add more coconut oil, but if you do that’s okay!
Totally weird side-note, but I prefer to eat these cold or at room-temperature. When you eat them hot they taste very much like the coconut oil you fried them in. They tend to gather flavor and taste soooooooo good cold. That’s just my preference though.