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So it turns out having to go Gluten-Free isn’t as bad as I had originally thought! These insanely delicious salmon cakes are not only paleo, gluten free and low-carb, but they are also incredibly moist and flavorful too! Plus, Scott didn’t even notice that they didn’t have breadcrumbs or eggs in them. Winner! I personally made these with fresh salmon, but you could also use canned salmon (or tuna even) for a quick and easy weeknight dinner.
And to sweeten the deal, they are totally freezer friendly too! Hello easy meal prep!
Print Recipe Paleo + Gluten Free Salmon Cakes.
SERVING SIZE: 2 cakes 420cals | C6g | P25g | F30g 1x RED | 1/2 GREEN | 3x TSP
Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Bake the salmon for 10-13 minutes, or until just cooked through.
While the salmon is cooking, dice the onion and bell peppers and chop the fresh dill and parsley.
Remove the salmon from the oven and cool in the refrigerator for 5-10 minutes.
While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.
Use your hands or a fork, remove the skin from the salmon and place into a large mixing bowl. Using the fork, begin to separate the salmon.
Add the cooled onion and bell pepper along with the dill, parsley, mustard, garlic & almond flour.
Combine all ingredients with your hands until well mixed.
Form the salmon mixture into small patties with your hands and place them to the side.
Place the salmon cakes into the oven and bake for approximately 10-12 minutes or until browned.
Remove from oven and serve with your favorite sides.
Serve with your favorite sides. As pictured, I served these salmon cakes with salsa, baked potato fries and steamed broccoli.