Easy Salmon Cakes

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Dinner in a hurry! Make these easy salmon cakes and enjoy with a green salad loaded your favorite vegetables. You can find all of these ingredients at Shop Rite (E. Hartford and Manchester, CT)



  • One 6 oz. can of wild caught salmon
  • 1 small onions, diced (1/4 cup)
  • 1 1/2 tablespoons coconut flour
  • 2 large eggs, whisked
  • 1 celery stalk, diced
  • 2 teaspoons dried dill
  • 1 teaspoon dried parsley
  • 1 lemon zest
  • 1/2 teaspoon sea salt
  • Coconut oil for cooking
  • Fresh lemon juice for serving


  1. In a medium bowl add canned salmon with a fork.  


  2. Add in onion, coconut flour, eggs, celery, dill, parsley, lemon zest and sea salt to combine well.

  3.  In a large sauté pan over medium heat add about 1 tablespoon of coconut oil. 

  4. Divide the mixture into 4 patties or 6 if mini patties and place in your hot pan. 

  5. Cook for 4 minutes per side or until golden brown.

  6. Squeeze a little lemon juice on each salmon cake before serving.

    Cindy’s Tip! You can add red bell peppers, garlic, fresh parsley other vegetables to you have handy!

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