Simple Salmon Cakes (AIP, Paleo & Low FODMAP)

AIP Salmon Cakes (Paleo & Low FODMAP)

These AIP salmon cakes get their gorgeous orange color since I’m using wild salmon mixed with carrots to hold them together in lieu of eggs. The flavor is simply delicious and will pretty up any table they’re a part of. Check out my pineapple guacamole to top them off with!

AIP Salmon Cakes (Paleo & Low FODMAP)

Wild Salmon is one of my FAVORITE sources of protein. And I’m always into trying new forms: salmon steaks, fillets, wild smoked salmon and now… AIP salmon cakes! Be sure to get skinless and boneless WILD salmon – none of that farmed stuff! Sorry, salmon wasn’t meant to eat CORN and no one needs pink-dyed fish, OKAY? Literally, not sure who comes up with these crazy ideas, I digress.

If you like crab cakes, these are their sexier older sister in my opinion… HAH! And this recipe proves how easy they are to make… even without eggs. I’ve made these for meal prep and have enjoyed them for an AIP breakfast over greens or as a packed lunch. I would have had some as an “appetizer” but my hubby got to them… and he loved them too!

AIP Salmon Cakes (Paleo & Low FODMAP)


AIP Salmon Cakes (Paleo & Low FODMAP)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Delicious and easy salmon cakes are great for meal prep, fancy appetizers and any meal. Made with 7 no-fuss ingredients.
Course: Appetizer, Main Course
Cuisine: American
Servings: 2
Calories: 226 kcal
Author: Alison Marras
  • 1 6oz. can wild salmon
  • 2 medium carrots
  • handful of chives chopped
  • zest from 1 lemon
  • 1/2 Tbsp coconut flour
  • 1/2 Tbsp coconut oil
  • salt pepper to taste
  1. Pre-heat the oven to 400f degrees and line a baking sheet with parchment paper.
  2. Rinse and scrub carrots, roughly chop then and toss into a food processor. Process until carrots are diced up small.
  3. Remove salmon from the can and squeeze liquid out. Set aside.
  4. Next, to the food process with the carrots, add in all remaining ingredients including the salmon, and mix until everything is well combined.
  5. Grab a paper towel and keep it handy as you make the cakes. Form the mixture into small cakes, approx. the size of the palm of your hand, using the paper towel to squeeze or pat any excess liquid.
  6. Add the cakes to your parchment-lined baking sheet and bake for 40 minutes. For a little more crisp, you can broil them for just a couple of minutes.
  7. Serve warm or let cool before storing for meal prep. Garnish shown: pineapple guacamole!


Calories: 226
Fat: 13.8g
Totalcarbs: 25g
Dietaryfiber: 8.9g
Protein: 6.5g


Tags: salmon cakes, low fodmap, aip salmon cakes, low fodmap salmon cakes, egg-free salmon cakes, canned salmon recipe, paleo salmon cakes


AIP Salmon Cakes (Paleo & Low FODMAP)


Hope you enjoy!
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Author: Alison Marras

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