What’s Inside: Simple Egg-free Baked Salmon Cakes that are AIP, Paleo with Low-fodmap options (+super delicious). I’ve also got a handy Freezer + Pantry Checklist with easy meal templates to stick on your fridge right here.
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!
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 RECIPE
- 1 6oz. can wild salmon
- 2 medium carrots
- 2 green onions or handful of chives chopped (chives for low fodmap)
- zest from 1 lemon
- 1/2 Tbsp coconut flour or 2 Tbsp arrowroot starch
- 1/2 Tbsp extra-virgin olive oil
- salt pepper to taste (omit pepper for AIP)
- sprinkle of garlic powder (omit for low fodmap)
- handfful of fresh dill or sprinkle of dried dill
Pre-heat the oven to 400f degrees and line a baking sheet with parchment paper.
Rinse and scrub carrots, roughly chop then and toss into a food processor. Process until carrots are diced up small.
Remove salmon from the can and squeeze liquid out. Set aside.
Next, to the food process with the carrots, add in all remaining ingredients including the salmon, and mix until everything is well combined.
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.
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.
Serve warm or let cool before storing for meal prep.
Tags: salmon cakes, low fodmap, aip salmon cakes, low fodmap salmon cakes, egg-free salmon cakes, canned salmon recipe, paleo salmon cakes
Use #foodbymars to tag your FBM inspired creations! I’d love to see!