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Simple Salmon Cakes (AIP, Paleo & Low FODMAP)

4.09 from 133 votes

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.

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.


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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!

Video: Watch How To Make The Recipe

AIP Salmon Cakes (Paleo & Low FODMAP) on a plate with lemon

AIP Salmon Cakes (Paleo & Low FODMAP)

4.09 from 133 votes
Delicious and easy salmon cakes are great for meal prep, fancy appetizers and any meal. Made with 7 no-fuss ingredients.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 2
Calories 226kcal



  • 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 processor 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.
Diet: American


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)
-Alison Marras
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  1. So yummy! I added cilantro. But they were a bit dry, I’m wondering what I can use next time to solve that!

  2. Your recipe sounds amazing! Although I have a tough time with believing that canned salmon is healthy for you as for the preservatives. I’m so thankful to find such a yummy looking recipe for the REAL wild caught salmon i have. Best of luck and thank you again.

  3. I gave these salmon cakes a try as my sister is coming for Xmas and she’s on a AIP diet which I’m having to learn about. They turned out great. Loved the sweetness from the carrots! Am sure my sis will enjoy them too!

    • Yes! You can totally freeze them as you would cooked salmon and defrost/reheat in the oven. In the fridge, I’d say no more than 4-5 days.

  4. I made these for my family. They all loved them. Even my picky son went back for seconds. Thanks for the great recipe.

  5. Just made these and they were delicious!! Have been learning more about the AIP diet after hearing your interview on the Healthy Living Blueprint series (also bought the book the Loving Diet so thanks for the rec!). Basically I’m playing with AIP recipes before I feel ready to go full tilt and give it a real try. I’ve made salmon patties in the past but had always used egg & almond flour to hold them together. Looking at the ingredient list I had doubts these would stay together but they did beautifully! I will totally make these again and can see them a go-to for AIP breakfasts and a protein salad topper. Thanks for a great recipe! And thanks for all your education about all things AIP. It really helps to hear from someone that’s been there and is now reaping the rewards.

    • Thanks so much for sharing and for the kind words, Mindy! It’s my pleasure to share and you are not alone — I hope the recipes make it all much easier and more joyful for you ❤️

  6. Is there a vegetable that carrots can be subbed for? My 1 year old cannot eat carrots at the present due to some gut issues.

  7. Has anyone tried this in an air fryer? Mine has trays.  I may give it a go and see how they turn out.

  8. Hi! A question before I make these. Since this recipe uses canned salmon which is already cooked, I’m worried that 40 minutes @ 400F will make these patties dry. At the same temp, I cook a large 2″ thick raw salmon filet for 20 minutes so 40 minutes for patties seems excessive. Was going to make them in the next few days so thought I’d ask before attempting. Thanks.

    • I totally see your logic! But since we are trying to cook it throughout formed as a patty, it takes a little longer for a crisp outside. They’re moist in the center! But if you’re concerned, or your oven runs very hot, you can always try it lower – up to you!

  9. Does it work with raw salmon? I just got some frozen salmon today and it’s thawing and I am looking for recipes. Shall I cook it first in the oven?

  10. t’s hard to find good (and easy/quick to make) AIP recipes! I made these using arrow root starch.  I served with spinach leaves and a mildly spicy aioli.  Thank you!

  11. Just …… no.  I made these and I didn’t enjoy them at all.  I love standard salmon patties.  These did not turn out good at all for me.  

  12. I want to make these however, no coconut OR arrowroot flour ?  Any suggestions on substitute and amount.  I just have unbleached flour.  Thanks 

    • I haven’t tried plain flour as I have to eat gluten-free but I would assume it could work just fine!

  13. Oh my gosh!  I rarely comment on food blog recipes but I couldn’t resist!  This was so delicious!  I only had pink salmon and will buy wild red next time. Still delicious. I also had the larger can and just added another carrot these are so much better than traditional cakes. The carrot added a touch of sweetness and they were just so tasty!  Thanks for a great recipe!!!

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