Simple Salmon Cakes

Simple Salmon Cakes

These economical salmon cakes come together quickly in the blender! Bonus: they provide healthy omega-3 unsaturated fats and vitamin D, along with calcium from the unnoticable blended bones. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 5


  • 2 T. avocado oil
  • 1 14.75 oz can red Sockeye salmon (with bones)
  • 1/2 cup almond flour
  • 2 large eggs
  • 1/2 small onion, quartered
  • 2 cloves garlic
  • 1/2 medium lemon, juiced
  • 3 T. mayonnaise
  • 1/4 t. salt


  • Combine all ingredients except avocado oil into a high-powered blender.
  • Blend on low, increasing quickly to medium speed, until ingredients are blended well (only 10-15 seconds).
  • Heat a large cast-iron skillet over medium-high heat.  When hot, pour 1 tablespoon of avocado oil into pan. Using a large scoop or 1/4 cup measuring cup, ladel 3 to 4 salmon cakes into pan.  Lower heat to medium.
  • Cook about 4 to 5 mintues before flipping very carefully; salmon cakes will be very fragile. (If they break, just use the spatula to piece them back together since they are pancake consistency.) Cook an additional 2 to 3 minutes on other side. Remove to a plate. Repeat for remaining batter, adding more avocado oil to prevent sticking, until all salmon cakes are cooked.


These salmon cakes are kid-friendly and delicious served with tzatziki (Greek yogurt sauce or dip), red pepper eggplant sauce (from Trader Joe's), or a traditional tartar sauce. 

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