I’ve always loved crab cakes, even as a child. I realized there are never any gluten-free or egg-free versions of crab cakes or salmon cakes at restaurants, so it was time to experiment! I like to use the Wild Planet Boneless & Skinless Sockeye Salmon for this recipe.

Crispy Wild-Caught Salmon Cakes

Crispy Wild-Caught Salmon Cakes

Crispy Wild-Caught Salmon Cakes
Course:
Course:

Servings

Servings:

2

2

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Ingredients

Ingredients

  • 12 354.888 fl oz ml salmon canned, completely drained
  • 2 red onion minced into approximately 1/2 cup
  • 1/2 120 cups ml spinach finely chopped
  • 1/2 avocado mashed
  • 5 basil leaves finely chopped
  • 1 1 cloves garlic minced
  • 1/2 2.4645 tsp ml sea salt
  • 1/4 1.23225 tsp ml ground black pepper
  • 1 14.787 tbsp ml coconut milk unsweetened
  • 2 9.858 tsp ml apple cider vinegar
  • 2 29.574 tbsp ml flax seeds
  • 6 88.722 tbsp ml water hot
  • 1 14.787 tbsp ml collagen gelatin
  • 1/4 60 cups ml coconut flour or brown rice flour
  • 2 29.574 tbsp ml coconut oil plus more for frying salmon cakes

Instructions

Instructions

  1. Using a clean towel squeeze salmon to remove excess water. Flake salmon with a fork to restore texture.
  2. In a large bowl, mix salmon, red onion, spinach, avocado, basil, garlic, salt, pepper, coconut milk, and apple cider vinegar with your hands.
  3. In a blender, combine flax seeds and hot water. Start blender on low and slowly add gelatin. Increase speed and mix well for 30 seconds.
  4. Add to salmon mixture and mix with a wooden spoon. Add flour as needed to thicken up texture. Shape mixture into 6 to 7 patties. Let sit in the refrigerator covered for 30 minutes to an hour.
  5. To cook, heat large pan over medium-high heat with 1-2 tablespoons coconut oil. Add salmon cakes and cook for about 5 minutes on each side until crispy.