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Salmon cakes on a plate - Paleo Salmon Cakes - Amy Myers MD®

Paleo Salmon Cakes

I’ve always loved crab cakes, even as a child. If you’re a seafood lover, you may also enjoy crab or salmon cakes. Wild caught salmon is some of the most nutritious food available, but many salmon cake recipes involve bread crumbs, eggs, and milk. Those following The Myers Way®, AIP, or other elimination protocols need to avoid these inflammatory foods. After some experimenting, I came up with a Paleo Salmon Cake recipe that still gives you a taste of the sea without the harmful side effects of gut and immune-triggering foods. 

Finding a gluten-free or egg-free version of crab cakes or salmon cakes at restaurants can seem almost impossible. These Paleo Salmon Cakes are the perfect solution! In this recipe, we’ll be using Wild Planet Boneless & Skinless Sockeye Salmon. 

In addition, this recipe features my Spectrum 5 Collagen™.  This complete collagen contains all five types to enhance hair, skin, nails, joints, and gut health. Wild caught salmon can be a great source of these nutrients already, and adding these in give you extra gut lining protection, stronger hair and nails, and a better supported immune system!

Ingredients - Paleo Salmon Cakes - Amy Myers MD®

Wild Caught Salmon

You may have heard that salmon is a rich source of nutrients, and it’s quite true. I like to use Wild Planet Sockeye Salmon because they contain no fillers, are sustainable harvested, and cooked only once to preserve maximum nutrients. It also comes boneless and skinless, making it easier to work with in recipes.

However, not all salmon is raised equally. In fact, it’s important that you purchase wild caught vs farm raised salmon. There are a few reasons for that. 

For one, farm raised salmon might eat a highly processed diet containing corn and soy. These foods are very inflammatory and low in nutrients. Wild caught salmon eats a more natural diet of insects, crustaceans, and more. Additionally, they are packed with omega-3 fatty acids. Omega 3s help support proper nerve function, immunity, and facilitate a healthy inflammatory response.

Another reason wild caught salmon is superior to farm raised salmon is their nutritional content. Some studies show that wild caught salmon contains more calcium and iron than their farm raised counterparts.1 Iron is helpful for energy and circulation, and calcium strengthens bones and assists nerve regulation, among other roles. 

Thirdly, farm raised salmon may contain contaminants and toxins that can leach into your body and increase the toxic burden. Wild caught salmon are less likely to carry these toxins with them.

When it comes to wild caught vs farm raised salmon, wild caught salmon wins in every way. 

Omega 3 in Salmon

As I mentioned earlier, wild caught salmon contains a lot of omega 3 fatty acids. These polyunsaturated fats help your body in a number of ways. Two examples include the more popular DHA and EPA. Docosahexaenoic acid (DHA) can assist in healthy brain function and eye health. Eicosapentaenoic acid (EPA). 

Omega 3 fatty acids have been shown to support heart health, cognitive health, muscle recovery, and a healthy inflammatory response.2 Some research suggests it may also be beneficial in preventing miscarriages.

Your body creates a small amount of these fatty acids, but not nearly enough to survive. This is why it’s critical to get enough omega 3 in your diet. In addition to eating wild caught salmon and other fatty fish, taking a quality omega 3 supplement can help fill in these nutritional gaps. 

Complete Omega 3 Softgels

In today’s world, we all need additional support keeping our bodies and minds healthy. Omega 3 supplements can be a great option, but keep a few things in mind. 

Many omega 3 supplements also contain omega 6 and omega 9s. These can counteract the anti-inflammatory properties of omega 3, rendering them useless. My Complete Omega-3 Softgels contain only EPA and DHA omega 3s, and both in the most bioavailable forms. This ensures better absorption and usability.

Vitamin D in Salmon

Fatty fish like wild caught salmon also contain high levels of Vitamin D. Technically a hormone, Vitamin D is a fat-soluble vitamin that helps regulate calcium and phosphorus levels, balance mood, and support bone and immune health. The fact that a large part of the US population is deficient in Vitamin D says a lot about how important this nutrient is. Eating more salmon can help.

Vitamin D3/K2 10,000 IU Capsules

Vitamin D is incredibly beneficial for immune health, especially for those with autoimmune conditions. My Vitamin D3/K2 capsules offer 10,000 IU of these nutrients in their most bioavailable form. Vitamin K2 supports Vitamin D’s work in bringing calcium back into your bones, among other functions.3 Too much calcium can build up as deposits in your arteries and other places. Vitamin K2 prevents this from happening.

Salmon Collagen

Collagen is a fibrous protein that makes up nearly one-third of your body! As you age, your body produces less and less. Wild caught salmon is rich in marine collagen, which can help keep your ligaments and joints strong. It also has types I & III collagen. These types of collagen help support healthy skin, strong nails, and a healthy intestinal lining. 

Spectrum 5 Collagen™

Scoop of Spectrum 5 Collagen™ - Paleo Salmon Cakes - Amy Myers MD®

Even if you regularly eat fatty fish, you may not always absorb every ounce of collagen you consume. For additional support, try a collagen supplement that contains all five collagen types. I made sure to carefully select a collagen that would support your health in a variety of ways. My Spectrum 5 Collagen™ is sourced from hydrolyzed, grass-fed beef and fish collagen, cage-free chicken, and eggshell. That means you get a well-rounded collagen that consists of all five types I, II, III, IV, & IV.  

How To Make Paleo Salmon Cakes 

Making Paleo Salmon Cakes is both fun and rewarding. You’ll love how flavorful the patties are, and you can enjoy them with all kinds of different side items!

Salmon cakes on a baking sheet - Paleo Salmon Cakes - Amy Myers MD®

First, open and drain your can of salmon. As the salmon is draining, take two red onions and chop them up until finely minced. You’ll chop the spinach and basil leaves up next. Then, chop the garlic cloves. Be sure to keep all your ingredients separate for now. 

Slice your avocado in half, remove the pit, and scoop the insides out. Mash with a fork until you reach a smooth, creamy consistency. Place to the side in a separate bowl.

Once your salmon is drained, gently squeeze any remaining liquid out with a clean towel. Take a fork and lightly flake it until you see the meat come apart. Place the drained salmon, chopped vegetables, and spices in a large bowl. 

From here, you’ll add your liquid ingredients: apple cider vinegar and coconut milk. Since we’re not using eggs, we’re going to use flax seed and water as a substitute. Blend the flax, hot water, and Spectrum 5 Collagen™ in a blender until well combined.

Add the salmon mixture and coconut flour, as needed. You’ll begin to see the mixture thicken and everything take shape as you slowly stir the patties together. Form into small patties and let chill in the refrigerator for at least half an hour. 

When the patties have chilled, heat the coconut oil on the stove on medium-high heat. Cook the patties for about five minutes on each side. Remove and let cool slightly before serving. Enjoy!

Serving Paleo Salmon Cakes

Salmon cakes on a plate with sauce - Paleo Salmon Cakes - Amy Myers MD®

These Paleo Salmon Cakes make a great backyard BBQ food. You can also make them as part of your weekly food prep, or take them with you on a seaside picnic. Try placing them on a bed of romaine and enjoying a salmon cake lettuce wrap. 

You can also dip these Paleo Salmon Cakes in an AIP friendly sauce. This spicy horseradish sauce adds a nice zing, or you could add some lemon juice and dill to this eggless, AIP mayo.

Salmon cakes on a plate - Paleo Salmon Cakes - Amy Myers MD®

Paleo Salmon Cakes





  • 12 oz salmon canned, completely drained
  • 1/2 red onion minced into approximately 1/2 cup
  • 1/2 cup spinach finely chopped
  • 1/2 avocado mashed
  • 5 basil leaves finely chopped
  • 1 cloves garlic minced
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp coconut milk unsweetened
  • 2 tsp apple cider vinegar
  • 2 Tbsp flax seeds
  • 6 Tbsp water hot
  • 1 scoop Spectrum 5 Collagen™
  • 1/4 cup coconut flour or brown rice flour
  • 2 Tbsp coconut oil plus more for frying salmon cakes


  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 the blender on low and slowly add in Spectrum 5 Collagen™. Increase speed and mix well for 30 seconds.
  4. Add to the salmon mixture and mix with a wooden spoon. Add flour as needed to thicken up the texture. Shape mixture into 6 to 7 patties. Let sit in the refrigerator covered for 30 minutes to an hour.
  5. To cook, heat a 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.
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