Salmon Cakes


  • approx. 2 cans sockeye salmon (sockeye is best for its vibrant colour)
  • 2 sweet potatoes or yams (really just need equal parts salmon and potato so just eyeball it)
  • 3 green onions, sliced
  • handful of cilantro and dill, chopped
  • salt and pepper to taste
  • 1 egg
  • breading/coating: dried coconut & pepper flakes, or crushed pecans, panko/parmesan (if not Paleo) or be creative!

Bake the potatoes until soft.  Remove skins and mash.  Add in salmon, green onions & cilantro.  Make sure there is equal parts salmon to potato. Form into patties, about palm sized.  Cover and chill for at least an hour (you can put them in the freezer to speed this up).  Beat egg.  Dip cakes in egg then in breading of your choice mixture.

To cook: I like to bake these as it is less labour intensive and healthier but you could fry them if you want a crispier outside.  To bake, place on a parchment lined baking sheet for ~20 minutes at 400F.  Take out when lightly browned.


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A journal of eating clean and living healthy

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