These paleo salmon cakes are one of my favorite lunches and “what-the-heck-am-I-going-to-make” dinners. They come together with minimal ingredients but have a fantastic flavor that we all love (picky 10-year-old included!!!). A touch of sriracha gives the cakes a subtle kick, while almond flour makes them gluten-free and paleo. A creamy 2-ingredient spicy mayo sauce makes them feel like a damn fine feast indeed (even if it’s week two of self-quarantine 😬). 

Paleo salmon cakes drizzled with spicy mayo, on a plate over tabbouleh.

Everyday paleo salmon cakes

I couldn’t think of a better—or more necessary—time to celebrate cheap pantry meals, which don’t have to be boring or bland. These paleo salmon cakes are a great example. They’re easy, they’re packed with nutrition, and since they’re bound with almond flour, they’re also gluten-free and paleo. 

Salmon cakes cooking in a skillet.

Is it healthy to eat canned salmon?

YES! If you haven’t tried canned salmon before, I highly recommend it. It’s similar in texture to canned tuna but with a more “salmon-like” flavor. 

Is canned salmon better than tuna?

That is subjective, of course, but canned salmon is a more sustainable and nutritious choice. Wild caught salmon is more ecologically sound, and, since salmon is lower on the food chain, it also has far less toxins than tuna (such as mercury). When shopping for canned salmon, seek out wild salmon (it’s often labeled wild pink or wild sockeye). You can buy it in traditional cans or in packets. I recommend Wild Planet, Natural Sea and Whole Foods brand cans, and these StarKist packets. 

Two brands of wild canned salmon on the countertop.

Some brands of canned salmon contains small bones, which are completely edible (you can’t taste them and they’re undetectable once mixed into the cakes). In fact, the bones are a fantastic source of calcium! 

Gluten free salmon cakes with almond flour

These gluten-free salmon cakes are bound with almond flour, mayonnaise and an egg. They get a kick of flavor from sriracha, and you have the option of adding celery for crunch (although if you don’t have it on hand, you can absolutely make the cakes without it). 

The ingredients to make paleo salmon cakes arranged on a counter.

How do you make salmon cakes?

  • Mix canned salmon with an egg, almond flour, mayonnaise, celery (if using) and sriracha. 
  • Heat 2 tablespoon of oil in a non-stick skillet. Using 2 spoons, drop the mixture into 2-tablespoon sized mounds into the hot pan. Cook until browned on both sides.
  • Drain the salmon cakes on paper towels, then serve!
Process shot divided into four quadrants showing the steps for making salmon cakes.

What is good with salmon cakes?

These paleo salmon cakes are delicious over salad greens, or for a non-paleo approach, serve them over rice or whole grains (you can add veggies alongside to make a grain bowl 😋). They’re also awesome in slider buns (that’s how my kids love to eat them!). 

Close-up of a salmon cake in a bun with mayonnaise and lettuce.
Close-up of a salmon cake in a bun with mayonnaise and lettuce.

Tips for this recipe:

  • Cans of wild salmon vary in weight, often from 6-ounces to 7.5-ounces (either weight will work for this recipe—you’ll need 1 can). You can also buy wild salmon in 2.6- to 3-ounce packets—you’ll need 2 packets for this recipe. Brands I recommend include Wild Planet, Natural Sea, Whole Foods and StarKist packets (I don’t recommend StarKist cans, only the packets). You can also use the same weight in canned tuna for this recipe!
  • If you use packets, there’s no need to drain the salmon. If using a can, use the lid to press out the liquid. 
  • Some canned wild salmon contains small bones, which are perfectly edible (they’re a great source of calcium!) and are undetectable in the cakes. 
  • Use a large non-stick skillet to cook the cakes. I love my teflon-free ScanPan
Salmon cakes over quinoa salad, drizzled with sriracha and mayo.

Other recipes to try:

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Get the recipe!

Paleo Salmon Cakes with Spicy Mayonnaise

These easy, flavor-packed paleo salmon cakes come together quickly using canned salmon and pantry staples! They’re a healthy and delicious lunch or dinner. Serve the cakes over salad greens, or for a non-paleo approach, serve them over rice or whole grains (you can add veggies alongside to make a grain bowl 😋). They’re also awesome in slider buns (that’s how my kids love them!). See my canned salmon buying tips in the notes below.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: canned salmon recipes, easy salmon cakes, paleo salmon cakes recipe
Servings: 2 people

Ingredients

  • 1 (6 to 7.5- ounce) can wild salmon, drained, or 2 (2.6 to 3-ounce) packets wild salmon
  • 1 large egg
  • 1/4 cup almond flour
  • 1/2 small celery stalk, finely diced
  • 4 tablespoons mayonnaise, divided
  • 1/2 teaspoon sriracha, divided, plus more to taste
  • Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  • In a bowl, combine the salmon, egg, almond flour, celery, 2 tablespoons of the mayonnaise and 1/4 teaspoon of the sriracha. Season lightly with salt and pepper. Stir to combine.
  • In a small bowl, stir together the remaining 2 tablespoons of mayonnaise and 1/4 teaspoon of sriracha. Season with salt and pepper (if you like it spicier, add more sriracha!). Set aside for serving.
  • Heat the olive oil in a large nonstick skillet over medium heat. Using 2 spoons, drop the mixture into about 2 tablespoon-sized mounds into the hot pan and flatten them into patties (you should get 6 cakes). Cook the cakes until browned on both sides, about 3-4 minutes per side. Transfer to a paper towel lined plate, and sprinkle with salt. Serve the cakes with the spicy mayonnaise.

Notes

  • Cans of wild salmon vary in weight, often from 6-ounces to 7.5-ounces (either weight will work for this recipe—you’ll need 1 can). You can also buy wild salmon in 2.6- to 3-ounce packets—you’ll need 2 packets for this recipe. Brands I recommend include Wild Planet, Natural Sea, Whole Foods and StarKist packets (I don’t recommend StarKist cans, only the packets). You can also use the same weight in canned tuna for this recipe!
  • If you use packets, there’s no need to drain the salmon. If using a can, use the lid to press out the liquid. 
  • Some canned wild salmon contains small bones, which are perfectly edible (they’re a great source of calcium!) and are undetectable in the cakes. 
  • Use a large non-stick skillet to cook the cakes. I love my teflon-free ScanPan

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