Everyday Paleo Salmon Cakes (using canned salmon!)

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.

These everyday paleo salmon cakes are one of my favorite lunches and “what-the-heck-am-I-going-to-make” dinners. They come together using minimal ingredients but have a fantastic flavor. 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. [VIDEO below!]

Ingredients

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! 

These gluten-free salmon cakes are bound with almond flour, mayonnaise and an egg. Sriracha lends heat, 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). 

How do you make paleo 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!

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!). 

FAQs

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. 

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Other paleo recipes to try:

• Almond and Cassava Flatbreads
• Chocolate Chip Cassava Cookie Bars
• Paleo Shortcakes
• One Bowl Banana Bread
• Almond Coconut Cake
• Easy Carrot Cake

Other easy meals you might like:

• Get more Easy Pantry Recipes here!
• Salmon and Potato Cakes
• Quinoa & White Bean Burgers
• Curried Millet Cakes
• Spicy Salmon Sushi Burrito Wraps

Watch the video!

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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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 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Main Course

Cuisine: American

Keyword: canned salmon recipes, easy salmon cakes, paleo salmon cakes recipe

Servings: 2 people

Author: Nicki Sizemore

Ingredients

• 1 (6 to 7.5- ounce) can wild salmon, drained, or 2 (2.6 to 3-ounce) packets wild salmon
• 1 large egg
• ¼ cup almond flour
• ½ small celery stalk, finely diced
• 4 tablespoons mayonnaise, divided
• ½ 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 ¼ 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 ¼ 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.