Tag Archives: paleo fish cakes

Simple Salmon Burgers

Shown Here with Bacon Quail Nests (Click For Recipe)

Shown Here with Bacon Quail Nests (Click For Recipe)

I always like fish cakes to change things up from regular beef or turkey burgers. They are super easy to make, and to make it even easier I use canned salmon. There are a few good options for canned salmon. I like Wild Planet, but this time I used Natural Sea which I found in Stop And Shop.  With most canned salmon, you will find some bones. I picked out the obvious ones, but I am not one to mind the extra calcium. I always look for wild caught, sustainably caught salmon, and I’ve found both of these brands to be tasty and affordable.

For these burgers, I also wanted to make them egg free, since at the time Mike was playing around with cutting out eggs. To substitute eggs, I used chia gel, which can be created by mixing chia seeds and a little water. I think the ratio is like 1:2 but you have to play with it. Honestly, I think eggs work better, and next time I probably will use them. But if you can’t handle eggs, use chia gel.


  • 2 cans Wild Caught Salmon (I use Natural Sea or Wild Planet)
  • 1/2 cup minced celery and onion mix
  • 4 spoons chia gel (Or 2 Eggs)
  • 1 tbsp mustard
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tbsp dill
  • Salt/pepper
  • 3 tbsp coconut flour

Combine all the ingredients together and form into patties.


Add some coconut oil to a non-stick pan or griddle, and saute until brown on both sides. When using chia gel, they may be a little more fragile than when using eggs, so flip carefully.


I rushed a few, and they fell apart a little. Whoops, I never claim to be perfect when it comes to flipping things. Even if you lose a few to fragility, they still taste awesome. They probably would go great over salad.





Salmon Cakes

So after being on vacation with the family, spending a week at Vista Verde – an amazing guest ranch in Colorado, I finally had a chance to shop! I didn’t feel like making anything crazy complicated, so I opted for some super easy salmon cakes! I accented them with an easy spinach and tomato salad, with an anchovy vinaigrette, and some sweet raspberries.


I love fish burgers and fish cakes, but most contain some sort of corn or flour, and it’s hard to find pre made ones that don’t contain fillers and artificial ingredients. These are super easy, and have none of that junk! You don’t even have to make it a point to go to a specialty store, all of the ingredients were found at my local Stop and Shop.


  • 12 oz Salmon (2 Cans)
  • 2-3 Tablespoons Guacamole
  • 1 Onion, Chopped
  • 1 Egg
  • Season with Salt, Pepper, Paprika, a little thyme, and ginger powder

The Salmon I used was by Henry & Lisa’s. It was a little expensive at around $5 a can, but I appreciate the Sustainable Seafood Certification and when making fish cakes, I also appreciate the skinless and boneless label, since most canned salmon contains bones. I personally don’t care, but it freaks my boyfriend out, so If I can avoid them in my fish cakes, I’ll pay a little more. Overall, I was really satisfied with the quality and taste.


Start out by chopping the onion, and combining the salmon and seasonings with it.


Afterwards, add in the guacamole. I use Calavo brand, because it has only simple, real ingredients, all which are WLC compliant. It’s fun to make your own guacamole, but for an easy store-bought version, this one is great.


Once everything is mixed together. Grease a griddle or pan. You can use butter, ghee, duck fat, or tallow. I just got my FatWorks tallow in the mail, so you betcha I was excited to use it!


Once it’s hot, form patties with the mixture and place them on the griddle.


Cook until browned on both sides, and cooked through. I think it took about 5 minutes per side.




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