Easy Baked Salmon Cakes (Whole 30)
These salmon cakes are Whole 30 approved, super flavorful, and so easy to make! They're perfect in salads, on a bun, or on their own!
Ingredients
- 1 14.75 oz can Wild Alaska Pink Salmon, liquid drained and bones removed
- 1 egg
- ¾ cup canned pumpkin
- 2 tbsp. coconut flour
- 1 ½ tbsp. dried parsley
- 1 ½ tbsp. dried dill
- ¾ tsp kosher salt
- ½ tsp. paprika
- coarse black pepper, to taste
- 2 tbsp. coconut oil, melted
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and brush evenly with melted coconut oil. Set aside.
- Drain canned salmon, add to a large mixing bowl and carefully remove all bones. Flake up the salmon with a fork.
- Add all remaining ingredients to the bowl and mix with a wooden spoon to combine.
- Using a ⅓ measuring cup, scoop equal portions of the salmon mixture and form into patties. Place onto greased baking sheet.
- Bake patties for 15 minutes, flip and bake for 10 to 15 more minutes, or until lightly golden brown. Serve immediately.
Notes
- Salmon cakes keep well in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Enjoy these patties on their own, on top of a salad, on a bun, or topped with my Healthy Lemon Dill Tartar Sauce!