These Curry Salmon Cakes come together in 15 minutes and make the prefect quick & healthy meal or meal prep dish, and are paleo and Whole30 approved.
Not gonna like, canned tuna and salmon are a staple in our diets. They make a quick, easy, and healthy option for lunch that is loaded with protein, heathy fats, and omega 3s. And I love the taste. Fresh fish is my jam, but that isn’t the most cost effective, so we do canned a lot for lunches.
As much as I love throwing it with a bunch of veggies in a bomb ass salad, I wanted to change it up one day and I figured making a salmon cake would be a fun twist on the typical crab cake. I made these for one of my clients that I meal prep for and she loved them. So I figured I would bring them to y’all so you can enjoy too!
You only need a few ingredients that you probably already have on hand at your house. Just mix it all up in a bowl, form the patties, and bake for 10 minutes. You can also pan fry these with oil in a hot pan and they will get a pretty golden brown with crispy edges. I just find that baking them is a lot easier and you can make a big batch that way.
I paired these salmon cakes with some sautéed kale and my tahini whipped sweet potatoes and topped them with some natural Kokonut Yogurt. I’m also thinking topping them with avocado would be delicious. They keep really well so make a batch and have them on hand for an easy protein during the week!
Curry Salmon Cakes
ingredients
- 2 6-ounce cans wild caught salmon, drained
- 1 tablespoon curry paste
- 1 large egg
- 1 tablespoon coconut flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- pinch of red pepper flakes
- salt and pepper, to taste
- avocado oil
- optional toppings: kokonut yogurt, avocado, fresh herbs...
instructions
- Preheat oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper.
- In a medium sized mixing bowl, add all ingredients. Mix to incorporate all ingredients together, making sure salmon is broken up.
- Using a 1/4 cup as a scoop, scoop out mixture and form into patties. Mixture should make 6 patties.
- Spray the parchment paper with avocado oil. Place patties on sheet and spray with avocado oil. This is not necessary, but helps gets them golden brown. Bake for 10 minutes.
- Top with optional toppings.
- Enjoy!
nutrition
Are you a fan of canned fish?
What are some of the ways you eat it?
If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!
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Teresa says
Super easy recipe! and tasty too š
Kelly says
So glad you liked them Teresa! Thanks for trying!!
Nathanael says
Actually when fish is canned the bones dissolve and become gelatinous. It’s perfectly safe.
Kelly says
Oh thank you, that is good to know! Learn something new everyday š
Lauren says
Amazing, New staple in my house! So quick and easy too.
Kelly says
Thanks Lauren, so glad you like them! They are a staple in our house too!
Jane says
you use canned salmon with the bones and skin? I’m scared…
Kelly says
Whoops, I should clarify. It’s boneless and skinless. Sorry about that!
Corrine says
Canned fish is a staple in our home. These cakes look downright delicious, gonna have to give these a try!
Kelly says
Thanks Corrine, hope you like them!
Kara @ Byte Sized Nutrition says
These look great, Kelly! Totally pinning!
Kelly says
Thanks Kara š
Emily says
I need to look for wild caught canned salmon; these make such bright pretty cakes.
Kelly says
Thanks Em! I get mine at Costco, but I’m sure you can find it in any grocery store!
Sarah @ Bucket List Tummy says
I really love canned salmon but it took a while for me to trust in it. These look so easy and delicious!
Kelly says
haha yes! I was a little iffy at first, but now love it. Thanks Sarah!