Whole30 Salmon Cakes: Healthy & Tasty!

Salmon is a fantastic fish –  packed with potassium, vitamins, and omega-3 fatty acids, we should all be eating more of it! However fillets get old fast, which is why we’re whipping up this amazing salmon cake recipe. Best of all, this salmon cake recipe is Whole30, paleo, and gluten-free, so it works for all eaters!

salmon cakes recipe


  • 2 fillets of salmon, cooked and shredded
  • 1 Cup of Sweet potatoes puree
  • Juice of half a lemon
  • 1/2 Cup Parsley, chopped finely
  • 4 stalks of green onions, finely chopped
  • 1/2 Cup assorted bell pepper, finely chopped
  • 3/4 Cup of  Almond Flour
  • Salt and freshly cracked black pepper to taste
  • 1 tbsp. of coconut oil
  • 1 egg, whisked

Heat oven to 400 F. Line a cookie sheet with parchment paper or grease it generously and keep aside.

In a bowl, mix all the ingredients in a large bowl and mix till combined.

grain free salmon cakes recipe
gluten free salmon cakes

Scoop out 1/3 cup of mix and shape into patties. Arrange on the prepped cookie sheet.

whole30 salmon cake recipe

Chill in the fridge for 20-30 minutes. Bake the patties for about 20 minutes, then flip and bake for another 12-15 minutes till done. Serve hot. Refrigerate leftovers.

paleo salmon cake recipe


whole30 salmon cakes

What do you think? Share your thoughts in the comments!

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about the author:
Meg Mars
Meg is a writer who is passionate about healthy eating. From Whole30 and South Beach Diet, to paleo and intermittent fasting, she's experimented with several healthy eating regiments and is passionate about helping readers find the perfect food plan match for their lifestyles.

16 thoughts on “Whole30 Salmon Cakes: Healthy & Tasty!”

    • Not sure I’d recommend leaving out the egg as it will help hold the salmon cake together, but feel free to give it a shot and let us know how it goes!

    • You can use ground flax seed as an egg substitute. Grind in a small coffee grinder. Freshly ground seeds work best, over the store-bought milled variety. For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.

  1. How do you whisk an egg? I’m a dad trying to cook a healthy dinner for my family. Should I start with something easier? I’ll you tube it. Lol.


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