If you’ve been following along, you’ll know that I’m on a quest to find the perfect poach. Last week I tried it with avocado instead of hollandaise and I almost declared to never eat eggs Benedict another way, ever. Well, a few weeks ago, my mom sent me this recipe for some salmon cakes she’d been eating on The Whole30 Diet. And while on vacation in the Caribbean, we ate nothing but salmon eggs Benedict almost every morning of the cruise. I knew with this recipe in hand what I must do: salmon eggs Benedict.
You might be wondering why this recipe is marked as a paleo recipe when I clearly have an English muffin on my plate. Alright, I’ll admit, I cheated with the English muffin – but fret not if you are on a paleo diet, I did do some research just for you so you can have some paleo English muffins if you are dead set on making eggs Benedict. However, these salmon cakes are pretty dang incredible on their own. In fact, for the rest of the week, all I ate were these cakes with nothing but some simple tartar sauce to dip them in.
Believe it or not, but this recipe can be created with mostly canned or jarred food! I even made these a second time using canned sweet potato, though they definitely taste better with fresh sweet potato. In fact, the ‘freshest’ ingredients in this recipe are the green onions and parsley (and maybe the egg if it’s close enough to grocery day).
My mom also gave me the handy tip of microwaving the sweet potato instead of baking it in the oven. I cut off the pointy ends of the potato and stabbed it a half dozen times with a knife before popping it into the microwave for two minutes. It came out perfectly soft so all I had to do with use a hot pad and a spoon to remove it from the skin.
After cooling the sweet potato for a few minutes, dump all of the ingredients except the coconut oil into a bowl and stir it all together. If there’s anything else this recipe has going for it, it’s incredibly easy to make, even for the least experienced cooks.
Then form the salmon mixture into patties about a quarter to a half inch thick. Thicker patties will take longer to bake, but are definitely worth the wait.
The key to a perfectly cooked salmon cake is using parchment paper brushed with an oil of your choice. I just happened to have some coconut oil on hand for this recipe, but if you aren’t adhering to a paleo diet, any type of olive oil or vegetable oil will work as well.
On their own, these cakes are just as delicious as they are filling. If you’re in a money pinch, they are extremely cheap too! For a few days last week, I didn’t feel like cooking, so I made these instead because they were so easy. I used leftovers a few days later for my salmon eggs Benedict. Slap them on a salad or bun, whichever you prefer!
Salmon Cakes | Paleo Recipes
- Preheat the oven to 425°F. Open and drain the canned salmon. Poke holes in the sweet potato and microwave for two minutes or until tender and easily sliced with a knife. (Do NOT microwave canned sweet potato, if using.)
- In a large bowl, combine the salmon, egg, scallions, parsley, dill, paprika, salt, and pepper. Cut the cooked sweet potato in half and carefully remove the softened potato from the skin. Cool for a few minutes, then stir into the salmon mix.
- Line a baking sheet with parchment paper, then brush the parchment with the melted coconut oil.
- Scoop the salmon mixture onto the baking sheet in 1/3 cup amounts. Flatten to a quarter to half inch thick – make sure the cake is an even thickness throughout.
- Bake for 20 minutes, then flip and continue cooking for an additional 10 minutes or until the patties are beginning to brown and have cooked through.
- Serve with tartar sauce or English muffins for eggs Benedict. Enjoy!