No-Fuss Paleo Salmon Patties
Get hooked on these simple yet satisfying salmon cakes made from mostly canned or jarred ingredients—perfect for those on a paleo diet or anyone seeking tasty convenience.
Ingredients
- 6 oz canned wild salmon boneless
- 3 oz sweet potato (about 1 potato)
- 1 egg
- 2 green onions chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon dill
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons coconut oil melted
Instructions
- Preheat the oven to 425°F. Open and drain the canned salmon. Poke holes in the sweet potato and microwave it 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, green onions, 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 mixture.
- 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!
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