Easy Recipe
Prep Time
10 minutes
Cook Time
5 minutes
8 salmon cakes

This recipe uses cooked salmon rather than raw, which saves on some of the mess and prep time as it doesn’t require a food processor. It works great with leftover salmon you may have, or you can use canned salmon instead. I like to serve these salmon cakes with a Quick Aioli sauce and a side salad.

1 pounds cooked wild salmon flaked apart
1 large eggs lightly beaten
2 tablespoons blanched almond flour
2 teaspoons dijon mustard
1 green onions minced
2 teaspoons minced parsley
½ teaspoons garlic powder
¼ teaspoons sea salt
¼ teaspoons freshly ground black pepper
1 tablespoons avocado oil