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Paleo Salmon Cakes

PATTYXLYNN

"Super delicious, super fast, super paleo! Serve with a baby spinach salad and even your guests will be impressed! Flaxseed is gluten-free and paleo. Along with the egg, it makes an excellent binder that lets the salmon taste come through."
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Ingredients

17 m servings 269 cals
Original recipe yields 4 servings (4 large salmon cakes)

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Directions

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  1. Combine salmon, flaxseed meal, egg, salt, and pepper in a bowl. Mix well and form into 4 cakes.
  2. Heat olive oil in a pan over medium-high heat. Fry salmon cakes until browned, about 4 minutes per side. Let sit about 2 minutes.

Footnotes

  • Cook's Note:
  • Canned wild alaskan pink salmon is great to use because it can be kept in the pantry for spur-of-the-moment dinners, including for unexpected guests.

Nutrition Facts


Per Serving: 269 calories; 16.1 g fat; 2.8 g carbohydrates; 27.4 g protein; 92 mg cholesterol; 431 mg sodium. Full nutrition

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Reviews

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Bland and boring.

Taste was excellent

Made as recipe called for. Needs to be moister. Perhaps more oil in the actual recipe. Was OK and I like salmon so I’ll try again.