Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
2 mins
total:
17 mins
Servings:
4
Yield:
4 large salmon cakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine salmon, flaxseed meal, egg, salt, and pepper in a bowl. Mix well and form into 4 cakes.

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  • 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.

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

269 calories; protein 27.4g; carbohydrates 2.8g; fat 16.1g; cholesterol 91.9mg; sodium 430.8mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
04/20/2018
Taste was excellent Read More
(2)

Most helpful critical review

Rating: 2 stars
04/23/2018
Bland and boring. Read More
(2)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
04/23/2018
Bland and boring. Read More
(2)
Rating: 4 stars
04/20/2018
Taste was excellent Read More
(2)
Rating: 3 stars
04/19/2018
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. Read More
(1)
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