Salmon Cakes – Paleo and Gluten Free

What happens when you are over zealous with meal prepping and already bored with your prepared meals by mid week? My favorite meal prep trick is to re purpose the leftovers in different ways, to keep the meals exciting yet simple. As much as I love to cook and spend time in the kitchen, I prefer spending time outdoors, hanging out with friends and go for a Sunday brunch more than once in Summer. These Salmon cakes are a great example of simple, nutritious and filling meal that can be made in less than 20 minutes with leftover Salmon. They’re great with a side of fresh salad or in a burger! Hope you make and like them as much as I do….. Happy Summer! xx

Gluten Free and Paleo Salmon Cakes

For the crust 1 Cup Almond Flour
1 Egg
1/4 Tablespoon Tapioca Starch
Pinch of Salt 3 Tablespoons Coconut Oil, solid
1-2 Teaspoon Coconut Sugar
1 Tablespoon Hemp Hearts, optional 1 Teaspoon Fresh Thyme, chopped (optional)
For the Filling 2 Red Apples or 3 Stone Fruits, cored and cut into pieces 1 Teaspoon Tapioca Starch
1 Small Lemon – Juice and Zest Pinch of Cinnamon 1 Tablespoon Pure Maple Syrup, optional for extra sweetness
For Egg Wash Egg** + water


  1. Add all the ingredients (except toppings) to a blender with a glass jar and blend on high speed for 30-40 seconds.
  2. Pour hot chocolate in cups, sprinkle shaved dark chocolate and cinnamon powder. Serve immediately.

Enjoy! 🙂

Enjoy! 🙂

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