Whole30 salmon cakes made with canned salmon, almond flour, egg and dried dill are a delicious dinner, and make a great lunch the next day, too!
Anytime I make the decision to improve my diet in any way, I always reach for salmon. Even when I’m not doing Whole30 and just trying to eat a little healthier, I grab salmon filets and a couple cans of boneless, skinless salmon at the store. It makes me feel virtuous, heh.
I’m the kind of person that believes the best way to be healthier is to add things to your diet rather than omit things. In a strange way, I can almost justify my candy problem as long as I’m eating 3 servings of Omega 3-rich seafood a week. It’s funny how that works, isn’t it?
Salmon cakes are such a comfort food for me, because I always have canned salmon in the pantry. My mom started making them when I was in high school from an Eating Well magazine recipe, and we always love them.
How to make healthy salmon cakes with pantry staples:
Salmon cakes come together with pantry staples: mayo, breadcrumbs, dried spices, and an egg. Though today, we’re not using mayo, and we’re substituting almond flour for breadcrumbs.
The last few times I’ve made these salmon cakes, it’s been after a long day out doing fun stuff with the family. After a Christmas parade, we came home late and my husband assumed we didn’t have anything for dinner. I grabbed my canned salmon, pantry staples, and a bag of salad mix in the fridge, and we had an amazing meal to cap off an already amazing day.
It made me feel like a domestic goddess to whip up something so amazing, even though I despise the word domestic goddess!
There’s just something so delicious about warm salmon patties on a cool and crisp salad with a creamy dressing on top.
I have so many great memories of making these when we thought there was nothing for dinner, and maybe that’s why I love these so much. So, keep all of the ingredients to make these in your pantry at all times, and you can save your family from having to run out for dinner last minute!
I’ve been making these since my daughter was just starting to eat solid food. As a result, she still loves these salmon cakes today at age 3, though she’s not much for the salad mix that I usually serve them with. I’ve been making roasted vegetables for her to eat alongside, and after tasting it once myself, I started making them for us, too!
Tips for Whole30 salmon cakes:
- This recipe uses 2 cans of salmon, but you can absolutely scale it down and make it with just 1 can and 1 egg. I intentionally created this recipe to make 7-8 patties so that we could have an easy Whole30 lunch the next day.
- We’re roasting the vegetables with a homemade Old Bay seasoning mix of sorts. It contains plenty of smoked paprika, garlic powder, onion powder, salt and freshly ground black pepper. If you have celery salt, it’s great here (about 1/2 teaspoon), but if not, proceed without it. Smoked paprika is one of my favorite savory spices, because it brings so much flavor to the table.
- Double the roasted vegetables to serve with other Whole30 meals later in the week. They would taste great stirred into my Cauliflower Fried Rice, or under fried eggs as a Whole30 breakfast hash.
Whole30 compliant condiments (and where to buy them):
These Whole30 salmon cakes require the use of some Whole30-friendly condiments, something I said I would never resort to while taking this challenge. But, as it turns out, a little sauce goes a long way after 2 weeks without creamy food. I found brands of condiments at Thrive Market that are totally Whole30 friendly! There’s a brand called Primal Kitchen that makes dairy-free creamy mayo and ranch dressing that are made with avocado oil, which is entirely Whole30 compliant.
I feel like Thrive Market is a gift when it comes to finding compliant foods, plus I love that I can order at home in my pajamas. I’ve compared prices at stores local to me, and they’re usually the same or lower! You can’t beat the convenience though, or the eco-friendly delivery packaging. My love affair with Thrive is strong these days!
If you’re lacking condiments, I’ve enjoyed this meal plenty of times with nothing but fresh lemon juice squeezed on top. And keep in mind that these Whole30 salmon cakes are great over salad instead of roasted vegetables.
- 2 6-ounce cans of wild salmon (boneless, skinless preferred)
- 2 large eggs
- 1/2 cup almond flour
- 1 teaspoon dried dill
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2-3 tablespoons avocado oil*
- Whole30-compliant Ranch Dressing, for serving**
For the roasted vegetables:
- 1 1/2 pounds Yukon gold potatoes
- 1 large red bell pepper
- 2 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion power
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Drain any excess liquid from the cans of salmon, and add the salmon to a large bowl.
- Add the eggs, almond flour, dill, salt and pepper and mix well.
- Divide the mixture in half by eye, and make 4 patties from each half. To form a patty, scoop out the mixture, shape it into a ball in your hands, and then press it flat to form a patty.
- Place the patties on a plate, and refrigerate until the vegetables have 10 minutes left in the oven.
- Preheat the oven to 400, and line a sheet pan with parchment paper for easy cleanup.
- Chop the potatoes (leave the skin on) and bell pepper into 1" chunks, and place them on the baking sheet. Drizzle the avocado oil and spices on top, and toss to coat.
- Roast the vegetables for 20-25 minutes, stirring once at the half-way mark. When the vegetables are done, the edges start to turn golden brown and crispy. When the vegetables have 10 minutes left, cook your salmon patties.
- Finally, cook the salmon patties: In a large nonstick skillet, heat 2 tablespoons of the avocado oil over medium-high heat. Add the salmon patties and cook on the first side until golden brown, about 5 minutes. Flip and continue to cook on the second side until golden brown.
- Serve the salmon patties over the roasted vegetables, and drizzle with ranch dressing for extra deliciousness.
*Avocado oil is just one of the many oils approved for use on the Whole30 program. Use whichever oil you prefer.
**Whole30 compliant Ranch dressing lacks dairy or soy, and is made with avocado oil. I use the brand Primal Kitchen, and I buy it at Thrive Market.
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Amount Per Serving: Calories: 628 Total Fat: 37g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 143mg Sodium: 696mg Carbohydrates: 43g Fiber: 6g Sugar: 4g Protein: 34g