Gluten Free, Dairy Free, & Paleo
I’m sure we are all familiar with how valuable eating salmon is for our bodies. They are packed full of healthy omega 3 fats, selenium, zinc, B vitamins and much much more. Wild-caught salmon is definitely the way to go, but it’s also pretty pricey.
Want to know my budget-friendly way to enjoy wild-caught salmon on the regular?
———–>> CANNED Wild-Caught Salmon
I actually stopped buying tuna and switched over to salmon. Costco sells 6/6oz cans for just over $15. That’s a lot more affordable than buying wild-caught salmon fillets (about half the cost/serving)!
Plus, I have this great salmon cake recipe that makes for a healthy, delicious (and money-saving) way to enjoy more salmon!
These Salmon Cakes are gluten free and grain free, dairy free, and Paleo. I make a big batch and then freeze the extra portions.
Did I mention they are toddler-approved?
- 6 cans, boneless & skinless, wild-caught salmon
- 3 eggs
- ¼ cup sesame seeds (or chia seeds)
- ½ cup almond meal (feel free to sub panko or bread crumbs if you are not gluten free)
- ½ cup onion, chopped
- ¾ cup shredded carrots (optional)
- season with some garlic, pepper, a little salt and 1 TBS of either dill or basil. (I’ve been seasoning with a TBS of 21 Seasoning Salute from Trader Joes.)
- Preheat oven to 400.
- Drain canned salmon.
- Whisk the eggs in a bowl.
- Add all remaining ingredients into the bowl and mix together well.
- Shape into round “cakes” and place on parchment paper or greased pan. (TIP- I use a ¼ measuring cup to scoop and form the salmon cake for quick assembly.)
- Bake for 18-25 min until golden brown and cooked through.
These are especially tasty with some homemade honey mustard or homemade spicy mayo dressing. My family likes these with roasted veggies and a salad.
We have these Salmon Cakes along with my Crockpot “Roasted” Drumsticks on regular menu rotation at my house these days. YUM!