It takes less than 10 ingredients to make these AIP Salmon Cakes. It’s a delicious way to focus on nutrient density. This recipe obviously includes canned salmon as well as lots of veggies.
How to fix Salmon Cakes without eggs?
I used a few teaspoons of tapioca flour and mashed white sweet potato as an egg substitute for binder in these salmon patties. The tapioca flour has a very sticky texture that in combination with the mashed sweet potato works really well at holding everything together.
How to make salmon patties without flour?
You really don’t need flour for salmon patties. It’s harder to replace egg than any other ingredient.
How to make AIP Salmon Cakes
Add 2 tablespoons of ghee to a large fry pan over medium heat. Then add the celery, onion and garlic to the pan. Sautee until the onion is translucent about 3 minutes.
Add the celery mixture, salmon, sweet potato, dill, salt and tapioca to a medium sized mixing bowl then set aside.
Combine all the ingredients then divide into 4 patties.
Add another 2 tablespoons of ghee to fry pan over medium heat. Once hot, fry the patties until golden and heated through, about 2-3 minutes each side.
Remove from the heat and serve with AIP Mayo mixed with dill and additional lemon.
Tip for making the best AIP Paleo Salmon Cakes
- To cook your sweet potato, bake in the oven at 350 degrees for 1 hour.
- Be gentle when cooking these cakes. They are fragile and will fall apart if you’re not careful.
- The recipe called for canned salmon but canned tuna will work as will fresh cooked salmon.
- I used this type of tapioca flour for this recipe.
- I used my Homemade Ghee for this recipe.
- I used my AIP Mayo recipe with a few tablespoons of chopped dill and slices of lemon as a side for this dish.
If you like these Paleo salmon patties then try these AIP salmon recipes
- Sweet Potato Salmon Patties
- Simple Avocado Tuna Salad (just swap canned tuna for salmon)
- Speedy Salmon Salad
- Salmon Sushi Rolls
- Salmon Rillettes
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AIP Salmon Cakes
Ingredients
- 4 tablespoons Ghee or Avocado Oil separated
- 2 Celery Ribs diced
- 1 small Onion diced
- 1 Garlic clove chopped
- 2 tablespoons Fresh Dill chopped
- 1 can (5 ounce) Salmon drained
- 1/2 cup White Sweet Potato cooked and mashed (about 1/2 potato)
- 1/2 teaspoon Salt
- 2 teaspoon Tapioca Flour
- AIP Mayo with dill and lemon optional topping
Instructions
- Add 2 tablespoons of ghee to a large fry pan over medium heat. Then add the celery, onion and garlic to the pan. Saute until the onion is translucent about 3 minutes.
- Add the celery mixture, salmon, sweet potato, dill, salt and tapioca to a medium sized mixing bowl then set aside.
- Combine all the ingredients then divide into 4 patties.
- Add another 2 tablespoons of ghee to fry pan over medium heat. Once hot, fry the patties until golden and heated through, about 2-3 minutes each side.
- Remove from the heat and serve with AIP Mayo mixed with dill and additional lemon.
Notes
- To cook your sweet potato, bake in the oven at 350 degrees for 1 hour.
- Be gentle when cooking these cakes. They are fragile and will fall apart if you’re not careful.
- The recipe called for canned salmon but canned tuna will work as will fresh cooked salmon.
- I used this type of tapioca flour for this recipe.
- I used my Homemade Ghee for this recipe.
- I used my AIP Mayo recipe with a few tablespoons of chopped dill and slices of lemon as a side for this dish.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Can you use canned sweet potato purée instead?
Thanks
Yes. I think that would work. Just keep in mind that the color and flavor will change slightly.
I love this recipe. I used a large can of salmon, a whole sweet potato and adjusted a bit more of the veggies. I also added lemon juice. So happy to have found it. Thank you!!
I love the addition of lemon juice. Great idea. I'm so glad you enjoyed it. And thanks for letting me know!
Hello! I and going to make these tonight, where I live in Puerto Rico it is hard to find many health food items, can the tapioca flour be subbed for coconut flour?
I like tapioca because it will help hold it together. Coconut flour won't do that. You can try a gelatin egg or just leave it out. The mashed sweet potato may be enough to hold it together.
I tripled the recipe and wished I'd had a greater amount of salmon to potato, but they were still really good. We ate the leftovers just as a sort of dip on crackers instead of making more patties even. I think I liked it, even more, that way. Haha.
What a great idea?! I like using it as a dip.
The recipe was fast and easy to make. I am new to the AIP lifestyle and I enjoyed making these patties. I will be making them again. Thank you.
I'm so glad you think so. It always makes my day to know that I've helped out and made the AIP Diet more enjoyable for someone. Thanks so much for sharing.
These were a hit with all my boys age three to 16! I increased the amounts by a lot to feed my hungry boys but it was easy to alter the recipe to accommodate my large brood. Definitely will be making these again
This recipe is very easy to multiple. Glad it worked for your large and hungry family.
These salmon cakes are AMAZING! they rival any gourmet recipe out there. Thank you so much for the recipe. I’m looking forward to making these for our next gathering.
Oh wow. What a review! They may taste gourmet but they are easy enough for a weeknight meal. Thanks so much for sharing.
Any suggestions on stability. - flavour great but they failed to bind
I'm so sorry! Did you use tapioca flour? Sometimes people substitute arrow root flour but they don't have the same properties. The combination of tapioca and sweet potato is enough to hold it together but if you need more, you could add a few tablespoons of gelatin.