Salmon Croquettes

Updated: May 20, 2020

Adapted from Empowered Sustenance


For the salmon cakes:

  • 2 6oz. cans wild Alaskan salmon (or one 15oz. can), liquid drained off

  • ¼ cup sweet potato, carrot or butternut squash puree (canned or fresh)

  • 2 eggs**

  • 2 Tbs. gluten free flour

  • 1 tbsp coconut aminos

  • 1 tsp. Dijon mustard, or apple cider vinegar

  • Pinch of salt and black pepper

  • Optional, for serving: butter, mayonnaise (I like Primal Kitchen's Mayo), fresh lemon


  • Line a baking sheet with parchment paper and preheat the oven to 350.

  • In a bowl, combine all ingredients with a fork. Form into 6-8 patties on the baking sheet.

  • Bake patties for 15 minutes, remove from oven, flip; then, bake for another 15 minutes.

  • If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days.

  • When ready to serve after storing in fridge, heat avocado oil or coconut oil in a skillet over medium heat, and brown the salmon cakes in batches until warmed, a couple minutes per side. Or, you can re-heat in under the broiler in your oven.

**If sensitive to eggs, you can substitute with a "gelatin egg."


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