Oven-Fried Salmon Cakes

salmon cakesI mentioned Oven-Fried Salmon Cakes from Well Fed 2 in an earlier post and here they are.  I used to make crab cakes or salmon cakes (these links are from Everyday Paleo) and fry them in a skillet.  Also very tasty, but cooking them in batches meant they weren’t all ready to eat at the same time.  These cooked in the oven cakes are super easy, especially if you use canned sweet potato, and turn out crispy and delicious.

If you are avoiding nuts, you can try adding shredded coconut instead of the almond flour.  From this conversion table, looks like about 3/4 cup of shredded coconut instead of 1/2 cup of almond flour.  You could also substitute a couple of tablespoons of coconut flour for the almond flour (I haven’t tried coconut flour with this recipe yet but have used coconut flour when making fried salmon cakes and it works just fine).

I served them with Well Fed 2 Remoulade sauce.  I am usually lazy when making this sauce and don’t bother chopping up the scallion or shallot, use a teaspoon of dried parsley if I don’t have fresh and sometimes leave out the 1/2 teaspoon of lemon juice if I don’t feel like juicing a lemon for such a small amount.  Despite leaving all those things out, it still tastes good!  In my opinion, its the Paleo mayo that really makes any sauce yummy.

I make my own Old Bay Seasoning from a recipe I found online.

Emeril’s Essence (Creole Seasoning)

  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried Thyme
  • 1 teaspoon cayenne pepper (more if you like it hotter)

Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.