This clean-eating salmon cakes recipe is quick, easy and apart of the Primal diet. (Photo courtesy of Primal Palate)
May 17, 2018
By Game & Fish Online Staff
Print Recipe
This salmon cakes recipe couldn't be easier or more delicious!
Serves: 4 Prep time: 20 minutes Cook time: 15-20 minutes
Ingredients:
12 ounces cooked, flaked salmon (can use canned salmon) 3 egg yolks 2 teaspoons Primal Palate Seafood Seasoning ¼ cup minced Vidalia onion 3 tablespoons palm oil shortening (or your choice of fat for frying) Lemon wedges (for garnish) 1 teaspoon minced chives (for garnish) 2 teaspoons minced parsley (for garnish) Directions:
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Preheat oven to bake at 350 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, combine salmon, egg yolks and Seafood Seasoning. The Seafood Seasoning contains lemon peel and chives which will give your salmon cakes a bright citrus flavor. (Photo courtesy of Primal Palate) Add in minced onion and stir to combine all ingredients. Using your hands, form the salmon mixture into 2-ounce patties; place each patty on the parchment-lined baking sheet. Bake salmon cakes for 15 minutes. Remove cakes from oven. To make this salmon recipe a tasty success, simply combine the ingredients, bake, and then fry the cakes on each side. (Photo courtesy of Primal Palate) Heat palm shortening (or other fat) in a cast-iron skillet over medium high heat. Fry salmon cakes for about a minute on either side in the oil, or until they are golden brown and crispy on the outside. Serve with a squeeze of lemon, some minced chives and parsley. Along with a squeeze of lemon and minced chives, top this recipe with some parsley to brighten the flavor. (Photo courtesy of Primal Palate) For more recipes using Primal Palate seasonings, click here .
