Smokey Salmon Cakes

Smokey Salmon Cakes 1Let’s just face it, canned salmon has gotten a bad wrap! Growing up we ate it a few times a month with baked beans and mac & cheese (because it was cheap). Until recently, I usually only reached for canned salmon when I needed a quick protein. Not that I don’t like salmon, I really love it, but I prefer fresh salmon steaks or better yet, Smoked Salmon…ummmm! Both of these forms of salmon are out of my price range for eating on a regular basis so I have married these two flavors together to make these yummy Smokey Salmon Cakes! They are cheap, quick and easy! You can also call them patties or burgers, take your pick! I decided just to eat them with my Extra Yummy Sauce (which I HIGHLY recommend) without a bun so that’s why I am calling them cakes, kinda like crab cakes. Be sure to check out my bun recipes on the blog and in my cookbooks!

034These cakes (burgers or patties) are lightly smokey from the smoked paprika, and have a crunchy outside from the almond flour. Cooking them in bacon grease in the cast iron skillet only takes them over the top, really these are perfect! Make a few batches and freeze them for a really quick weeknight dinner or make them into smaller patties to serve as an appetizer at a party (along with this sauce). 

I hope you enjoy and I hope that this recipe makes you think twice about shunning canned salmon again! :)

What is your favorite way to eat canned salmon??

Smokey Salmon Cakes
Yields 6
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    • 1 can wild salmon, well drained and large bones removed
    • 1 egg
    • 2 tbsp. mayonnaise
    • 1 tbsp. lemon juice
    • 1 tbsp. crushed garlic
    • 1 small onion, finely diced (or 3/4 cup frozen chopped onion)
    • 1/2 cup finely diced bell pepper (optional)
    • 1/4 tsp. red pepper flakes
    • Heaping 1/4 tsp. sea salt (use more if adding bell pepper)
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1-1/2 tsp. to 2 tsp. smoked paprika 
    • 1/2 cup almond flour (or ground pumpkin seeds for nut-free)
    • 1/4 cup bacon grease (or salted butter) for frying pan
  1. Heat a 10 inch large cast iron skillet over medium to medium-high heat while mixing salmon cakes. In a large bowl, add all of the ingredients (except the bacon grease) and blend. Taste for salt and smokiness and adjust if needed. Add bacon grease to pan.

    Using a 1/4 cup ice cream scoop, scoop out cakes (should make 6, 7 if adding the bell pepper). Flatten them into patties and add to hot bacon grease.  (I cooked 4 in the first batch and the last 2 separately so that I didn't crowd the pan.) Cook salmon cakes 3-4 minutes on each side or until golden brown. Drain on paper towels (or a brown paper bag). 

    Serve alone with Extra Yummy Sauce or on a grain-free bun. Enjoy!

  1. Nutrition: 225 Calories, 17 grams Fat, 3 grams Total Carbs, 0.5 grams Fiber, 2.5 grams Net Carbs, 14.5 gram Protein per patty 

Satisfying Eats


  Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats,   NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.


Happy Cookin’!



  1. Kristie says

    Hi — How many ounces is the can of salmon? I have 6 ounce cans, which doesn’t seem like it would be enough for 6 cakes.

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