Salmon Cakes

Wild-caught canned salmon is one of my favorite pantry staples—always ready to transform a humble dinner into something surprisingly nourishing and deeply satisfying.

Peppery nasturtium leaves make a perfect summer wrap for salmon cakes—straight from the garden to your plate.

Serves: 4
Yield: 8 small cakes

Ingredients

For the Salmon Cakes:

• 1 can wild-caught salmon, drained well (bones included)

• 1 small shallot or 2 tablespoons red onion, finely minced

• 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice

• 1 tablespoon chopped capers (optional)

• 2 tablespoons fresh herbs (dill, chives, or parsley), finely chopped

• 1 large egg

• ½ cup cooked and mashed sweet potato (from 1 small–medium sweet potato)

• ¼ cup coconut flour

• Sea salt and freshly ground pepper, to taste

• Coconut oil or ghee, for pan-frying

Method

1. Prepare the Sweet Potato:

• Cube the sweet potato.

• Boil or steam until fork-tender, about 10–15 minutes.

• Drain. Mash until smooth and let cool to room temperature.

2. Mix the Salmon Cake Ingredients:

• In a mixing bowl, flake the canned salmon with a fork. Leave in the soft, edible bones for extra calcium.

• Add the shallot, mustard, lemon juice, capers, fresh herbs, egg, mashed sweet potato, and coconut flour.

• Mix gently until the ingredients are well combined. The mixture should be moist but firm enough to shape into cakes. If too wet, add a tablespoon of coconut flour to help bind.

3. Form the Cakes:

• Shape the mixture into 8 small patties.

• Chill in the refrigerator for 15–30 minutes to help them firm up for cooking.

4. Pan-Fry:

• Heat a skillet over medium heat and add a thin layer of fat.

• Cook the cakes for 3–4 minutes per side, or until golden brown and heated through.

• Transfer to a plate and garnish with fresh herbs.

Functional Nutrition Benefits

These salmon cakes are designed to support optimal wellness through whole-food ingredients with targeted nutritional benefits.

1. Wild-Caught Salmon (with Bones)

• Rich in omega-3 fatty acids (EPA and DHA) to support brain, heart, and anti-inflammatory pathways.

• Provides bioavailable calcium when bones are included, which supports bone health and complements the oxalate content in sweet potato.

2. Sweet Potato

• A source of complex carbohydrates and beta-carotene (provitamin A) to support immune function, skin health, and vision.

• High in soluble fiber, which supports gut health and blood sugar balance.

3. Fresh Herbs and Aromatics

• Contain polyphenols and antioxidants that support detoxification and reduce inflammation.

• Herbs like dill and parsley also assist in digestion and liver function.

4. Gluten-Free and Low-Oxalate Friendly

• Naturally gluten-free and made without grains or refined flours.

• The inclusion of calcium from salmon bones helps bind dietary oxalates, potentially reducing oxalate absorption from sweet potato.

This recipe is ideal for those seeking anti-inflammatory, bone-supportive, and blood-sugar-stabilizing meals—a powerhouse of nutritional benefits.