Thai Salmon Cakes
So you know the beloved crab cakes? Why aren’t more fish-type cakes on the market? What about cod cakes? Or Mahi Mahi cakes? I have a theory…it’s probably because websites are all about SEO optimization and no one is searching for cod cakes. What ARE they searching for? Some gdamn cute crab cakes. Well, I’m not great at SEO nor do I want to deal with crab. So many legs. Instead, it’s all about the salmon. You know why? Because salmon is loaded with nutrients and it’s stupid easy to make any day of the week. Trust me on this one. You’ll have this meal on the table in about 30 minutes. YAY for you!!
I’ve been really concentrating on my fish and seafood consumption these days. You know why? Because I’m pregnant AF and learning SO DAMN MUCH about nutrition through this pregnancy. I’ve read different books, downloaded courses, listened to podcasts, and I feel like I know more about micronutrients than ever before. And it’s really made me redefine what my own diet looks like. I get my wild caught salmon from ButcherBox and I get a bag full of filets every month. Now salmon is beneficial in many different ways, but here are some of my favorites:
- Salmon has selenium which is a powerful antioxidant that can help boost your immune system
- Salmon has DHA which is linked to improved heart health, better vision, and reduced inflammatory response. But for pregnancy, it’s essential for fetal brain development
- Salmon has vitamin D, which most people are lacking. Vitamin D is critical for many body processes, including bone health and immunity
- More than 12oz a week is linked to higher childhood IQ
Yeah. Salmon is the shit.
But regular salmon filets have kind of grossed me out during pregnancy. Even if you slather a ton of sauce on it, I’m not really into it. But form it into a cake, I’ll eat it no problem. Like the child I will birth someday, I too am a child. All I need is my food fancied up and I’m all about it. I like eating these salmon cakes on their own but they are amazing with sriracha or a sriracha mayo. OR you could really go big and make my pad thai sauce to pair it with. An asian slaw would go great with it, too, but all I have the energy for is an arugula salad. If you’re not pregnant, hopefully you have a little extra pep in your step to zhuzh it up a bit. Definitely had to google that word. Enjoy!
Thai Salmon Cakes
- Author: juli
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 6-8 cakes 1x
- 1/2lb wild caught salmon
- 2 fresno pepper, finely chopped
- 1 green onion, finely chopped
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- 1 tablespoon coconut aminos
- 2 teaspoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon garlic powder
- 1 egg
- 2 tablespoons gluten free panko breadcrumbs
- 2–3 tablespoons grassfed butter (or cooking fat preference)
- Preheat oven to 400 degrees F. Place parchment paper on a baking sheet and add the salmon. Place in the oven to bake for 8 minutes, until cooked through. Remove and let cool slightly.
- Peel off the skin of the salmon and place the salmon in a bowl and use a fork to break apart into small pieces. To the bowl, add the rest of the ingredients and mix until combined.
- Place a nonstick pan over medium heat and add fat. Once hot, use an ice cream scoop to scoop out individual patties (about 6-8) and round each patty in your hand, tight enough to keep its shape. Place in the pan to brown on both sides for 3-4 minutes.
- Serve with salad or whatever side dish you prefer! It’s that easy!
What I Used To Make This Recipe:
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Oh, Hi! I’m Juli.
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