Thai Salmon Cakes

5 from 2 reviews


  • 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
  • 23 tablespoons grassfed butter (or cooking fat preference)


  1. 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.
  2. 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.
  3. 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.
  4. Serve with salad or whatever side dish you prefer! It’s that easy!

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