Thai Salmon Cakes
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 6-8 cakes 1x
Ingredients
Scale
- 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)
Instructions
- 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!
Find it online: https://paleomg.com/thai-salmon-cakes/