• 1 1/2 lbs. salmon {about 4 pieces}
  • 1 small red pepper
  • or 2 celery stalks
  • 1/2 c. shredded unsweetened coconut
  • 2 tbsp. fresh or dried chives
  • 1 tsp. pink Himalayan sea salt
  • 1/4 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 c. ground flax
  • 1 lemon's juice

I had an epiphany! I need to eat more fish! Are you with me? Specifically, I need to eat more of that pink, rich in omega-3 fatty acids, vitamin B, selenium, postassium and high in protein FISH called salmon!

If you took the “bait” about that nutritional lineup, let us continue down that river of good news (wink)! There are so many impressive health benefits on why we all should eat more salmon. Not only for its essential fats that our bodies can NOT create by the way.

This is where I plea to my vegan friends to eat salmon.  We see so many that come into the clinic who are deficient and have severe health problems as a result of eating vegan.  I should say, I know many of you are doing just fine (this makes me so happy) but you can agree it is a conscience effort to eat a balanced diet.

salmon cakes dairy free

Eating foods high in these essential fats is known to decrease inflammation, lower blood pressure, and reduce the risk factors of many diseases like cancer and heart disease! I would venture to say salmon is one of the most nutritious foods on our planet.

People have been fishing for centuries some even say 10,000 years ago back to the Paleolithic period (we paleo peeps have been here for a long time).  The ancient Nile River was full of fish that was harvested and was a staple food for the Egyptians!  The grain free, paleo Egyptians would have loved my salmon cakes!

My Salmon Cakes are grain-free, egg-free and uses only a handful of ingredients! I have been playing with this recipe forever trying to avoid eggs (for our FreeDiet Phase 1 Folks) and finally got the ratio right!  They freeze well and are even great for small handheld appetizers.  I should mention my cashew dressing really gives this recipe a gourmet flare and lots of zest!

salmon cakes dairy free

Salmon Cakes
Prep time

Cook time

Total time


Serves: 8

  • 1½ lbs. salmon {about 4 pieces}
  • 1 small red pepper
  • or 2 celery stalks
  • ½ c. shredded unsweetened coconut
  • 2 tbsp. fresh or dried chives
  • 1 tsp. pink Himalayan sea salt
  • ¼ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ c. ground flax
  • 1 lemon’s juice
  • Cashew Dressing link in post

  1. In a large frying pan medium heat with few inches of water steam salmon until slightly underdone.
  2. Let the salmon cool and peel any skin off.
  3. Finely chop red pepper {or celery} and chives add to a big bowl, set aside.
  4. Juice the lemon in a bowl and add ground flax seed, stir and let sit a few minutes until it gels.
  5. In a food processor add cooled skinless, boneless salmon, salt, onion and garlic powder. Pulse until it is fine texture.
  6. In the large bowl with red pepper and chives add salmon, coconut, flax/lemon and mix well.
  7. Oil a baking sheet or stoneware and form 8 cakes. Bake for 10 minutes at 350 degrees.
  8. To brown the cakes broil for 5 min. Drizzle Creamy Cashew Dressing over cakes and Enjoy!
  9. To freeze completely cool and wrap in wax paper and tuck into a ziplock bag.
  10. Reheat in a pan with few tablespoon water on low heat or thaw and pan fry for 5 minutes.

If you are on the FreeDiet omit the red pepper and use 2 celery stalks chopped fine. Please use wild fish when you can and for a mild salmon try Keto salmon. Be sure to pulse fish well so it is almost the consistency of tuna salad. This is key to the cakes holding their shape. For a more browned top you can broil for last few minutes.

With a Spoonful of Health,

Dawn Rofrano