Combine the butternut squash, canned salmon, ground flax seeds, and spices in a bowl
Place parchment paper on a rimmed baking sheet. Spray with non-stick
Make 1/4 cup size patties with the mixture, make sure to the patties are pressed together well and evenly shaped
Bake at 400F for 20 minutes
Remove from the oven, carefully turn them over and bake for an additional 5 minutes
Cilantro Lime Yogurt Sauce
Combine all the ingredients for the yogurt sauce. Taste for salt. Add additional salt if needed.
Other ways can you cook salmon cakes:
Baked in the oven at 400F for 25 minutes, flipping after 20 minutes
Baked in the airfryer at 350F for 15 minutes
Cooked in a hot skillet (over medium heat) with 2 tablespoons of avocado oil, 3-4 minutes each side to create a crispy crust. This method will likely require 2 separate batches to be cooked.
This recipe uses canned salmon, however you can also use fresh that has been cooked. You will need about 2 cups of flaked salmon. Canned salmon comes in two forms, both of which can be used for this recipe:
With bones/skin (bones and skin can stay in the mixture or be picked out)