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Canned Salmon Cakes
Canned salmon cakes are easy to make, made with pantry ingredients and the perfect appetizer, meal or game day snack! This simple recipe is gluten free, Whole30 and low carb friendly.
Drain the salmon and add it to the mashed avocado.
Add the rest of the ingredients and stir well until well incorporated
Place a sheet or parchment paper or silicon liner on a baking sheet. Spray lightly with non-stick spray and take about 1-2 tbs. of the mixture in your hand and form a small flat disk with the salmon mixture. This recipe should make between 14-16 salmon bites
Bake at 400F for 17 minutes. Take out and flip. Cook another 3 minutes.
Notes
Other ways to cook salmon cakes
Air Fryer: Baked in the air fryer at 350F for 13 minutes
Stove-top: 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.
To change up the flavor, you could add 1 tablespoon of these spices in step 4 above:
Storing leftoversFridge: up to 4 days in airtight container. Freezer: After cooking and cooling completely, freeze them on a wax paper lined baking sheet until frozen solid. Once frozen, store them in a freezer safe bag for up to 2 months. Defrost in the fridge or add 5 minutes to the oven reheating time below.How to reheat:
Oven/ toaster oven: Preheat the oven to 400F and cook for 5-6 minutes.
Stove: Spray with non-stick spray. Over medium heat, cook on each side 2 minutes to reheat.
Air fryer: Set the air fryer to 350F and reheat for 3 minutes (6 minutes if frozen).
Microwave: Reheat on high for 60 seconds.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
289
Fat
9
g
Carbohydrates
10
g
Fiber
3
g
Protein
40
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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