Salmon Cake Salad

Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 whole 6oz. cans wild salmon liquid drained off
  • 1/4 cup sweet potato or butternut squash puree canned or fresh
  • 2 whole eggs
  • 1/4 cup chopped scallions
  • 2 tsp Trader Joe's coconut aminos
  • 1 tsp Dijon mustard
  • 1 pinch of sea salt & pepper
  • 2 tbsp ghee
  • 1 whole lemon
  • 1 bag mixed greens or lettuce of choice for salad base


  • Line a baking sheet with parchment paper and preheat the oven to 350.
  • In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
  • Bake patties until firm, about 30 minutes.
  • If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.
  • When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.
  • Plate on a bed of lettuce and squeeze fresh lemon over top for dressing. Enjoy!


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