Are you trying to improve your diet and eat healthier? I know on my health journey, I wanted to make so many changes. One of them was to add more fish to my diet. For some this may be easy, but for me it was a challenge as I did not eat a lot of fish growing up (and if I did, it was fried in vegetable oil with a saltine cracker batter which doesn’t exactly scream healthy). I did not know where to start as I don’t like fishy tasting stuff.
Since many studies suggest adding salmon to your diet can have great benefits, I thought this would be a great place to start. It is a super healthy food and some of the benefits include:
- Rich in long-chain omega-3 fatty acids
- High in B vitamins including B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6, B9 (folic acid), and B12
- Loaded with selenium
- Good source of potassium, especially wild-caught salmon
- Great source of high-quality protein
- Helps fight inflammation which is believed to be the root cause of many chronic conditions
Another great thing about salmon is that it does not have a strong fishy tasty, which is a winner when just starting out eating fish.
With this in mind, I set out to create an affordable salmon recipe that the whole family could enjoy. Yes, even the kiddos will love this recipe. My four-year-old grandson doesn’t care for meat of any kind, but his parents convinced him to give this salmon cake a try, and he ate the whole thing!!! So yes, you can encourage your kiddos to eat this recipe and it is a great way to introduce the kiddos to fish.
This recipe for salmon cakes is a gluten-free version of the traditional salmon cake favorite; I used almond meal instead of breadcrumbs! By using wild-caught canned salmon, it can be an affordable option for adding salmon to your diet. You will want to make sure the salmon is in a BPA-free can to eliminate that contamination. I added turmeric to the ingredient list to provide even greater anti-inflammatory benefits.
I often double the recipe and freeze half to have ready for a very quick meal. Check out the recipe and let me know what you think.
Be Blessed,
Heather
Lemon Pepper Turmeric Salmon Cakes
Ingredients
- 12 oz canned salmon, boneless, BPA-free can and wild caught
- ½ cup almond meal
- ½ cup onion finely chopped
- ¼ cup flat-leaf parsley, finely chopped
- ½ tsp fresh lemon zest
- ½ tsp turmeric
- ½ tsp Himalayan or sea salt
- ½ tsp black pepper
- 2 medium eggs lightly beaten
- Olive oil for drizzling
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Drain the salmon, place in a small bowl, and thoroughly break it apart.
- In a medium bowl, mix the almond meal, onion, parsley, lemon zest, turmeric, salt, and pepper until well blended.
- Add the salmon to the almond meal mixture and blend well.
- Add the lightly beaten eggs to the salmon mixture, blend well.
- Divide the mixture into six equal portions, roll into a ball, and flatten to1/2-inch thick patties, place on prepared baking sheet.
- Drizzle each patty with olive oil.
- Place in oven and bake for 15 to 20 minutes until light browned.
Can’t wait to try it.
Rhoda, I hope you enjoy the recipe!
This sounds good. I copied it and will get what I am missing and try it soon.
Peggy, It is a super recipe that makes a very quick meal and great leftovers, too.
I’m always looking for a salmon patty recipe. This one sounds delicious and easy. Thanks, Heather. Hope you’re doing well! Kathi
Hi Kathi, It is so good to hear from you. I hope you will give this recipe a try and let me know what you think. I am doing well; I miss our monthly calls! I hope your year is off to a great start. Heather