Salmon Cakes with Ginger Mayo

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OMG. This is so good. I got this recipe from Sarah Fragoso’s Everyday Paleo cookbook. LOVE IT.

Of course I’ve made modifications – albeit slight, but changes nonetheless. Thank you EB and Mike H for being my taste testers on this one! EB’s trying it tonight, can’t wait to hear how they turned out!

One thing: prepare yourself for a messy stove afterword – it will be worth it, I promise!

Salmon Cakes

3 cans of wild caught Alaskan Salmon [got at costco]

3 omega 3 enriched eggs [used plain old brown eggs]

4 diced green onions [used 6, they were small and I LOVE green onions]

1 tbsp dried dill

1/2 tsp ground ginger [upped this to at least a tablespoon]

a few shakes of red pepper flakes

about 1 tsp fresh ground pepper

a pinch of sea salt

about 1/4 cup coconut oil

3 tbsps of fresh squeezed lemon juice

Shredded green and purple cabbage [i just used purple, but use what you have on hand: kale, spinach, salad, etc. The crunch of the cabbage is good, though].

Drain the water from the canned salmon and dump into a large mixing bowl.  Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.  In a large skillet heat the grape seed oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.   Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  IMPORTANT – do not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.  Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.

Ginger Mayo

2 omega 3 enriched eggs

2 tbsps apple cider vinegar

1 tsp yellow mustard [use any mustard – I used this tarragon mustard…next time I will use stoneground brown mustard. I LOVE mustard!]

1 tsp sea salt

1/4 tsp white pepper [all I had was regular pepper, used fresh cracked]

1/4 tsp cayenne pepper

1 tsp ground ginger [used more because I had it!]

2 cups olive oil

In a blender or food processor place all ingrediants except for the oil.  Cover and blend on low while you count to 5.  Continue to blend while you slowly add the grape seed oil.  Once all the oil is in continue to blend while you again count to 5.  Shut the blender or processor down at this point, and ta-da: home made ginger mayo for your best salmon cakes ever!!



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I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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