These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.
If you’ve been following along for a while on my blog, you probably know that I’m a huge fan of easy and simple recipes. I try to stay away from long and complicated dishes, because I know that you guys, like me, are busy and don’t have a ton of time to spend in the kitchen. So, of course, I created another recipe for you that’s super quick to make that’s also healthy and so flavorful!
Paleo & Whole30 Salmon Cakes with Zucchini
These Whole30 salmon cakes are just the thing to make if you are short on time. They only take 15 minutes to make from start to finish, and they are moist enough to eat on their own without needing to dip them in anything!
My biggest pet peeve is fish cakes that are dry and have you reaching for a drink that closest to you to keep it down. The zucchini and the mayonnaise in these Whole30 salmon cakes actually provide so much moisture while the coconut flour and eggs help them the cakes bind together so they are sturdy and tasty.
Kid-Friendly Snack or a Meal!
Because these are great for little hands and so fun to eat, I bet kids will love them as well! And it’s also a great way to sneak some veggies in them, because of the zucchini, but they’ll never be able to taste them in these Whole30 salmon cakes.
Dipping Sauce Ideas for These Whole30 Salmon Cakes
While these salmon cakes are delicious on their own, you can definitely add more flavor and fun by dipping them in a tangy sauce! Here are some of my favorite ideas:
- paleo mayonnaise
- Whole30 “honey” mustard
- tartar sauce
- marinara sauce
- garlic aioli, or any kind of aioli
- guacamole
- tzatziki sauce
- sour cream
I just ate these with plain mayo because that’s what I had on hand and they were fantastic! What would you dip these Whole30 salmon cakes in? Tell me in the comments below!
Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)
Ingredients
- 1 1/2 cups grated zucchini
- 3/4 tsp sea salt divided
- 2 6 oz cans of wild salmon drained
- 2 eggs
- 2 garlic cloves minced
- 3 tbsp coconut flour
- 2 tbsp paleo mayonnaise
- 1 tbsp dijon mustard
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 2-3 tbsp coconut oil or your preferred cooking oil
Instructions
- Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently.
- Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
- Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
- Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick.
- Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go.
- Serve with your favorite sauce.
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I used tuna and really loved these! A quick, easy, and totally nutritious lunch!
Jean, I just had to stop back by here and thank you for this recipe. I am very much inspired to dispose of all my other salmon cake recipes because I’ve never had one that tasted this good, and yes I ate it without a sauce. I appreciate your sharing it. Here’s hoping they will keep in the fridge until I get them all eaten since I live alone. I’m thinking they will also freeze well though, I just don’t want to do that just yet because I want them easily available for this week’s quickie meals. Thanks again for sharing!
Thanks so much for the sweet comment! I also think they’ll freeze well too, although I never tried since we end up eating them so fast. So glad you are enjoying it!
So glad you enjoyed!
How long will these last in the fridge?
3-4 days. You can also freeze them to make them last longer!
Wow these were amazing! Thank you so much for this recipe! So easy, and they were great for dinner and heated up perfectly the next day for lunch. I love how the zucchini keeps the fish cake from drying out – great idea!
My favorite!!
Thanks so much!!
These are simple and tasty. I appreciate how they’re most and hold together well (a challenge with other grain free recipes). My family enjoys these, and we have 3 small children. Thank you!
So glad you enjoyed!
Ha! I was thinking the very same thing! Great minds think alike!!!
Just made these for lunch. Made a sauce with equal parts mayo and buttermilk, a bunch of fresh dill, a few garlic cloves, salt, and enough water to get the right consistency. It was absolutely delicious as an accompaniment to the fish cakes, which I made with leftover salmon. Thank you!
Thank you so much!!
I’ve made these a few times and they’re great every time.
Thank you so much!!
Really impressed with these! I added in some green onion and they were delicious.
Thank you so much!! So glad you enjoyed it.
Tasty salmon cakes, definitely took longer than 15mins to make and mine werent as nice of a color, but still tasty. I wonder if you have tried using an air fryer for cooking these? Or what would happen with that method?
I haven’t tried but I’m sure it’ll work! I would line the air fryer with parchment paper first.
I’ve been really trying to get salmon into my diet at least once or twice a week and these are so perfect for making that happen! I make a double batch for my family of four and we usually get to eat them twice. Everybody loves these even my 10 and 6 year old kids! They warm up beautifully in our toaster oven! So grateful for this recipe!
Wonderful! I love hearing about the whole family enjoying my recipes – truly makes me so happy. Thanks so much for leaving a review!