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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These salmon cakes are so light yet very filling! Love the addition of zucchini for that pop of color and nutrients!
I completely agree, a fish cake has to be moist and these are perfect! I also love all the dipping sauce options you gave too!
I could eat this every day for lunch. It’s a well-balanced meal in one cake!
So many yums to these!! I grew up eating salmon patties that my Granny made, and I love them! I can’t wait to try yours!
I used tuna and really loved these! A quick, easy, and totally nutritious lunch!
I haven’t had salmon cakes in ages. My aunt used to make them for a special treat. I love the zucchini added to these!
Is it weird if I would totally eat this cold, dunked into tartar sauce? They look so seriously snackable!
Love a good salmon cake like this and definitely gonna try this with honey mustard and a side of guacamole. Yum!
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!
My father used to love salmon cakes, and I haven’t had them in a long time! This is a good reminder to try them again
All of those dipping ideas are dreamy! My girls love salmon – I can’t wait to make these!
We love salmon burgers, so I can’t wait to try these salmon cakes. You had me at 15 minutes… 😉 However, I will be peeling the zucchini… somehow my veggie loving boys still don’t like seeing green bits in other foods.
I haven’t had salmon cakes in ages, I can’t wait to try yours and love how these are paleo friendly. I have some smoked fish in the fridge so am planning to give these a go with that!
I love this recipe so much! We try to eat fish a few times a week, but we’ve recently been doing the same recipes over and over. This will be a great one to add to the rotation, and I love that the veggies are already baked in!
How can I never think of zucchini in salmon cake? The zucchini makes the cakes to much sofer too.
I love that it takes only 15 minutes to make these delicious salmon cakes. Such a great way to eat salmon, although I can eat salmon any way any day! 🙂
I have tried this recipe and I must say it was very delicious. My kids just loved it. Thanks for sharing this amazing recipe.
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!