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
- 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)
- 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
- 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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