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Wild Salmon Cakes


These Wild Salmon Cakes are delicious and perfect for those who have successfully reintroduced egg yolks in the Stage 1 of reintroduction for AIP.

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Rate this recipe 4.5/5 (10 Votes)


  • Wild Salmon Cakes:
  • Two cans wild caught salmon {12 oz total, either Wild Planet or Bear & Wolf brands}
  • A few shakes of fish sauce {I use Red Boat brand}
  • Zest and juice of half a lime {reserve other half for sauce}
  • 1/3 cup organic chopped red onion
  • 2 organic garlic cloves
  • Healthy pinch of fresh organic dill
  • 1 tsp coconut aminos {I used Coconut Secret brand}
  • 1 TB fresh grated ginger {1 tsp if dried}
  • 1 TB fresh grated turmeric {1 tsp if dried}
  • 1 pastured egg yolk
  • Turmeric & Ginger Dipping Sauce:
  • Zest and juice of half an organic lime
  • 1/4 organic English cucumber diced
  • 2 tsp fish sauce
  • 1 TB raw organic apple cider vinegar {I use Spectrum brand}
  • 2 TB raw honey {I use Y.S brand}
  • 1/2 tsp coconut aminos
  • A pinch of grated ginger and grated turmeric


Servings 4
Preparation time 10mins
Cooking time 18mins


Step 1

Wild Salmon Cakes:
Process wild salmon cake ingredients in food processor until combined. Meanwhile, heat fat of choice in an electric skillet over medium-high heat {275 F.}. Form salmon mixture into 12 patties. Cook patties for four minutes - flip and continue cooking another four minutes.

Turmeric & Ginger Dipping Sauce:
Whisk sauce ingredients and serve spooned on top of Wild Salmon Cakes or alongside.


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