Anytime I make the decision to improve my diet in any way, I always reach for salmon. Even when I’m not doing Whole30 and just trying to eat a little healthier, I grab salmon filets and a couple cans of boneless, skinless salmon at the store. It makes me feel virtuous, heh. I’m the kind of person that believes the best way to be healthier is to add things to your diet rather than omit things. In a strange way, I can almost justify my candy problem as long as I’m eating 3 servings of Omega 3-rich seafood a week. It’s funny how that works, isn’t it? Salmon cakes are such a comfort food for me, because I always have canned salmon in the pantry. My mom started making them when I was in high school from an Eating Well magazine recipe, and we always love them.
How to make healthy salmon cakes with pantry staples:
Salmon cakes come together with pantry staples: mayo, breadcrumbs, dried spices, and an egg. Though today, we’re not using mayo, and we’re substituting almond flour for breadcrumbs. The last few times I’ve made these salmon cakes, it’s been after a long day out doing fun stuff with the family. After a Christmas parade, we came home late and my husband assumed we didn’t have anything for dinner. I grabbed my canned salmon, pantry staples, and a bag of salad mix in the fridge, and we had an amazing meal to cap off an already amazing day. It made me feel like a domestic goddess to whip up something so amazing, even though I despise the word domestic goddess! If you’re looking for other Whole30 recipes that don’t use mayo, try my avocado chicken salad. So creamy and full of flavor, you won’t miss the typical condiment.
There’s just something so delicious about warm salmon patties on a cool and crisp salad with a creamy dressing on top. I have so many great memories of making these when we thought there was nothing for dinner, and maybe that’s why I love these so much. So, keep all of the ingredients to make these in your pantry at all times, and you can save your family from having to run out for dinner last minute!
I’ve been making these since my daughter was just starting to eat solid food. As a result, she still loves these salmon cakes today at age 3, though she’s not much for the salad mix that I usually serve them with. I’ve been making roasted vegetables for her to eat alongside, and after tasting it once myself, I started making them for us, too!
Tips for Whole30 salmon cakes:
Whole30 compliant condiments (and where to buy them):
These Whole30 salmon cakes require the use of some Whole30-friendly condiments, something I said I would never resort to while taking this challenge. But, as it turns out, a little sauce goes a long way after 2 weeks without creamy food. I found brands of condiments at Thrive Market that are totally Whole30 friendly! There’s a brand called Primal Kitchen that makes dairy-free creamy mayo and ranch dressing that are made with avocado oil, which is entirely Whole30 compliant. I feel like Thrive Market is a gift when it comes to finding compliant foods, plus I love that I can order at home in my pajamas. I’ve compared prices at stores local to me, and they’re usually the same or lower! You can’t beat the convenience though, or the eco-friendly delivery packaging. My love affair with Thrive is strong these days! If you’re lacking condiments, I’ve enjoyed this meal plenty of times with nothing but fresh lemon juice squeezed on top. And keep in mind that these Whole30 salmon cakes are great over salad instead of roasted vegetables.
*Avocado oil is just one of the many oils approved for use on the Whole30 program. Use whichever oil you prefer. **Whole30 compliant Ranch dressing lacks dairy or soy, and is made with avocado oil. I use the brand Primal Kitchen, and I buy it at Thrive Market.
Large Non-stick Skillet by T-Fal
