• 5 oz salmon (canned or finely diced cooked salmon, skin off) . See notes for specifics)
  • 1/2 tsp garlic (minced)
  • 1/3 cup sweet potato, squash, or pumpkin (pureed or mashed)
  • 3 to 4 tbsp coconut flour (see notes)
  • 1/4 tsp regular or smoked paprika
  • 1/4 tsp fine kosher or sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp curry powder (optional)
  • 1 rosemary sprig or 1 tsp dried herb of choice
  • 2 eggs
  • 1 tbsp oil or butter for the pan


  1. First mash up your salmon. If you are using fresh versus canned, remove any extra skin.
  2. Place your salmon in a bowl and then add in your mashed or pureed veggies (see notes for cooking options). You can used canned pumpkin or sweet potato for a fast prep. Mix together.
  3. Next add in coconut flour 1 tbsp at a time. You will need only 3-4 tbsp depending on the type of salmon you use. Then mix in herbs and seasonings. Mix Together.
  4. Lastly, add in your 2 eggs.
  5. Mix well until the batter is thick enough to get be able to form patties. If batter is too runny, add 1 tbsp more coconut flour.
  6. Form into 8 small balls or roll into larger 5-6 balls.
  7. Lay them on parchment paper.
  8. Press them into patties/cakes so they are around 1 inch thick.
  9. Now turn on your skillet to medium high. Add your butter or oil.
  10. Once heated, add in 3-4 patties/cakes at a time or less. Cook for 3 to 4 minutes on each side or until you see the salmon is cooked thoroughly. If you are using canned salmon, they will cook faster.
  11. Remove from skillet. Add more 1 tsp more or so of butter/oil and repeat for the next batch of 3-4 patties/cakes.
  12. Garnish with extra rosemary, black pepper, chili flakes, or garlic if desired and serve with your choice of dip/sauce or as is.
  13. This dish pairs great with steam veggies.  I added a sprinkle of Pomegranate seeds to make it more of a holiday dish.

Recipe source: cottercrunch


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