In a bowl break the salmon up with a fork and add the ingredients up to coconut flour.
Mix in the coconut flour and combine thoroughly.
Next add in the eggs and mix for thoroughly until combined.
Heat coconut oil on medium high in a large skillet.
Shape the mixture in to patties, roughly 2″ wide.
Add the patties to your pan and cook until the sides are golden brown, roughly 5 – 8 minutes on each side. DO NOT flip the salmon cakes until they are golden brown or they will fall apart. You need the side to completely brown so it will hold together.
***Original Recipe from A Girl Worth Savings Paleo Salmon Cakes
***I like to triple the recipe to have extra for freezing. These freeze and warm up well for a quick dinner or snack.
***I like to use wild alaskan salmon…you can use a salmon of your choice, just be sure to read ingredients as popular brands do sometimes contain soy.
Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
Stir together palm shortening, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don’t worry if it doesn’t cover the salmon completely).
Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.
***My husband isn’t a fan of cilantro so we leave this off and my daughter and I have to stay away from dairy so I substitute palm shortening for the butter in the original recipe.
***Side of Asparagus and Tomatoes Instructions
Pull out salmon after cooking about 10 minutes
Add the snapped asparagus to the same pan
Spray with avocado oil and season with salt and pepper.
Season with salt and pepper to taste.
Put back in oven for additional 5-6 minutes
Switch oven to broil and cook an additional 5-6 minutes.
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