Paleo Asian Salmon Fishcakes (GF)

4.93 from 13 votes

Paleo Asian Salmon Fishcakes made with baked salmon, almond flour, eggs, and a delicious homemade asian sauce.

Prep Time25

Cook Time20

Total Time45

Course: dinner

Cuisine: American

Servings: fishcakes

Preheat the oven to 400 degrees.
Cover a cookie sheet in aluminum foil and spray it with some olive oil. Place the salmon filets, skin down, onto the foil and cook for 25 minutes.
While the salmon bakes, make the pencil onion Asian sauce. Put 1 Tbs of sesame oil into a large pan and heat over medium heat. Add the minced garlic to the pan, mix, and cook for 2-3 minutes. Add the sliced pencil onions, mix, and cook for 2 more minutes. Then add 2 Tbs of maple syrup, 1 Tbs of coconut aminos, 1/3 cup orange juice, red pepper flakes, 1/2 tsp salt, and ¼ tsp pepper, and mix. Cook for 5-6 minutes until the sauce evaporates a bit and thickens.
Once the salmon is cooked, remove from the oven and let it cool. Remove and throw away the skin and then put the salmon meat into a large bowl. Using a fork, flake the fish into small pieces.
Then, pour the Asian pencil onion sauce into the bowl. Mix into the salmon. Add 3 eggs and 1 cup of almond flour to the bowl and mix well.
Add a few Tablespoons of oil to a frying pan and heat over medium heat.
Using a 1/3 cup measuring scoop, scoop some of the salmon mixture and put onto the frying pan. I cooked 4 fishcakes at a time. Cook each fish cake for 3-4 minutes, per side.
Remove the fish cakes from the pan and place on a paper towel before serving. Add more oil to the pan and repeat until all the fish cakes are cooked.
This recipe should yield 10 salmon cakes.