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Crispy Salmon Cakes with Red Pepper and Tomato Sauce

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Core Plan Approved

These crispy salmon cakes are great for lunch or dinner! They are a healthy Friday Fish Fry with a delicious, sweet tomato sauce.


Salmon cakes

  • 1 can wild caught salmon, drained

  • 1 green onion, finely chopped

  • 1 tbsp cilantro, finely chopped

  • 1 tbsp red pepper, finely chopped

  • 2 tbsp coconut oil

  • 1/3 c almond flour, plus ¼ cup for dredging

  • 1 tsp fresh lemon juice

  • 1 egg

Sweet Red Pepper and Tomato Sauce

2 c chopped red pepper

1 container grape tomatoes

2 green onions, finely sliced

2 tbsp cilantro, finely chopped

1 tsp sesame oil

2 tbsp balsamic vinegar

1 tsp chili powder


Salmon Cakes:

Mix all ingredients together in a bowl until well combined.

Form 4 round patties, 2 inches in diameter.

Spread remaining almond flour on a piece of waxed paper or plate.

Coat patties in almond flour, pressing to form firm, well-coated cakes.

Heat oil in a frying pan over medium heat.

Pan fry cakes 3-4 minutes on each side or until slightly brown and crisp.

Sweet Red Pepper and Tomato Sauce:

Put all ingredients into a blender or food processor and blend to desired consistency.

Pour into a saucepan and heat.

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