Simple Salmon Cakes

Do any of you use Voxer?  It is a key part of the origin story of the Simple Salmon Cakes recipe, so before you start rolling your eyes and calling me random, answer me damn it! I heard no, so I’ll give you a brief run down (I also saw that eye rolling Tina). Voxer is the greatest communication app ever created.  That might be a bold statement, but one I stand by.  It is a walkie-talkie app, so it takes me back to a much simpler time when all I needed was my brother and his G.I.Joe walkie-talkies and we were entertained for hours.

Yes I know, we now have voice memos in our messenger. By “we”, I mean those of us who drank the Apple Kool-Aid and are now stuck like a bad marriage.  Anyway, you can chat with your friends, or a group of friends, and they can check and respond at will.  It makes life easier for those of use that have jobs, kids (that’s not me but my Voxer friends do) and a million things to do besides sitting on the phone for hours on end.

So back to my point, and there is one I swear! I was chatting with my Favorite Foodie Friend Kiersten of Vibrant Life, Army Wife about the fact that I needed to get more fish in my life.  Why you ask, because you know you did! Omega-3s of course! Omega-3s like those found in fatty fish like salmon, have been linked to improvements in brain function, heart health, eye sight, fetal development, respiratory function, and fertility. Eat your fish kids.

If you’re still eating a Standard American Diet, which is doubtful because why are you even reading my blog, there is a big chance you are over-consuming Omega-6s and under-consuming Omega-3s by way of trans fats like vegetable, soybean and canola oil!  Even if you have ditched those rancid, toxic oils and are hip to the game, your nut consumption might still throw off the ideal omega-6 to omega-3 ratio.  Some say it is 4:1, others say 1:1. Omega-6s can be beneficial, but they can also be inflammatory and compete with Omega-3s in the body. So check your(ratio)self before you wreck yourself!

Kiersten mentioned she had been digging salmon cakes lately, so I decided to whip up a batch. Well, I didn’t technically whip these and first I had to go to the store and get some canned salmon.  I opted for canned, instead of baking fresh salmon then caking them up because I’m that type of human who doesn’t like to work too hard.  I was going to search for a recipe but then I just decided to throw in some things and see what happened, because I am also the type of human that hates being told what to do, even by a recipe. YOURE NOT THE BOSS OF ME RECIPE!

So my laziness and Oppositional Defiance Disorder AND Voxer led to this delicious, super simple way to get more omega-3s in my mouth, and yours, if you aren’t the type of human that also experiences ODD towards recipes. I always top this with my favorite mayo. Typically it is a homemade batch I keep in the fridge, but I also tried the Primal Kitchen Chipotle Lime Mayo and the Garlic Aioli, both great choices if I do say so myself.  I also love to throw this on a bed of my Late to the Party Slaw, recipe to come.  Its basically just slaw mixes from Trader Joe’s with mayo and coconut aminos, not rocket science but my taste buds find it intriguing and complex!


Simple Salmon Cakes
Prep time
Cook time
Total time
Serves: 4 cakes
  1. Flake the salmon meat apart
  2. Mix all ingredients together
  3. Form into 4 patties
  4. Heat coconut oil over medium heat
  5. Cook each cake 2-3 minutes each side, until golden brown and crispy
  6. Serve on a bed of slaw, topped with your favorite mayo.

To a nourished life,

xo Natalie

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