My grandmother, and my mother used to make the best salmon croquettes!  My grandmother had her own recipe, so I knew the premise, but of course, have completely altered it to be gluten free, and I use all organic and/or pure ingredients.  I think my grandmother would approve!  Enjoy!


1 pound Wild Salmon, organic, OR 2 6-oz. cans of Pink Salmon
1 egg, organic
1/2 c. chopped onion, organic
approximately (batter should stick together to your desired consistency) 1/4 c. Almond flour/meal, plus extra for coating
1/2 c. chopped carrots, organic
dash of Sea salt, Simply Organic black pepper, to taste
avocado or olive oil for frying
1/2 teaspoon fresh or dried basil.

Bake salmon in oven for about 35 minutes. Cool and flake. I put the onion and carrots into my food processor to chop, and then put the carrots and onions in with the salmon. In a bowl, whisk the egg and add to salmon. Add in salt and pepper, and basil. Mix in almond flour. (You can use more or less to gain your desired consistency).  Blend thoroughly, form into balls, and then slightly flatten.  Dip croquettes, on both sides, into extra almond flour.  Drizzle oil into frying pan, and place croquettes into pan on low to medium heat.  Cook until lightly brown on both sides.


1/2 c. gluten free mayo
2 T. INNA Jam Plenty Spicy JALAPENO
1 1/2 t. Apple Cider Vinegar


Mix together mayo, jam, and apple cider vinegar.  Refrigerate for about an hour before serving. Add lemon wedges, if desired.

As an alternative, serve with applesauce!

To your good health!


8:17 salmon cakes



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