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More than just a signature Maryland-inspired dish, crab cakes are a staple of elegant restaurant menus. But did you know that this clean-tasting, crisp-on-the-outside appetizer can also be made with other types of seafood? These delicious salmon cakes have a light, savory, flavor with just a hint of fresh herbs and spices. Lightly fried in Primal Kitchen Avocado Oil, they have a crisp, browned exterior and a soft interior texture with a mild fish flavor.   

Adapted from an easy salmon cake recipe by nutritionist Kelly LeVeque as seen in the original Primal Kitchen Cookbook, this recipe features many clever shortcuts that make for a quick weeknight meal or simple appetizer. Serve your salmon cakes with a green salad and sweet potato fries, or pile them onto a platter and give your guests an extra special treat at your next game-day event or holiday party. 



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