N’awlins Salmon Cakes

These are quick, easy, and delish. All three things that make it awesome!



  • 1 (14.75 oz) can wild-caught red salmon
  • 1 cup cooked (or canned) pumpkin, mashed
  • 2 large eggs, beaten
  • 1/2 cup almond flour
  • 2 Tbsp dried parsley
  • 1 Tbsp Old Bay Seasoning
  • 1 tsp salt
  • 1 tsp hot sauce
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • zest from 1 lemon
  • coconut oil spray



Preheat oven to 425F and cover large baking sheet with parchment paper.

Drain liquid from the salmon and crumble the fish in large mixing bowl. Add the pumpkin, eggs, almond flour, parsley, Old Bay Seasoning, salt, hot pepper sauce, paprika, black pepper, and lemon zest. Mix well and refrigerate for 10 minutes.

Spray the parchment paper with the coconut oil, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 2.5 inches wide and about 1 inch thick. Spray the tops of the cakes with coconut oil, then bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven. Bake an additional 10 minutes until golden brown and crisp.

Serve with a squeeze of lemon juice and your sauce of choice.