Deviled Salmon Cakes
Last night, I was wanted salmon cakes for dinner. My husband isn’t really a fan of seafood. Thankfully, my husband even he enjoys these. Maybe it’s the chili powder (hence “deviled”), or maybe it’s the lovely flavor that develops from the cast iron pan. Either way, salmon cakes are fast, easy, and yummy.
Food Storage Meals
I love recipes that can be made entirely out of food storage items. All of the fresh ingredients in this recipe can be swapped out for long-term storage items. These deviled salmon cakes can be made with canned or pouch salmon, powdered eggs, dehydrated onion, and powdered sour cream. The almond flour, chili powder, sea salt, and pepper are already shelf-stable.
You can use any chili powder that you like. But, Mountain Rose Herbs has a chili powder blend that I adore in this recipe. They also have the best prices on bulk, organic herbs that I’ve found.
Wild-caught Alaskan salmon is an ideal food. It’s high-quality protein, loaded with healthy fats, naturally gluten-free and carbohydrate-free, as well as being a great source of both potassium and B12. Omega 3 Fatty Acids, like those in salmon, are known to lower inflammatory responses. The University of Maryland Medical Center has an informative article on what Omega 3 fatty acids can do for you. It is one of the primary foods upon which I based my nutritional protocol to help my body heal itself.
Not All Salmon Is Created Equally
By now, most people are aware of how unhealthy farmed fish are. Farmed fish are contaminated with things like lice, antibiotics, and pesticides. Plus, they have less omega 3s and more omega 6 fatty acids. No thanks! Wild-caught is the way to go.
Unfortunately, almost half of wild-caught salmon being sold is actually farmed salmon. Wild-caught salmon from Puget Sound has been contaminated with drugs from waste water. Many of the major fish companies list their products as coming from China or Thailand, and/or include soy-containing”vegetable broth” in their product. Wild-caught Alaskan salmon isn’t cheap.
Canned wild-salmon is the most frugal way to purchase wild-caught salmon. Plus, canned salmon has a long shelf life of about six years or longer if stored under ideal conditions. Just be careful on where that canned salmon came from.
I will do a separate post comparing canned and pouch salmon. For now, let me just say that the only canned salmon I feel comfortable with is from Vital Choice. You can get a decent deal on Vital Choice canned salmon on Amazon if you only want a small order and already have Amazon Prime. If you want a large order, you’re better off ordering it right direct from the Vital Choice website. It’s a little more expensive, but being sick is also expensive. I am done with being sick.
Wild caught salmon also comes in foil pouches. It is more expensive than getting it canned, but it is usually free of the small, round bones often found in the canned salmon. The bones are edible, but the can have an unpleasant texture. If you can find salmon in the foil pouches on sale, they are a great option for your 72-hour bag.
As these were cooking, I realized that I was out of fresh sour cream. I used homemade, plain yogurt instead. Please, don’t waste money on storebought yogurt. It is so easy and cheap to make at home. I have a How to Make Vanilla Yogurt tutorial video here. Just leave out the vanilla extract.
Fun Fact: culturing milk into yogurt extends its shelf life. Yogurt will last longer in the refrigerator than just plain milk. Plus, the enzymes from the yogurt help support healthy immune function and a happy digestive tract.
Oh, and did I mention they are delicious?
Deviled Salmon Cakes
Deviled Salmon Cakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Number of servings: 4
Per Serving 248 calories
Fat 20 g
Carbs 3 g
Protein 15 g
A quick, easy, affordable way to get more salmon into the weekly menu rotation.
- 2- 7.5 ounce cans of salmon
- 4 eggs
- 2 tablespoons almond flour
- 1/4 cup finely diced onion
- 2 teaspoons of chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 4 tablespoons of butter (for the skillet)
- Mix eggs, almond flour, onion, chili powder, salt, and pepper in a bowl and whisk.
- Let sit for 5-10 minutes so the almond flour can absorb some of the liquid.
- Mix in the salmon to the rest of the batter.
- Add butter into a cast iron (preferably) skillet, and bring the pan up to a medium heat.
- Spoon batter either with a spoon or small measuring cup into the skillet.
- Cook about 5 minutes on each side, so that both sides are browned.
- Transfer to a plate and serve.