Cilantro Salmon Cakes with Cucumber Salsa

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 2 tablespoons ghee
  • 1 pound salmon fillets cooked and flaked
  • 1/4 cup coconut oil
  • 1/2 cup minced cauliflower florets
  • 3 medium stalks celery minced
  • 1 tablespoon coconut oil melted
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon Dijon mustard
  • sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon ground ginger
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons chopped mint
  • 2 medium limes juiced
  • 1/2 tablespoon coconut aminos or use low sodium soy sauce
  • Stevia to taste
  • 1 medium cucumber peeled and chopped
  • 1 cup chopped plum tomatoes Roma


  • Preheat grill pan to MEDIUM-HIGH.
  • Brush grill pan with ghee.
  • In a large bowl, combine flaked salmon and next 9 ingredients (coconut oil through ginger); form into compact, medium-sized patties. Grill patties for 2 to 3 minutes per side or until cooked through and nice grill marks appear on both sides; remove from grill pan and set aside.
  • In a medium bowl, whisk together olive oil, mint, lime juice, coco-aminos and honey; stir in cucumber and tomatoes. To serve, spoon some salsa over each salmon patty.


Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste:
Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
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