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Author Notes: These salmon cakes are perfect for a party, or just to spice up your weekly meals with something that may seem a bit more “fancy.” We topped ours with a squeeze of lemon juice, and a dollop of Paleo mayo, but they are delicious on their own as well! —Primal Palate
- 12 ounces canned salmon
- 3 egg yolk
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 garlic clove, minced
- 1/4 vidalia onion, minced
- 3 tablespoons duck fat, for frying
- Preheat the oven to bake at 350 degrees.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the salmon, egg yolks, salt, pepper, and paprika.
- In a mini chop food processor, mince the garlic and onion.
- Pour the garlic and onion into the salmon mixture, and stir to combine all ingredients.
- Using your hands, form the salmon mixture into 2 ounce patties, and place each cake on the parchment lined baking sheet.
- Bake salmon cakes for 15 minutes.
- Remove the cakes from the oven, and heat the duck fat in a cast iron skillet over high heat.
- Fry the cakes for about a minute on either side in the duck fat, or until they are golden brown and crispy on the outside.
- Serve with a squeeze of lemon.
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