Postpartum Recipe | Wild Alaskan Salmon Cakes

N O U R I S H • Get your boost of DHA, choline, and iodine right here. Salmon cakes are easy to eat with one hand, perfect for those early days with a newborn.

  • 900g wild Alaskan salmon (sockeye “red” salmon or coho “silver” salmon, cooked)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • juice from ½ lemon
  • 1 large russet potato, peeled, and chopped
  • 1 bell pepper, minced (red, orange or yellow for the best color)
  • 3 green onions, minced (green and white parts)
  • 3-4 slices thick-cut bacon, cooked, chopped
  • 2 eggs (ideally from pasture-raised
  • hens) coconut oil for cooking

1. In a small pot of salted, boiling water, cook potato until easily pierced with a fork. Drain water. Mash until smooth. Let cool.

2. Once potatoes are cooled, place all ingredients in a large bowl. (Double check that any bones have been removed from salmon.)

3. With very clean hands, thoroughly combine all ingredients. Form into patties and set aside (place in refrigerator unless cooking right away).
4. Heat 2-3 Tbsp coconut oil in a cast iron skillet over medium-high heat.

5. Fry the cakes for 1-2 minutes per side until golden brown. You may need to add additional coconut oil with each batch.

6. Serve with coleslaw, salad, or vegetables, and homemade tartar sauce.

Even if you don’t have the luxury of living in Alaska or have access to quality fresh or frozen salmon, you can easily substitute canned wild Alaskan salmon - or any other type of fish - in this recipe. Halibut and cod work extremely well in this recipe.

ANOTHER NOTE: This is a great way to use up leftover salmon or other fish.


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