12-14 oz of canned salmon (remove any bones)
1/4 cup almond meal
1 tsp garlic salt
1/2 tsp cayenne pepper
2 tbs butter for the pan
Butter a large skillet. The more room the better for making the salmon cakes. In a mixing bowl stir all the ingredients together (minus the butter of course) until well combined. Using a spoon drop a ball of the salmon mix into the skillet. Use the spoon to flatten and shape into round cakes. Cook for 3-5 minutes on one side at medium heat until its easy to slide a spatula under the cake (you'll have to loosen it from the pan a bit). Flip to the other side and cook another 3 minutes. The salmon cake should be a golden color. Put on a plate in the microwave or oven to keep warm until all the cakes are cooked. We served ours up with a side of broccoli slaw, garlic butter mushrooms and tomatoes. We also made paleo mayo to drizzle on top.