Cilantro and Scallion Salmon Cakes with Sriracha-Lime Mayo Sauce


This dish was super easy and delicious! It makes for a great quick lunch or dinner, and it is extremely tasty! You can add different herbs based on your liking. I love cilantro and fresh cilantro adds great flavor!


For the Salmon Cakes:

2 TBS OMghee for frying

1 can of Wild Planet Brand sustainably caught wild salmon

2 TBS chopped fresh cilantro

2-3 thinly sliced scallions

1 TBS coconut flour

1 egg

1 tsp sea salt

1/4 tsp white pepper






Combine all ingredients (except for the ghee) in a bowl and mash well with a fork.





Form into 4 burger-like patties. Melt the ghee over med heat and cook patties until crispy on each side (approx 5 min per side)








Sriracha-Lime Mayo Sauce:


I LOVE Nom Nom Paleo’s Homemade Mayonaisse. This recipe is easy to follow and yields great results for me! I used this for the base. I put about 3 TBS of this mayo in a bowl with a couple tsp of sriracha, juice from 1/2 a lime, 1 tsp sea salt, 1/4 tsp white pepper, and 2 TBS chopped cilantro.


*If you don’t want to use commercial sriracha, Nom Nom Paleo has a paleo sriracha recipe as well!




Mix all ingredients with a small whisk and serve with the salmon cakes! Amazing!





For the flower radishes:



Thinly slice a radish, cooked beets, or carrots (I used radishes) cut into shapes with small cookie cutters!












  1. Yum! I love salmon cakes but always forget about the scallions! I like to add roasted, mashed kabocha for a little sweet, creamy texture. So good! I’ve actually never had Siracha before but hear it’s all the rage!

  2. Haven’t had salmon cakes before (which is weird for how much I like fish) but that sauce looks amazing.

  3. Finally got around to making these and they were a HUGE hit! My 13 year old daughter ate 4 and called the sauce “awesome.”

    Thankfully, I had doubled the recipe. Next time I may have to triple.

    Thanks for giving me something to do with canned salmon!


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