Festive Mini Salmon Cake Appetizers (Paleo, SIBO Friendly)

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During the holidays we all need our menus to look impressive without too much effort. These festive mini salmon cakes are all dressed up and pack a tasty bite. As a holiday bonus, all the sections of this recipe can be made a day in advance and ready for assembly at the time of your holiday gathering.


Salmon Cakes

1 6 oz Can of wild Atlantic salmon
1/4 C finely diced red bell pepper
2 Tbsp chopped cilantro
1/4 tsp herbs de Provence
1/2 tsp Curry Powder
1/4 tsp Garam Masala
1/4 tsp black pepper
1/4 tsp Himalayan salt or to taste
1 egg
Coconut flour for dusting
Avocado or grape seed oil for frying

Mango Salsa

1/2 fresh mango finely diced (can use 1/2 cup frozen diced)
1 Tbsp Cilantro finely chopped
1/8 tsp Himalayan Salt

Dijon Mayo

1/4 C Mayonnaise (we like Primal Kitchen )
1 Tbsp Dijon Mustard

Cilantro Vinaigrette

1  bunch of fresh cilantro
1/2 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Himalayan salt
1/2 teaspoon red pepper flakes (optional)
1/4 cup water, if needed

Additional Items For Assembly

Red Cabbage leaves cut into 2 inch squares
Sprouted green mix (we used kale and broccoli sprouts)


Salmon Cakes

  1. Combine all ingredients except coconut flour in a bowl.
  2. Heat a cast iron skillet to medium add just enough oil to cover the bottom of the pan.
  3. Using a heaping tablespoon of the salmon mixture, shape into mini sized patties.
  4. Dust with coconut flour and place in pan.
  5. Turn patties once lightly browned (about 1 minute)
  6. Remove from pan once other side has browned and drain on paper towels

Mango Salsa

  1. Combine all ingredients
  2. Set aside until time for assembly

Dijon Mayo

  1. Combine all ingredients
  2. Set aside until time for assembly

Cilantro Vinaigrette

  1. Blend everything up for about a minute until smooth. Add the water if you need volume for the blender to run smoothly. Season to taste!


  1. Place a red cabbage square on platter
  2. Spread 1/2 tsp of mayo
  3. Top with a salmon cake
  4. Place 1 tsp of salsa over salmon cake
  5. Add a few sprouts and drizzle with the cilantro vinaigrette

salmon cakes


  • If making in advance keep all items separate and assemble no more than¬† 30 mins prior to serving. Reheat salmon cakes on a sheet pan in an oven set at 350 until warm throughout. Do not over heat as they will become dry.
  • You will have leftover cilantro vinaigrette…use it on everything, its delicious!

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