Servings: 4
Prep Time: 20 min
Cook Time: 40 min


    • 12 oz. cooked salmon, flaked
    • 2 large russet or sweet potatoes
    • 3 green onions, minced (Use just the green parts for low-FODMAP)
    • 1 tbsp. fresh dill, minced
    • 1 tbsp. Dijon mustard
    • 1 tsp. lemon zest
    • 1 organic egg, beaten
    • Lemon wedges (optional)
    • 2 tbsp. coconut oil
    • Sea salt and freshly ground black pepper


  1. Place the potatoes into a medium saucepan and add cold water to cover by at least an inch.
  2. Bring the water to a boil over high heat. Reduce the heat, cover, and let simmer for 15 to 20 minutes.
  3. Drain the water and place the potatoes into a large bowl. Mash with a fork and let cool.
  4. Stir in the salmon, green onions, dill, mustard, lemon zest, egg, sea salt, and black pepper.
  5. Mix everything until well combined.
  6. Form the salmon mixture into equal-sized patties.
  7. Melt the coconut oil in a skillet over medium-high heat, and cook the patties for 4 to 5 minutes per side.
  8. Serve the salmon cakes with lemon wedges.

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