These Paleo Whole30 Salmon Cake Waffles are healthy, delicious, and so quick! Gluten free, dairy free, low fodmap, and low carb.
Once I made my Paleo Crab Cake Waffles, I knew I would be making other varieties and these did not disappoint! The fresh dill and lemon juice pair perfectly with the salmon. They are light and packed with flavor.
I will admit that canned salmon does not sound the most appetizing, but what starts as something ordinary turns into a flavorful, very appetizing meal! You definitely want to use high quality canned salmon- I use Wild Planet and the taste and texture is great.
These waffles come together quickly and are ready in just minutes. Everything is mixed together in a bowl, then they are pattied out and ready to cook. And that only takes a few minutes! The waffle maker cooks them perfectly every time and no worrying about flipping. I have already used my waffle maker more for savory waffles than sweet.
My husband thought they they could use a little sauce, so I added some chopped dill to mayo and called it good. They don’t NEED it though. A fresh squeeze of lemon juice on top also works great.
These are low-fodmap which means no onion or garlic is used, but they are still flavorful from the green onion (green parts only) and garlic oil, and of course the fresh dill and lemon juice. If you don’t need them to be low fodmap then you can use some garlic powder in place of the oil.
You will love these Salmon Cakes because they are so quick and easy and make a great healthy meal. Crispy on the outside and perfectly tender on the inside.
HERE is the waffle maker I have and love. Very affordable and works great.
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Paleo Whole30 Salmon Cake Waffles
Ingredients
- 2 6oz cans salmon drained
- 2 large eggs
- 2 tablespoons packed chopped fresh dill
- 2 tablespoons chopped green onion
- 1 teaspoon garlic oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon mayo
- 1/2 teaspoon salt
- 1/2 cup almond flour
Instructions
- In a large bowl, combine salmon, eggs, dill, green onion, garlic oil, lemon juice, mayo, salt, and almond flour. Mix well until everything is evenly combined.
- Heat your waffle maker up. Mine has a little light that goes off when it’s preheated. Read the instruction manual for yours to know when it’s ready.
- Form 4-5 equal patties- this depends on the size of your waffle maker. I didn’t want to overfill mine.
- Place 2 patties (or how ever many fit on your waffle maker) on the waffle maker and close. Cook for 3 minutes or until golden brown on the outside. Carefully remove them and transfer to a plate. Repeat with the remaining 3.
- Serve with extra lemon slices and more mayo if desired
Notes:
Nutrition Information
Genia says
Excited to try! I love the idea of savory waffles.
Do you think coconut flour would work well as a substitute?
Jessica DeMay says
Thanks, Genia! I think so, but use only 2-3 tablespoons. Hope you love them!
Alison Rhone says
Could I bake them in the oven? If so, what temperature, and for how long? Thanks!
Dominique Jermyn says
Monash is showing 1/2c Almond Flour is high FODMAP, I know with this I’ll probably be having less, but if I don’t want to risk it, do you think Cassava Flour will work instead? Also any sides recommended to go with this? 🙂
Jessica DeMay says
Hi Dominique- Yes, 5 waffles would be a big meal which is why I consider it “safe”. You can definitely try cassava flour, I think that would work great. As for a side, this time of year I would say roasted veggies, green beans, carrots, whatever you like. In the warmer months a salad or fresh veggies cut. Hope you love these!
Tara says
I love idea about using waffle iron as made crispy. I use carvasa flour . It taste kinda plan and something missing ;( I use lemon dill sauce with it 😉