Easy Tuna or Salmon Cakes

Easiest paleo salmon or tuna cakes ever


My family loves these easy tuna or salmon cakes!  I think this would be a great recipe to try for kids that might not be into seafood.  They get a crispy outside from frying them in the coconut oil that gives them a great flavor and texture!

These are a great and easy go-to lunch if you don’t really have much in your fridge. I always keep extra cans of tuna and wild salmon in my pantry so I always have something on hand if things in my refrigerator are getting low.

Using a cast iron pan works best for this as will help it not stick to the pan.


Prep time: 5 minutes

Cook time: 6 minutes



  • 2 6 0z. cans of tuna or wild salmon
  • 1 egg
  • 3 tbsps. coconut oil
  • Your choice of seasonings (I like to use garlic powder, turmeric, dried dill or parsley, and sometimes throw in some chipotle or paprika.  Whatever you have on hand!)
  • 1/2 tsp. salt



  1. Drain canned choice of fish and empty into medium size bowl.
  2. Add egg, and spices
  3. Form into patties, makes about 8 – 10.
  4. Heat pan on med-high to high heat.  Melt coconut oil in the pan and make sure it gets very hot before adding the fishcakes  (try no to let it smoke though).
  5. Carefully add cakes to the oil and let cook for 2-3 minutes, until browned and slightly crispy on bottom.
  6. Turn over and cook another 2-3 minutes


You can serve with a lemon and herbs on top if you would like, but we usually don’t get that fancy and just eat them right up with our hands!

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