The Most Practical, Quick & Easy, Healthy, Dry Meal To Bring On Plane: Salmon Cakes


Image Credit & Recipe Source: Mark Sisson & Diane Sanfilippo

Are you are looking for a quick & easy, healthy, dry food prep before boarding? Diane Sanfilippo, author of Practical Paleo and the wildly popular blog,, are going to show you how to make this happened! She is presenting you a quick and easy way to make a super yummy, healthy fast food that you could bring on plane to indulge in during your meal break, and it can be made mostly from the ingredients you tend to have on-hand in your kitchen! Let’s dive in.

Quick & Easy Salmon Cakes

Serving: 4 patties (2 servings)

Total Time: 20 minutes


  • 2 6-ounce cans of wild salmon, drained
  • 2 pasture-raised free-range eggs, beaten
  • 3 tablespoons minced shallots
  • 1-2 cloves garlic, minced or grated
  • 2 tablespoons green onions (scallions), minced
  • 1 teaspoon Savory Spice Blend (see recipe below)
  • 2 teaspoons gluten-free mustard (optional)
  • 1-2 teaspoons coconut flour (optional, may use 1 tablespoon almond flour or other nut/seed flour if you prefer)
  • 1/4 cup coconut oil, ghee, or butter

Savory Spice Blend:

Yield: 5 1/2 tablespoons

  • 1/2 tablespoon rosemary
  • 1/2 tablespoon sage
  • 1 tablespoon coarse sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1 teaspoon black pepper


  1. Combine the salmon, eggs, shallots, garlic, green onions, Savory Spice Blend, and mustard (optional) in a small mixing bowl. If the consistency is runny, sift the coconut flour over the mixture, and combine well.
  2. In a large pan over medium heat, melt enough coconut oil to create a layer about 1/4-inch thick. Form the salmon mixture into 4 equally sized patties, and place them in the pan, all at once or two at a time. Allow the patties to brown on one side before flipping and cook all the way through.
  3. Serve warm or cold as leftovers.
  4. Enjoy!

Dipping Sauce:

  • 1/4 cup Primal Kitchen Mayonnaise
  • 2 tablespoons chopped dill pickles
  • a few pinches of chopped fresh dill (or use dried dill)
  • freshly ground black pepper to taste

Excerpt from Mark Sisson’s guest blog post.



If you want more anti-inflammatory, sustainable energy-generating foods recipes like this one, or you want to get on track to a healthier eating lifestyle to take any confusion out of the equation, follow my blog!

Remember, Your Energy Matters! –KayChong

About: Kay Chong is currently an energy-based food, constant jet-lag recovering & healing food researcher,blogger, healthy eating lifestyle strategist, and a community pharmacist. Kay shares healthy, healing & recovering food recipes, energy boosting food recipes for flight attendants who travel frequently across different time zones and combating with constant jet lag health issues every day. Every recipes that Kay choose, she will make sure that all the ingredients in each and every recipes that are being shared here is the best, healthiest, toxin-free and contain the most healing energy in it. Why? Because Kay believes that the REAL FOOD INGREDIENTS are the most powerful DRUG that can CURE and PREVENT ANY CHRONIC DISEASES on earth!

You can also find Kay on her Twitter, G+, LinkedInFacebookPinterest, and Instagram.


Disclaimer: The techniques, strategies, and suggestions expressed here are intended to be used for educational purposes only.The author, Kay Chong is not rendering medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative that before beginning any nutrition program you receive full medical clearance from a licensed physician. Kay Chong claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material presented here.


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