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Red Curry Salmon Cakes (Paleo, Keto, Whole30)

Course Appetizer
Cuisine Thai
Keyword dairy free, gluten free, keto, paleo, thai food, whole30
Prep Time 5 minutes
Cook Time 8 minutes



  1. Drain wild caught salmon and add to a bowl.

  2. Add in red curry paste, egg, fish sauce, sugar or apple sauce, kaffir lime leaves, cassava flour, and kosher salt.

  3. Mix until well combined.

  4. Preheat skillet over medium heat with enough avocado oil to cover the bottom of the skillet.

  5. Form salmon mixture into salmon cakes and add to the skillet. You can make them as little or as big as you want.

  6. Fry for 4 minutes, flip and fry for an additional 4 minutes or until a crust forms and salmon cakes are heated though. If your salmon cakes are browning too quickly, lower the heat down if necessary.

Recipe Notes

*Kaffir lime leaves can be tough so be sure to finely chop it.