Sometimes I get weird looks when I tell people that my daughter has been eating (and loving) salmon since about 7 months old. …Yes, it’s true.

Introducing new foods to kids while they’re young is key to helping them develop a diverse palate as they get older. And salmon was one of my top foods to introduce to my daughter once she started eating solids.

Salmon has a lot of health benefits and is a great source of omega-3 fatty acids, vitamin D, B vitamins, and antioxidants. 

And these Salmon Cakes are such as great way to get in all those nutrients! 

So if you (or your kids) aren’t a fan of salmon, try making these easy Salmon Cakes with Avocado Mayo Sauce – it’s a game changer!

Ingredients for Salmon Cakes:

• 2 – 6 oz. canned salmon (wild-caught)

• 2 eggs, beaten

• 1 Tbsp. minced garlic

• 1 tsp. mustard

• 1-2 tsp. coconut flour

• 2 Tbsp. butter, ghee, or coconut oil

Ingredients for Avocado Mayo Sauce:

• 1 avocado

• ½ cup unrefined mayo (such as Primal Kitchen or Sir Kensington)

• 1 tsp. garlic

• 1 tsp. dill

• Salt and pepper, to taste

Instructions:

1. To make the salmon cakes: Mix the salmon, eggs, garlic, mustard and coconut flour together in a medium size bowl.

2. Form into small patties (about 2-3 inches in diameter).

3. Melt butter/ghee or coconut oil in a skillet and cook each salmon patty until golden brown (about 3-4 minutes each side).

4. Meanwhile, make the avocado mayo sauce by mixing all the ingredients together in a small bowl.

5. Once salmon patties are cooked, top with avocado mayo sauce and serve immediately.

Did you try making these? Let me know what you think!