Habanero Salmon Cakes (Gf, Df)

A few months ago I discovered Yellowbird Sauces line of hot sauces and completely fell in love! I love adding spice to almost all of my foods and was excited to find a way to do so with a healthier sauce that reminded me of Sriracha. All of their flavors are amazing, but my two favorites are probably the Habanero and the Blue Agave Sriracha! They’re sweetened with a touch of cane sugar and do not have any weird fillers or ingredients. And you know I love when you are able to find products on Thrive Market! (Click here to see my full blog post of my Thrive Market recommendations, Yellowbird included!).

Although I have been pouring these sauces on a lot of my meals, I thought it would be fun to create a recipe with them. Salmon and tuna cakes are one of my favorite things to make in a pinch when I do not have any food prepped  and chances are I have a can of wild caught fish on hand. For this recipe, I used Natural Sea salmon. Their salmon is my favorite canned variety I have tried so far. It tastes so flaky and fresh! This is the perfect recipe to whip up for a quick and easy meal – I find that these can be incorporated into any meal of the day. For example, you can have them for breakfast with eggs on top. Hope you enjoy!

Habanero Salmon Cakes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course


  • 2 5oz cans Natural Sea wild salmon
  • 2/3 cup almond flour
  • 1 pasture raised egg
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp white pepper black works well too!
  • 1/2 tsp garlic powder
  • 1 tsp ground flax
  • 2 tbsp Yellowbird Habanero Hot Sauce you can use less or more depending on your spice preference
  • 1 tbsp avocado oil


  • Mix all ingredients in a large bowl and make sure that the salmon is broken up into the mixture. 
  • Roll the entire mix into cakes.
  • Cook each cake on a heated pan in avocado oil for around 5 minutes per side or until browned. 
  • Cook the cakes in batches until they are all complete. 

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