Grainless Salmon Patties


By Jenn Bruer

2 cans strained sockeye salmon (do not remove bones)
2 eggs
1 onion diced very small
3 stalks celery
1/4 tsp of salt & pepper
1/2 cup almond flour
1/2 tsp of onion powder
2 tsp dried chives


  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
  2. Put all ingredients in a mixer or food processor and mix well so the bones are crushed (this is excellent for calcium)
  3. Butter your frying pan on medium heat
  4. Fry in the butter a heaping teaspoon of batter and press with a fork (I use a measuring spoon so they are all similar size)
  5. Cook like a pancake and flip so both sides are slightly crispy
  6. Transfer to a baking sheet, sprinkle with salt and bake for 20 mins

Coconut Crusted Salmon


By Jenn Bruer

1 cup shredded (medium or fine) unsweetened coconut flakes
1 tbsp coconut sugar
1/2 tsp garlic powder
1/2 tsp chilli powder
Salt and pepper to taste
Salmon fillets (the crust is good for about 4 fillets so adjust accordingly)
1 tbsp coconut oil or ghee

Optional: cranberry sauce


  1. Preheat oven to 375
  2. Grease a parchment lined baking pan with coconut oil or ghee
  3. Place the first 4 ingredients in a shallow dish and stir it up evenly
  4. Dip salmon fillets in the mixture to coat evenly all sides
  5. Place on the pan and cook in hot oven for 15 minutes or until salmon is fully cooked
  6. Serve over a bed of vegetables and topped with fresh cranberry sauce