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Home » Salmon Cakes with Hearts of Palm {GF, DF}

Salmon Cakes with Hearts of Palm {GF, DF}

Last Updated on April 12, 2019 By Vicky 50 Comments

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canned salmon cakes pin

Super soft and delicious 30 minute seven ingredient canned salmon cakes with hearts of palm and chickpeas. A perfect gluten free and dairy free lunch or dinner. Serve with a home made Cilantro Lime Aioli for the ultimate flavor explosion. This is one of the most surprisingly good canned hearts of palm recipes. 

Canned salmon cakes with hearts of palm and chickpeas

Remember how I mentioned that you can always find a jar or can of hearts of palm in the Costa Rican grocery stores? Well expect to be seeing a whole lot of canned hearts of palm recipes. First I started with a tomato hearts of palm avocado salad. Then I moved onto hearts of palm and quinoa stuffed avocado boats.

And now I’m on to canned salmon cakes for this one of many more to come canned hearts of palm recipes.

I love making all sorts of patties, from my all time favorite vegan veggie burgers to crab cakes.

This is a fusion, a mix of both worlds.

I wanted a bit of seafood, and a bit of hearty flavors. Canned salmon meets chickpeas and hearts of palm.

The salmon provides that flaky and delicate fish quality. The chickpeas create a hearty firm texture for these patties. And the hearts of palm are a perfect imitation crab meat.

Yep I said – hearts of palm = jumbo lump crab meat in this recipe.

Have you seen the price on a pound of jump lump crab meat? It’s almost astronomical.

Canned salmon cakes with hearts of palm and chickpeas served with chopped cilantro

 

And why spend all that money, when you can create a similar texture with chopped hearts of palm?

I swear the chopped hearts of palm when mixed with the salmon and other ingredients give off a crab taste and texture. Don’t mince the hearts of palm up, just keep them a bit chopped. Instead of making the full mixture completely smooth, I wanted a bit more texture in each bite, so that you could really distinguish each ingredient from the others.

Overhead shot of canned salmon cakes

These 30 minute gluten free canned salmon cakes with hearts of palm literally come together in minutes. You only need seven ingredients – canned salmon, chickpeas, hearts of palm, lime, old bay and gluten free flour or breadcrumbs.

I mixed everything together and added flour, but imagine gluten free panko breadcrumbs would add a nice light airy crunch to these as well.

This is a perfect 30 minute weeknight dinner meal that is low fuss, one bowl and cooks in minutes. Definitely one of the canned hearts of palm recipes you’ll be coming back to over and over again.

While the canned salmon cakes are sizzling up and browning, quickly whip together the aioli, made with mayo, lime, cilantro and olive oil.

These canned salmon cakes are light and hearty with a creamy citrusy zesty sauce.

Canned salmon cakes topped with aioli

 

4 from 8 votes
canned salmon cakes recipe
Print
Canned Salmon Cakes with Hearts of Palm
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Super soft and delicious 30 minute canned salmon cakes with hearts of palm and chickpeas. A perfect gluten free and dairy free lunch. Serve with a home made Cilantro Lime Aioli

Course: Appetizer, Dinner, Lunch
Cuisine: American, dairy-free, gluten free, Healthy
Servings: 2
Calories: 908 kcal
Author: Vicky Berman
Ingredients
  • 1 6 ounce can salmon in water
  • 1 15 ounce can hearts of palm drained and chopped
  • 1 cup chickpeas
  • 1 egg
  • 1 teaspoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon old bay seasoning
  • 1/4 cup gluten free flour or gluten free panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • For the aioli:
  • 1 lime zested
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoon extra virgin olive oil
  • handful cilantro diced
Instructions
  1. In a large bowl combine crush chickpeas with a fork. Add salmon, hearts of palm, egg, 1 teaspoon lime juice, salt, old bay and flour. Mix until smooth.
  2. In a small bowl combine the aioli ingredients, lime zest, tablespoon lime juice, cilantro, mayo and 2 tablespoon olive oil. Mix until smooth.
  3. Form 6-8 round and flat patties out of the mix.
  4. Heat 1 tablespoon olive oil over medium heat. Once hot and sizzling add patties, making sure not to overcrowd the pan.
  5. Pan fry for a few minutes per side until browned. Repeat with remaining patties.
  6. Serve with a dollop of the aioli.
Nutrition Facts
Canned Salmon Cakes with Hearts of Palm
Amount Per Serving
Calories 908 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 6g38%
Cholesterol 170mg57%
Sodium 1699mg74%
Potassium 4729mg135%
Carbohydrates 96g32%
Fiber 12g50%
Sugar 44g49%
Protein 41g82%
Vitamin A 340IU7%
Vitamin C 31.9mg39%
Calcium 395mg40%
Iron 8.3mg46%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Linda Roisum says

    October 31, 2015 at 8:13 pm

    I love hearts of palm, but seem to mostly eat them in salads. I love the idea of them in salmon cakes. Will be trying these. Thank you.

    Reply
    • Vicky says

      October 31, 2015 at 9:11 pm

      There is so much you can do with hearts of palm! Glad to have inspired you to make this recipe : ))

      Reply
  2. Sherri @ Watch Learn Eat says

    October 31, 2015 at 8:23 pm

    These look amazing!! I can’t wait to try them! And the Aioli sounds so delicious too!

    Reply
    • Vicky says

      October 31, 2015 at 9:11 pm

      Thanks so much! The aioli is sharp and a refreshing contrast to the hearty salmon cakes : )

      Reply
  3. Jill says

    November 1, 2015 at 12:43 pm

    Amazing. I’ve been wanting some salmon cakes. These look really fun!

    Reply
    • Vicky says

      November 1, 2015 at 7:49 pm

      Thanks! Super simple to make but so good : ))

      Reply
  4. Sarah Grace says

    November 1, 2015 at 4:30 pm

    wow these look delicious!! Love hearts of palm and salmon, so these sound right up my alley. Thanks for connecting through FB!

    Best,
    Sarah Grace

    Reply
    • Vicky says

      November 1, 2015 at 7:49 pm

      If you love hearts of palm and salmon these are definitely made for you : )

      Reply
  5. Remya @ Forks N Knives says

    November 1, 2015 at 9:18 pm

    You have a lovely blog with very clean and excellent pictures Vicky!! Salmon Cakes look amazing, can’t wait to try them.

    Reply
    • Vicky says

      November 2, 2015 at 9:43 pm

      Thanks so much Remya!

      Reply
  6. Cristie | Little Big H says

    November 1, 2015 at 10:31 pm

    I love salmon cakes so much and I’m really loving your version. I love that they have chickpeas and lime – yum! Can’t wait to try them out…

    Reply
    • Vicky says

      November 2, 2015 at 9:43 pm

      Thanks! Enjoy : ))

      Reply
  7. Teresa says

    November 2, 2015 at 4:50 am

    I’d like to try them but can I substitute hearts of palm for something else? it’s not available where I live…

    Reply
    • Vicky says

      November 2, 2015 at 9:44 pm

      If you want to use jumbo lump crab meat for the ultimate seafood cake that would be delicious I am sure! Or you could try using artichoke hearts instead!

      Reply
  8. Mark says

    November 2, 2015 at 7:10 am

    I love salmon cakes but I have never made them with heart of palm (another favorite). Nice idea and good photos.

    Reply
    • Vicky says

      November 2, 2015 at 9:45 pm

      Thanks! It’s definitely a great combo!

      Reply
  9. Razena | Tantalisemytastebuds.com says

    November 2, 2015 at 11:05 am

    5 stars
    When I read the ingredients I was reminded of my late mother. Sometimes when my father wanted fish cakes but there was no suitable fresh fish available, she would use tinned salmon. Your salmon cakes look amazing! Thanks for sharing this.

    Reply
    • Vicky says

      November 2, 2015 at 9:46 pm

      So glad to have brought up family memories for you : )) Even with canned salmon these are still delicious!

      Reply
  10. Helen @ Fuss Free Flavours says

    November 2, 2015 at 7:24 pm

    5 stars
    this is a great use of the Hearts of Palm – I am sure that I have had a can in the cupboard for forever!

    Reply
    • Vicky says

      November 2, 2015 at 9:50 pm

      Then you’ve got to dig it out and make these asap!

      Reply
  11. Anne Murphy says

    November 3, 2015 at 6:08 pm

    Fascinating combination! It sounds delicious.

    Reply
    • Vicky says

      November 5, 2015 at 12:09 am

      Thanks Anne!

      Reply
  12. Christina @ Christina's Cucina says

    November 4, 2015 at 1:26 am

    What a great idea to add chickpeas to the fishcakes! Love this, and they look so good!

    Reply
    • Vicky says

      November 5, 2015 at 12:10 am

      The chickpeas really make this a hearty filling meal : )

      Reply
  13. Brian Jones says

    November 4, 2015 at 4:27 am

    5 stars
    I’ve never cooked with heart of palm before but these Salmon cakes look and sound delicious!

    Reply
    • Vicky says

      November 5, 2015 at 12:10 am

      You’ve got to try it It;s so good – I love hearts of palm : ))

      Reply
  14. Shiho says

    November 4, 2015 at 7:17 am

    Look so delicious! I would love to try the recipe. It will be great lunch. Can you freeze them?

    Reply
    • Vicky says

      November 5, 2015 at 12:11 am

      Thanks! Yes I think these would definitely freeze well!

      Reply
  15. Annie @ Annie's Noms says

    November 5, 2015 at 11:23 am

    These look delicious! Love all the spices 🙂

    Reply
    • Vicky says

      November 8, 2015 at 6:29 pm

      Thanks!

      Reply
  16. Laura @ Family Spice says

    November 5, 2015 at 11:50 am

    So, confession time: My family eats heart of palm straight out of the jar. I never thought of cooking with them – I never have the chance to! These salmon cakes look amazing!

    Reply
    • Vicky says

      November 8, 2015 at 6:30 pm

      Hahaaa yess I totally eat them straight from the jar too! So good that way and so good cooked with other food too : ))

      Reply
  17. Paige @ Where Latin Meets Lagniappe says

    November 5, 2015 at 3:07 pm

    5 stars
    I LOVE heart of palm, and I never would have thought to pair them salmon in a salmon cake! I can totally see how they would give off a lump crab type texture! I can’t wait to try this – BRILLIANT!

    Reply
    • Vicky says

      November 8, 2015 at 6:30 pm

      Thanks Paige! Yes it’s an odd idea but it really does resemble that lumpy crab mix when mixed in with other ingredients like salmon and chickpeas : ))

      Reply
  18. Marjory @ Dinner-Mom says

    November 6, 2015 at 3:13 pm

    I’m so excited about this recipe! Such a creative idea to include hearts of palm! I always have a can in the pantry!

    Reply
    • Vicky says

      November 8, 2015 at 6:37 pm

      Thanks! You’ve got to try this if you’ve already got hearts of palm in the pantry : ) Such a great use of it!

      Reply
  19. Kimberly @ The Daring Gourmet says

    November 6, 2015 at 11:10 pm

    My husband adores salmon cakes and these look fabulous! Love the addition of the hearts of palm, they’re so yummy, I haven’t had them in simply ages and almost forgot about them!

    Reply
    • Vicky says

      November 8, 2015 at 6:38 pm

      They’re so delicious – I’m currently obsessed with hearts of palm! If your husband loves salmon cakes highly recommend adding hearts of palm to the next batch : )

      Reply
  20. cristina says

    November 7, 2015 at 1:07 pm

    Love that Cilantro Lime Aioli for these salmon cakes. Beautiful dish for entertaining too!

    Reply
    • Vicky says

      November 8, 2015 at 6:41 pm

      Thanks! I love a good home made aioli and this one is light and refreshing : )

      Reply
  21. Cynthia | What A Girl Eats says

    November 8, 2015 at 11:01 am

    This sounds delicious! I love hearts of palm. You can get them at trader joe’s too. I like how you’ve used the, to give the texture of crab!

    Reply
    • Vicky says

      November 8, 2015 at 6:44 pm

      Thanks! Hearts of palm are seriously my new favorite ingredient – I’m adding them to everything!

      Reply
  22. Ginny McMeans says

    November 8, 2015 at 5:40 pm

    I love hearts of palm and this was such a good idea!

    Reply
    • Vicky says

      November 8, 2015 at 6:44 pm

      Thanks so much! They’re the best : )

      Reply
  23. Vicky & Ruth- May I Have That Recipe says

    November 10, 2015 at 3:27 pm

    Wow! These look delicious! I have never thought of putting heart of palm in a salmon burger but its brilliant! Thank you so much for sharing this recipe…i am looking forward to trying it!

    Reply
    • Vicky says

      November 12, 2015 at 10:12 am

      Thanks! They’re so good in salmon burgers – you’ve got to try these!

      Reply
  24. Ashley @ Fit Mitten Kitchen says

    November 14, 2015 at 7:09 pm

    Wow this sounds SO great. I actually JUST bought a can of salmon too, so I am totally trying this. Thanks for sharing! PINNED.

    Reply
    • Vicky says

      November 16, 2015 at 3:12 pm

      Perfect timing then to make this recipe : ) Thanks for sharing!

      Reply
  25. Martha Angus says

    October 23, 2016 at 8:06 pm

    Just made these for dinner and they were amazing!!! The aioli was a fantastic addition as well. Mine were a bit crumbly once cooked though. Any suggestions – an extra egg, cooking lower and slower? Curious as I definitely want to make these again!!

    Reply
    • Vicky says

      November 1, 2016 at 9:28 am

      So glad you enjoyed these! The aioli might just be my favorite part! Adding an extra egg could definitely help or a bit of breadcrumbs, flour, etc. Making sure the salmon and hearts of palm are thoroughly drained too. I’ve also found freezing the formed cakes for 10-30 minutes can help them stay together during cooking too.

      Reply

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About Avocado Pesto

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