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Salmon Cakes with Horseradish Cream – Primal Provisions Pick of the Week

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Here’s our pick from a recent issue of our Primal Provisions recipe collection that we’d like to share with you.

Click below to download a printable copy of this recipe: 

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Salmon Ingredients:

  • 1.75-2 lb side of salmon
  • 1/4 c. olive oil
  • Kosher salt and pepper to taste

Cake ingredients:

  • 4 oz. cream cheese, room temperature
  • 2 eggs
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1/2 red onion, chopped
  • 1/4 tsp salt
  • 3 tbsp capers, drained
  • 6 tbsp butter

Horseradish cream:

  • 1 c. sour cream
  • 1/2 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 c. freshly grated (and peeled) horseradish


  1. Preheat oven to 375’.
  2. Lay salmon on a baking sheet, skin side down, and use a pastry brush to coat with 1/4 c. olive oil.
  3. Sprinkle with kosher salt and pepper to taste.
  4. Roast for about 20 minutes, or until just cooked (note: this will vary according to the thickness of your fish).
  5. Remove from the oven and cool.
  6. Once cooled, flake the salmon, discarding the skin.
  7. In a food processor or blender, combine the 4 oz. cream cheese, 2 eggs, zest of 1 lemon, 1 tbsp lemon juice, 1 tbsp dill, 1/2 red onion, 1/4 tsp salt and blend well.
  8. Pour cream cheese mixture into a bowl and add flaked salmon and 3 tbsp drained capers. Mix to combine.
  9. Form into 3” round cakes.
  10. Heat 3 tbsp butter over medium-high heat and add salmon cakes in batches to cook.
  11. Brown on both sides, adding more butter to the pan as needed.
  12. While the cakes are cooking, prepare the horseradish cream: Stir together 1 c. sour cream, 1/2 tsp lemon juice, 1/2 tsp salt, and 1/4 c. horseradish.
  13. Serve cakes with 1 tbsp horseradish and arugula with oil and vinegar.

Servings: About 12 cakes and salad for 4

Carbs: 4g per cake with 1 tbsp horseradish cream, Salad adds 2g per serving


Click below to download a printable copy of this recipe: 

Click Here to Download the Recipe