Protein-Packed Coconut-Lime Fish Cakes

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy, flavorful fish cakes using pescatarian-friendly ingredients to support energy levels during reintroduction phases. This Pacific-inspired seafood recipe (pescatarian), ready in about 23 minutes, layers wild-caught salmon, coconut flour, fresh lime zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 8 min Serves 2 Pacific cuisine 350 cal/serving

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Ingredients

12 oz, cooked and flaked wild-caught salmon
1/4 cup coconut flour
2 tbsp fresh lime zest
2 tbsp, chopped fresh dill
2 tbsp avocado oil
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: In a bowl, combine flaked salmon, coconut flour, lime zest, dill, sea salt, and black pepper. Mix until evenly distributed, then form into 4 equal patties (about 3 oz each).
Step 2: Heat avocado oil in a skillet over medium heat until shimmering. Carefully place patties in the skillet and cook for 4 minutes without moving.
Step 3: Flip patties and cook for another 4-5 minutes until golden brown and crispy on both sides, pressing gently with a spatula when flipping to ensure even browning.