Keto Salmon Cakes are a flavorful and nutritious option for seafood lovers on a low-carb or ketogenic diet. These salmon cakes are made with fresh salmon, herbs, and spices, and are bound together with keto-friendly ingredients. With their crispy exterior and tender, flaky interior, Keto Salmon Cakes are a delightful way to enjoy the health benefits of salmon while maintaining your dietary goals.
This recipe for Keto Salmon Cakes combines the omega-3-rich goodness of salmon with a blend of herbs and spices, resulting in a tasty and satisfying dish. Imagine succulent pieces of salmon mixed with eggs, almond flour, and flavorful seasonings, pan-fried to perfection. These salmon cakes offer a delicious and convenient way to incorporate nutrient-dense fish into your keto lifestyle.
- Mixing bowl
- Fork for flaking the salmon
- Knife for chopping
- Cutting board
- Skillet or frying pan
- Spatula
- Measuring cup and tablespoon
- Calories: Approximately 200-250 calories per serving
- Total Fat: Around 15-20 grams
- Protein: Approximately 20-25 grams
- Carbohydrates: Roughly 2-4 grams
- Fiber: Approximately 1-2 grams
- Serve the Keto Salmon Cakes with a side of fresh mixed greens or a crisp salad for a light and refreshing meal.
- Top them with a dollop of homemade keto-friendly tartar sauce or a squeeze of lemon juice for added zing.
- Enjoy them as a filling in lettuce wraps or low-carb buns, accompanied by sliced tomatoes and avocado.
- Include them as part of a brunch spread, alongside poached eggs and sautéed vegetables.
1. Use fresh or frozen salmon fillets, cooked and cooled, for the best texture and flavor in the salmon cakes.
2. Be sure to remove any bones and skin from the salmon before flaking it into the mixture.
3. Experiment with different herbs and spices, such as dill, parsley, paprika, or Old Bay seasoning, to customize the flavor profile.
4. If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the salmon mixture.
1. Add a handful of finely chopped vegetables, such as bell peppers, onions, or celery, to the salmon mixture for added crunch and flavor.
2. Make it dairy-free by omitting the cheese and using coconut flour or crushed pork rinds as a binder instead of almond flour.
3. Create a zesty twist by incorporating some lemon zest or a squeeze of lime juice into the salmon mixture.
4. For a Mediterranean-inspired variation, add chopped Kalamata olives, feta cheese, and a sprinkle of dried oregano to the salmon cakes.
2 cans of wild-caught salmon, drained and flaked
1/2 cup almond flour
1/4 cup chopped fresh parsley
1/4 cup chopped onion
2 cloves garlic, minced
2 large eggs
2 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
2 tbsp coconut oil
In a large mixing bowl, combine the salmon, almond flour, parsley, onion, and garlic.
In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, salt, and black pepper.
Pour the egg mixture over the salmon mixture and stir well to combine.
Use your hands to form the mixture into small patties.
Heat the coconut oil in a large skillet over medium heat.
Add the salmon cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked salmon cakes to a plate and serve hot.
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