Low Carb Savory Salmon Cakes
Elevate your dinner game with these Low Carb Savory Salmon Cakes, a delicious, protein-packed twist on a classic favorite! Made with fresh, flaked salmon fillets, almond flour, and a medley of fragrant herbs like parsley and chives, these golden, pan-seared cakes are perfectly crispy on the outside and tender on the inside. A touch of Dijon mustard and a squeeze of fresh lemon juice bring zesty brightness, while using almond flour keeps them keto-friendly and gluten-free. Quick to prepare in just 35 minutes, these salmon cakes make a versatile dish that’s perfect for weeknight dinners or meal prep. Serve them with a crisp side salad or steamed vegetables for a wholesome, low-carb meal bursting with flavor.
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Ingredients
- 500 grams salmon fillets, skinless
- 60 grams almond flour
- 1 large egg
- 30 grams mayonnaise
- 15 grams dijon mustard
- 10 grams chives, finely chopped
- 10 grams parsley, finely chopped
- 2 grams garlic powder
- 2 grams salt
- 1 gram black pepper
- 1 small lemon, juiced
- 30 milliliters olive oil
Directions
Step 1
Begin by cooking the salmon. Preheat oven to 180°C (350°F), place salmon fillets on a baking sheet lined with parchment paper, season lightly with salt and pepper, and bake for 10-12 minutes until cooked through.
Step 2
Once cooked, let the salmon cool slightly before flaking it into a large mixing bowl. Ensure to remove any bones you may find.
Step 3
Add the almond flour, egg, mayonnaise, dijon mustard, chives, parsley, garlic powder, salt, black pepper, and lemon juice to the bowl with flaked salmon.
Step 4
Gently mix the ingredients together, taking care not to overwork the mixture. The goal is to keep some texture in the salmon while combining everything.
Step 5
Divide the mixture into 8 equal portions and form each portion into a tight patty with hands.
Step 6
Heat olive oil in a large non-stick skillet over medium heat until shimmering. Carefully add the salmon cakes to the pan, working in batches if necessary to avoid overcrowding.
Step 7
Cook the salmon cakes for about 3-4 minutes on each side or until golden brown and crispy on the outside.
Step 8
Once cooked, transfer the salmon cakes to a plate lined with paper towels to drain any excess oil.
Step 9
Serve the salmon cakes warm with a squeeze of lemon, and enjoy with a side salad or steamed vegetables.
Nutrition Facts
| Serving size | (762.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1879.9 |
| Total Fat 130.1g | 0% |
| Saturated Fat 18.7g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 554.1mg | 0% |
| Sodium 1599.3mg | 0% |
| Total Carbohydrate 26.3g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 3.9g | |
| Protein 147.4g | 0% |
| Vitamin D 1904.4IU | 0% |
| Calcium 275.2mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 2796.4mg | 0% |
Source of Calories