These salmon cakes start with a can of salmon, which is drained and flaked, then mixed with an egg, almond flour and mayonnaise as the binder. Fresh parsley, dill, lemon juice and lemon zest give them a bright, herby taste. The mixture is shaped into 6 patties and pan-fried in olive oil, 4 to 5 minutes a side. The whole recipe takes 20 minutes and each cake has 2 grams of carbohydrates.
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Almond flour takes the place of breadcrumbs, which keeps them low-carb, and everything but the frying is done in one bowl.
What Goes into the Mix
- Wild-caught salmon (one 14.75-ounce can), drained and flaked: the base. Fresh salmon also works if you cook it first, then flake it.
- Egg (1 large) and almond flour (1/4 cup): the binder, which replaces breadcrumbs.
- Mayonnaise (2 tablespoons): keeps the cakes moist.
- Fresh parsley (2 tablespoons) and dill (1 tablespoon), chopped: the herb flavor. Dried herbs work in a pinch, but fresh gives a brighter taste.
- Lemon juice (1 tablespoon) and lemon zest (1 teaspoon): they bring brightness to the rich fish.
- Garlic powder (1 teaspoon), onion powder (1/2 teaspoon), salt and pepper: the seasoning.
- Olive oil (2 tablespoons): for frying.
Forming and Frying
Mix the salmon, egg, almond flour, mayonnaise, herbs, lemon juice, zest and seasonings in a bowl until combined. The mixture should be moist but firm enough to hold a patty. If it feels too wet, a little extra almond flour helps.
Divide it into 6 equal patties. Wetting your hands slightly keeps the mixture from sticking to them. Heat the oil in a skillet over medium heat until it shimmers. The pan needs to be hot enough, because if it is not, the cakes stick and do not develop a crisp, golden crust. Dropping in a little of the mixture is a quick check, since it should sizzle.
Cook for 4 to 5 minutes on each side, until golden brown and cooked through. Let them cool slightly before serving. A spatula is the best tool for flipping, so the cakes do not break apart.
Other Flavors
- Spicy: add red pepper flakes, starting with 1/2 teaspoon and adjusting to taste.
- Mediterranean: mix in chopped olives and crumbled feta.
- Asian-inspired: add grated ginger and a splash of sesame oil.
- Different herbs: basil, cilantro or chives can replace the parsley and dill.
What to Serve With Them
Avocado or a spoonful of sour cream next to the cakes adds creaminess. A side salad of mixed greens, cherry tomatoes and cucumber with an olive oil and vinegar dressing balances the richness. Steamed asparagus or broccoli with a squeeze of lemon and a little salt is another low-carb side, and sparkling water with lemon slices matches the lemon in the cakes.
Timing and Nutrition
Prep takes 10 minutes and cooking takes 10, which totals 20 minutes. The recipe makes 6 cakes, and each has approximately 180 calories, 10 grams of fat, 2 grams of carbohydrates, no fiber or sugar, and 20 grams of protein.
FAQ
Can I use fresh salmon instead of canned?
Yes. Cook it first, then flake it into the mixture. Canned salmon is the quicker choice.
How long do leftovers keep?
Up to three days in an airtight container in the refrigerator. Reheat in a skillet over medium heat until warmed through, which keeps the crisp texture better than the microwave.
Can I bake them instead of frying?
Yes. Put the patties on a parchment-lined baking sheet and bake at 375°F (190°C) for about 15 to 20 minutes, flipping halfway through, until golden brown. Baking uses less oil.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Lemon and Herbs Salmon Cakes: Delight in Easy Flavor!
Ingredients
Instructions
In a mixing bowl, combine the flaked salmon, egg, almond flour, mayonnaise, parsley, dill, lemon juice, lemon zest, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Form the mixture into 6 equal patties.
Heat olive oil in a skillet over medium heat.
Carefully place the salmon cakes in the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Remove from the skillet and let cool slightly before serving.
Notes
For added flavor, try substituting the fresh herbs with your favorite herbs like basil or cilantro.
Serve the salmon cakes with a side of avocado or a dollop of sour cream for extra creaminess.
Nutrition
| Serving Size | 1 cake |
|---|---|
| Calories | 180 calories |
| Sugar Content | 0g |
| Sodium Content | varies |
| Fat Content | 10g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 0g |
| Protein Content | 20g |
| Cholesterol Content | varies |