Low-Carb Salmon Cakes
These tasty low-carb salmon cakes are ready in about 30 minutes! With creamy Dijon sauce, this recipe is a perfect way to welcome the month of May.
Whether you’re following keto or some other low-carb diet, or just looking to eat some yummy salmon patties, this is the one! I love making these on the fly with the ingredients that I have available in my pantry.
During salmon season when you’re cooking off whole sides of salmon, these salmon patties are a great way to use up leftover salmon. This year, Alaska salmon season kicks off May 16 and runs through October.
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Low-Carb Salmon Cakes
2 large eggs
1/2 cup yellow onion, minced
21 ounces canned wild Alaskan Salmon (from 1 14.75-ounce can, and 1 7.5-ounce can), drained (or use leftover, fresh cooked salmon)
1/3 cup avocado oil mayonnaise
1/4 cup almond flour or meal
3 tablespoons fresh chopped parsley (or 2 teaspoons dried dill) — optional
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
For the Dijon sauce:
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
Pinch of dried dill
Beat eggs in medium mixing bowl. Add onion, salmon, mayonnaise, almond flour, parsley, lemon juice and pepper. Stir until combined while breaking up large chunks of salmon. You may refrigerate the salmon mixture until ready to cook or prepare immediately.
Preheat large skillet or sauté pan on medium-low heat and add 1 1/2 tablespoons oil to pan. Portion salmon into patties using a 1/4 cup dry measuring cup and carefully release patty into hot oil. Flatten slightly using the bottom of the measuring cup. Repeat this process with half of the mixture while allowing at least one inch of space between patties. Brown for 3 minutes on one side and gently turn to the other side with a small flexible spatula. Cook for 2 minutes. Remove patties to a plate lined with paper towels. Add 1 1/2 tablespoons oil to the pan and cook remaining patties. Serve salmon cakes warm with the Dijon sauce.
To make the Dijon sauce: Stir together all of the sauce ingredients.
Makes 5 servings, 2 1/2 patties per serving (with 1 tablespoon Dijon sauce)
Prep time: 20 minutes
Cook time: 15 minutes
Michelle Dudash, RDN, is a registered dietitian nutritionist, chef, and author of the new Clean Eating for Busy Families, revised & expanded.
You may also enjoy:
5-Ingredient Salmon Burgers
Lemon Basil Grilled Asparagus with Parmesan & Walnuts
Strawberry and Black Quinoa Salad
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
