Low Carb Savory Salmon Cakes
Discover a delicious twist on traditional fish cakes with our Low Carb Savory Salmon Cakes recipe—perfect for those seeking a healthy, gluten-free meal packed with flavor! These golden and crispy salmon cakes are made using fresh salmon fillets, almond flour, and aromatic herbs like chives and parsley. Bound together with rich mayonnaise, a hint of Dijon mustard, and a touch of garlic powder, they’re bursting with savory goodness and boast a satisfying texture. Quick to prepare in under 35 minutes, these low-carb salmon patties are pan-fried in olive oil for a beautiful crust while staying tender on the inside. Serve them warm with a squeeze of fresh lemon juice and pair with a refreshing side salad or your favorite steamed veggies to create an irresistible, wholesome meal that’s as elegant as it is nutritious! Perfect for weeknight dinners or impressing guests with a health-conscious dish.
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Recipe Information
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
Instructions
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.
Once cooked, let the salmon cool slightly before flaking it into a large mixing bowl. Ensure to remove any bones you may find.
Add the almond flour, egg, mayonnaise, dijon mustard, chives, parsley, garlic powder, salt, black pepper, and lemon juice to the bowl with flaked salmon.
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.
Divide the mixture into 8 equal portions and form each portion into a tight patty with hands.
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.
Cook the salmon cakes for about 3-4 minutes on each side or until golden brown and crispy on the outside.
Once cooked, transfer the salmon cakes to a plate lined with paper towels to drain any excess oil.
Serve the salmon cakes warm with a squeeze of lemon, and enjoy with a side salad or steamed vegetables.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 3.9 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 275 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2796 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
