Keto Salmon Cakes

Looking for a delicious, easy-to-make meal that’s both satisfying and low-carb? Look no further than these Keto Salmon Cakes! Packed with flavor and full of healthy fats, these salmon cakes are the perfect choice for anyone on a keto diet. The crispy exterior combined with the tender, flavorful salmon inside makes for a meal that’s both nutritious and enjoyable. They’re great for lunch, dinner, or even as a light snack.

These Keto Salmon Cakes are also a great option for meal prepping—whether you’re busy during the week or want a quick, healthy option in the fridge, these cakes are a perfect fit.

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Why You’ll Love Keto Salmon Cakes

You’ll love these salmon cakes for so many reasons! First off, they are low-carb and packed with protein, making them the perfect keto-friendly meal. The crispy golden crust on the outside contrasts beautifully with the tender and flavorful salmon inside, giving you the ideal bite every time. Plus, they are incredibly versatile—you can pair them with a side salad, veggies, or even a low-carb dip. They’re also super quick and easy to prepare, making them a great choice for busy weeknights or meal prep.

My Personal Experience

I absolutely adore these Keto Salmon Cakes. I made them for dinner the other night and, honestly, they disappeared so quickly, I barely had time to take a photo! The combination of the perfectly cooked salmon with a hint of seasoning creates such an amazing flavor. Plus, they are crispy on the outside and juicy on the inside, making each bite a delight. I’ve also started making a double batch because they make for an excellent meal prep option. I find that they hold up really well in the fridge, and I can easily grab one for a quick snack or light meal. Trust me, once you try them, you’ll be making them on repeat.

Required Equipment

To make these Keto Salmon Cakes, you’ll need a few key pieces of equipment:

• Non-stick skillet or frying pan: This is essential for getting that perfectly crispy golden crust. I always use a non-stick pan, as it helps keep the cakes intact and prevents them from sticking. Plus, it makes clean-up a breeze!
• Mixing bowl: A good-sized mixing bowl is essential for combining all the ingredients without any mess. I love using a large bowl that gives me plenty of room to mix everything together.
• Spatula: A sturdy spatula helps you flip the cakes with ease without breaking them. I recommend a silicone or heat-resistant spatula that’s gentle on your non-stick pan.
• Measuring spoons: Accurate measurements are key in creating the right balance of flavors, especially when it comes to seasonings. I always have a set of measuring spoons handy to ensure consistency.
• Plate for cooling: After cooking, it’s important to let the cakes cool slightly before serving. A plate lined with paper towels works well to absorb any extra oil.

Ingredients & Substitutions

For the Keto Salmon Cakes, you’ll need the following ingredients:

• Canned salmon: I prefer using wild-caught canned salmon for its flavor and health benefits, but fresh or frozen salmon can be substituted if you have it on hand. Just make sure to cook it and flake it before using.
• Almond flour: This low-carb flour is essential for binding the cakes together without adding carbs. If you don’t have almond flour, you can use coconut flour, though it will change the texture slightly.
• Eggs: Eggs are crucial for binding the ingredients together and providing structure to the cakes. They also add richness.
• Mayonnaise: Use a good-quality mayo for creaminess and moisture. You can substitute with sour cream if preferred.
• Spices (garlic powder, onion powder, paprika, salt, pepper): These seasonings bring the cakes to life. Adjust to taste depending on your flavor preferences.
• Fresh parsley: This adds a fresh pop of color and flavor, but you can also use dried parsley in a pinch.

How to Make Keto Salmon Cakes

1. Prepare the salmon: If using canned salmon, drain and flake it with a fork in a large bowl. If using fresh salmon, cook it first (either by baking or pan-searing), then flake it into bite-sized pieces.
2. Mix the ingredients: In the bowl with the flaked salmon, add the almond flour, egg, mayonnaise, and all the seasonings. Stir everything together until well combined.
3. Form the cakes: Scoop out about 2 tablespoons of the mixture and form it into a patty. Repeat until all the mixture is used. You should get about 8-10 cakes depending on the size you make them.
4. Cook the cakes: Heat your non-stick skillet over medium heat and add a little oil (I prefer avocado oil for its high smoke point). Once the oil is hot, place the salmon cakes in the pan, cooking them in batches if needed. Cook each side for about 4-5 minutes, or until golden brown and crispy.
5. Drain and serve: Once cooked, place the cakes on a plate lined with paper towels to absorb any excess oil. Serve immediately or store for later.

Tips for This Recipe

• For extra crispy cakes: Once the cakes are cooked, you can briefly pop them under the broiler for 1-2 minutes to get an extra crisp.
• Don’t overcrowd the pan: Make sure to leave space between each cake so they cook evenly and get that perfect golden crust.
• Use a gentle hand when flipping: These cakes can be delicate, so use a wide spatula and flip them carefully to avoid breaking them.

Optional Additions

• Cheese: Add shredded cheddar or Parmesan to the salmon mixture for an extra creamy texture and flavor.
• Herbs: Fresh dill or chives can also be added to the mixture for a fresh, herby taste.

Serving Ideas

• Serve these Keto Salmon Cakes with a side of sautéed spinach or steamed broccoli for a nutrient-packed meal.
• Pair them with a low-carb dipping sauce, such as a tangy homemade tartar sauce or even a lemon aioli.
• You can also enjoy them on a bed of leafy greens, making for a light, refreshing meal.

Storage Recommendations

These salmon cakes can be stored in an airtight container in the fridge for up to 3-4 days. They are great for meal prep, and they reheat beautifully.

Reheating Instructions

To reheat, simply heat them in a non-stick pan over medium heat for 2-3 minutes per side until warmed through and crispy again. You can also reheat them in the oven at 350°F for about 10 minutes.

Frequently Asked Questions

Can I use fresh salmon instead of canned?
Yes! Just be sure to cook it first and flake it into small pieces before mixing it with the other ingredients.

Can I make these ahead of time?
Absolutely! You can prep the mixture and store it in the fridge for up to a day before cooking. You can also make a double batch and store the cooked cakes for later use.

Can I freeze these salmon cakes?
Yes! After cooking, let them cool, then place them in a freezer-safe container. They can be frozen for up to 1-2 months. Just reheat them as needed.

Nutritional Breakdown (Per Serving)

• Calories: 200
• Total Carbs: 3g
• Net Carbs: 2g
• Fat: 14g
• Protein: 16g

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