Keto Cakes Salmon Recipe

These healthy salmon cakes are a delicious way to boost your energy. It is also a great way to use conveniently canned (or leftover) salmon. Not only does this recipe add variety to your food prep, but it also adds a fun lunch or dinner option to have any day of the week. 

Salmon Cakes Recipe by Natasha’s Kitchen

These salmon cakes are crisp on the outside with tasty bites of flaked salmon – YUMMY!! It’s mostly salmon which makes every bite such a treat! These salmon cakes always disappear fast and are well-loved by the kids and grown-ups in our family. You will love that there isn’t a hint of fishiness in them.

It’s a smart way to use up leftover cooked salmon, but it’s worth the extra 10 minutes it takes to roast salmon just for this recipe. These salmon patties are THAT GOOD! p.s. You can also use well-drained packaged or canned salmon if that’s what you have on hand.

Make sure to serve with tartar sauce – it’s the easiest sauce to make, keeps well in the fridge, and once you try homemade, there’s just no going back to the store-bought muck. The same goes for these salmon cakes – they are truly delicious!

Ingredients for Salmon Cakes:

1 lb fresh salmon filet*
Garlic Salt
Black Pepper
Olive Oil
1 medium onion (1 cup finely diced)
1/2 red bell pepper, diced
3 Tbsp unsalted butter, divided
1 cup Panko bread crumbs (Japanese Style crumbs)
2 large eggs, lightly beaten
3 Tbsp mayo
1 tsp Worcestershire sauce
1/4 cup minced fresh parsley

*Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. If the mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo.

How To Make It (Salmon Patties):

1. Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a Silpat. Place salmon skin-side down, brush with olive oil, and season with garlic salt and black pepper.

Bake uncovered for 10-15 min or just until cooked through (my thinner cut wild salmon was closer to 10 minutes). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients.

2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter, and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.

3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. We find it’s easiest to portion the patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.

4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.

If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel-lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking the remaining salmon cakes.

You won’t get enough of those big flakes of salmon! Major Cravings for salmon cakes with tartar sauce right now. Hands down, these are the best salmon cakes we’ve ever tried and they are so easy!

Other recipes you might like to try: Baked Haddock Herb Couscous, Covered Chocolate Banana Bites, Keto Shrimp Sesame

Print

Keto Cakes Salmon Recipe

These salmon cakes are crisp on the outside with delicious bites of salmon and they always disappear fast. Easy to serve recipe.

Course Appetizer

Cuisine American

Keyword appetizer, Cakes Salmon, keto cake, keto salmon cake, salmon

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 13 salmon cakes

Calories 157kcal

Ingredients

• 1 lb fresh salmon filet*
• Garlic Salt
• Black Pepper
• olive oil
• 1 cup finely diced onion
• ½ red bell pepper, diced
• 3 tablespoons unsalted butter, divided
• 1 cup Panko bread crumbs, Japanese Style crumbs
• 2 large eggs, lightly beaten
• 3 tablespoons mayo
• 1 teaspoon Worcestershire sauce
• ¼ cup minced fresh parsley

Instructions

• Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (our thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
• Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
• In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It’s easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
• Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

Notes

Notes:

Fresh salmon is best, but it can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo.

 

 

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