It’s not often I get excited about fish from a can but these salmon cakes are worth getting pumped over. I first shared a variation of this recipe over a year ago but have since begun following a keto lifestyle so I had to make a few changes to the original recipe. Mainly, I had to drop the bread crumbs and replace them with equal parts almond flour. I was worried this substitution would negatively affect the flavor but y’all, I kid you not, the results are even better with the almond flour. I am not a professional chef, so I can’t give you the “why” but for whatever reason these almond flour salmon patties produce the crispiest outer crust while keeping the inside moist and flavorful. The end result is a patty I could devour every, single day. They are that good.
You can click the link below to view my keto friendly salmon tutorial over on my IGTV channel if you need a visual! Just promise me you will try these cakes. Even if you have never eaten fish from a can and are scared to death. You will thank me, your kids will thank me even your guests will thank me after you invite them over and feed them these super inexpensive but restaurant quality cakes. Just do it! And then let me know what you think and tag me in your pictures on Instagram ~ @dinnerwiththeduffys!
Keto Friendly Salmon Cakes
Ingredients
- 2 cans boneless & skinless salmon 5 oz each
- 1/2 cup panko breadcrumbs or almond flour for keto friendly if your cakes are still really wet, add another 1/4 cup but 1/2 cup works for me!
- 2 eggs lightly beaten
- 1/4 cup parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 salt & pepper to taste
- 1/2 onion, chopped
Greek Yogurt Siracha
- non fat greek yogurt or sour cream for keto friendly
- 2 tbsp siracha
Instructions
- Drain the salmon and flake with a fork.
- In a large bowl, combine the salmon, parsley, dill, onion, panko or almond flour, eggs, mayonnaise, dijon mustard, lemon juice, salt and pepper. Form into patties – about a 1/4 cup per patty. Transfer to a plate and refrigerate for thirty minutes (10 minutes will help if you don't have more time)
- Remove from fridge. Heat a few tablespoons of olive oil on medium heat. Once hot, cook patties for about 4 minutes per side. Top with greek yogurt or sour cream, drizzled with siracha.
Leave a Reply