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These keto salmon cakes (salmon patties) are a delicious way to enjoy salmon. Packed with fresh salmon (no cans here) and fresh herbs, even the pickiest eater will love being low carb!
Looking for more keto and low carb fish recipes? Give these Coconut Macadamia Fish Fillets or Lemon Garlic Salmon Foil Packs a try!
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MORE KETO AND LOW CARB SEAFOOD RECIPES
Keto Brazilian Shrimp Stew | Traditional Ceviche
I am super excited to bring you this recipe today!
Why? Well, because I fell in love with salmon cake, or as they call them, salmon patties when I lived in the south.
I was oh so proud of myself because I never liked fish much before that. Tuna fish and fish and chips were about far as my fish repertoire went.
But really they were just fancy tuna, mixed with saltines, and fried in a pan. As a carb lover, they were right up my alley!
I ate them with pinto beans and coleslaw, and couldn't get enough of them!
Then I went keto, and learned I loved salmon (hello living in Washington), and wanted to update that old recipe to something that fit into my low carb lifestyle and also celebrated the salmon a little better.
Now I know some might think that grinding up fresh salmon is a sacrilege, but I am here to tell you that it makes a huge difference! I just grab salmon when it is on sale and go to town! You can even get the frozen fillets if you want and skin them yourself to save money.
I added some fresh veg and herbs to the mix, a little lemon to brighten it up, and BAM I had a recipe that the whole family, non-keto peeps too, loved even more than the old one.
Scoop mixture 1/3 cup at a time creating 8 patties.
Serve warm with lemon wedges and keto-friendly sauce of your choice.
INGREDIENTS NEEDED TO MAKE KETO SALMON CAKES
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Salmon
- Pork rinds
- Flat-leaf parsley
- Green onions
- Garlic
- Lemon,
- Old Bay seasoning
- Egg, beaten
- Pink sea salt
- Fresh cracked black pepper
HOW TO MAKE KETO SALMON CAKES
STEP 1
Using a food processor pulse the salmon in batches to a ground meat/sausage-like texture.
STEP 2
In a large mixing bowl stir together 1/4 cup pork rinds, parsley, green onions, garlic, lemon zest, old bay seasoning, egg, salt, and pepper.
STEP 3
Add salmon then toss well with the mixture.
STEP 4
Scoop mixture 1/3 cup at a time creating 8 patties.
STEP 5
Pour the remaining 3/4 cup pork rinds into a shallow dish. Gently press the patties into pork rinds, coating both sides.
STEP 6
Heat 3 tablespoons of the olive oil into a large non-stick skillet over medium heat. Add four of the salmon patties (if needed carefully tilt pan for oil to run under salmon). Let the patties fry until golden brown on the bottom, about 2 minutes. Carefully flip and continue to cook until the second side is golden brown and patties are just cooked through, about 2 minutes longer.
STEP 7
Let drain on paper towels then repeat with repeat process with remaining four salmon patties.
STEP 8
Serve warm with lemon wedges and keto-friendly sauce of your choice.
FAQS ABOUT KETO SALMON CAKES
Can these be made ahead of time? Yes, just form the cakes and then store them in the fridge in an airtight container. Press them into the pork rinds right before cooking so they stay crispy.
Can these Keto Salmon Cakes be frozen? Yes, if you freeze them uncooked do not put the crushed pork rinds on. Freeze them "naked" then let them thaw out in the fridge overnight and put the pork rinds on right before cooking. Cooked salmon cakes can be frozen as well, just know they won't be crispy. I let them thaw out overnight in the fridge and heat them up in the oven.
How do I store the leftover Keto Salmon Cakes? Store them in an airtight container in the refrigerator for up to 4 days.
Last thoughts about Keto Salmon Cakes
This recipe is a great "gateway" recipe, as I like to call it, to get people to try salmon that think they won't like it.
My Mini Me wasn't quite keen on the whole fish thing until I made her salmon cakes. Now she loves salmon sushi!
It is also a kid-friendly recipe.
Our granddaughter is super picky and will turn her nose up at things without even trying them. She loves these cakes! Luckily our grandson will eat just about anything you put in front of him, and he loves these too.
MORE KETO AND LOW CARB SALMON RECIPES
- Creamy Tuscan Salmon
- Low-Carb Salmon BLTs with Creamy Lemon Dill Mayo
- Sheet Pan Salmon and Asparagus
- Pecan Crusted Salmon
- Spinach Artichoke Stuffed Salmon
- Baked Salmon with Coconut Red Curry Sauce
Keto Salmon Cakes (Salmon Patties)
These keto salmon cakes (salmon patties) are a delicious way to enjoy salmon. Packed with fresh salmon (no cans here) and fresh herbs, even the pickiest eater will love being low carb!
Ingredients
- 1 1/4 pound skinless salmon
- 1 cup ground pork rinds
- 3 tablespoons fresh flat-leaf parsley chopped
- 2 green onions chopped (whites and greens)
- 1 teaspoon garlic paste
- zest of 1 lemon plus lemon wedges for serving
- 3/4 teaspoon Old Bay seasoning
- 1 large egg beaten
- pink salt
- cracked black pepper
Instructions
- Using a food processor pulse the salmon in batches to a ground meat/sausage-like texture.
- In a large mixing bowl stir together 1/4 cup ground pork rinds, parsley, green onions, garlic, lemon zest, old bay seasoning, egg, salt, and pepper.
- Add salmon then toss well with the mixture.
- Scoop mixture 1/3 cup at a time creating 8 patties.
- Pour the remaining 3/4 cup of the ground pork rinds into a shallow dish. Gently press the patties into pork rinds, coating both sides.
- Heat 3 tablespoons of the olive oil into a large non-stick skillet over medium heat. Add four of the salmon patties (if needed carefully tilt pan for oil to run under salmon). Let the patties fry until golden brown on the bottom, about 2 minutes. Carefully flip and continue to cook until the second side is golden brown and patties are just cooked through, about 2 minutes longer.
- Let drain on paper towels then repeat with repeat process with remaining four salmon patties.
- Serve warm with lemon wedges and keto-friendly sauce of your choice.
Notes
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 157kcalCarbohydrates: 1gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 72mgSodium: 230mgPotassium: 375mgFiber: 0.2gSugar: 0.1gVitamin A: 219IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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Melina
I'm your big fan. Your recipes are unique and tasty. My family enjoy your recipes. Thanks for sharing..