Serve these healthy salmon cakes alongside some leafy greens for a light meal that is keto, low carb, grain-free and gluten-free!
The other day I was in my kitchen; I had opened the refrigerator door about 17 times to hopefully inspire some dinner inspiration. I kept looking but all I saw was eggs, random veggies and some cold leftover chicken.
I wasn’t feeling it.
So then I walked over to my pantry and opened it about 28 times, hoping that something would catch my eye and inspiration would strike.
Am I the only one who does this? Who opens up their fridge and pantry 85 times, hoping something will appear or I somehow overlooked something amazing?
Well, this time it actually happened.
The lowly can of wild salmon. $3.99 at Trader Joe’s. Full of omega-3s, vitamin D, calcium. And cheap as hell.
Why you’ll love these healthy salmon cakes:
I love a healthy, cheap source of protein (which may be why I eat so many eggs).
Anyway, these babies are super healthy. They’re paleo, gluten-free, low-carb, dairy-free, keto…what else? There are so many damn diets out there that I forget all of the labels that these salmon patties fall under.
Either way, these salmon cakes are absolutely delicious and incredibly healthy and also kid-friendly. My toddler loved them too!
How to make salmon cakes:
All you need to do is mix all ingredients for your salmon patties in a bowl. I use my hands for this part.
Now, heat a pan with some olive oil on medium heat and fry your patties for 2 minutes.
While they are frying, stir together your sauce ingredients and add some liquid stevia.
Can I use leftover cooked salmon for this recipe?
Yes, you can use leftover baked or pan-fried salmon fillets. One can of wild salmon has around 15 ounces so just make sure to use about the same amount of flaked cooked salmon. It’s roughly 2 cups.
Ways to serve salmon cakes:
I served my salmon cakes with a side of salad to keep things low carb. If you stick to leafy greens as I did, this would even be considered keto.
You could also use the salmon cakes as burger patties and make keto lettuce burgers or lettuce wraps.
If you’re not too concerned about carbs, serve them with mashed potatoes or my Greek Rice.
Can I freeze salmon cakes?
Once made, the salmon patties can be cooked and served immediately or frozen for later consumption.
Freezing uncooked salmon cakes is your best option. When you cook them later, they’ll taste just as good as their fresh-made counterparts.
Simply lay them out on one or more parchment-lined baking sheets and cover them loosely with plastic wrap. Freeze in a single layer, then remove your sheets from the freezer. Wrap the salmon cakes individually in plastic wrap and then store them together in a big freezer bag or container.
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Salmon Cake with Tartar Sauce (Paleo, Gluten-Free, Keto)
- 1 can wild salmon 14.75 oz
- 1 eggs
- 4 tbsp chopped bell pepper I used yellow
- 1/4 diced red onion
- 2 tbsp chopped parsley
- salt and pepper
- olive oil
- 1/2 cup mayo
- 1 fermented pickle chopped finely
- 1 tbsp red onion
- 1 tsp dill
- 1 tsp fresh dill
- stevia to taste
- Mix all ingredients by hand and form into patties.
- Turn pan to medium-high heat, heat olive oil – enough to cover the bottom of the pan.
- Fry each salmon patty for about two minutes.
- For the tartar sauce, combine the mayo, pickle, red onion, dill and parsley.
- Add about 2-3 drops of stevia, just to sweeten it up and bring out the flavors.
- Add more stevia if you like. Serve on top of the patties.