Keto Salmon Cakes Recipe

Jane Estoperez

Servings: 4 servings

Prep time:  10 minutes

Cook time: 15 minutes

Total time: 25 minutes


  • 1 lb Canned salmon – drained
  • ½ cup Almond flour
  • ¼ cup Scallions – sliced thinly
  • 2 tbsp Parsley – chopped
  • 1 tbsp Dried onion – minced
  • 2 Large eggs
  • 1 glove of Garlic – minced
  • ½ tsp Salt
  • ½ tsp Ground white pepper
  • 3 tbsp Olive oil
  • Lemon zest


  1. In a large bowl, mix all ingredients except oil.
  2. Divide into 8 evenly portions and form into a patty
  3. Preheat oil in a large nonstick pan over medium-high heat.
  4. Fry the salmon cakes in batches on each side for two to three minutes, and add more oil as necessary.
  5. Serve salmon cakes warm or cold with low-carb mayonnaise and lemon wedges.

Nutrition Facts

Calories: 382 kcal

Carbohydrates: 5g

Protein: 26g

Fat: 27g

Saturated Fat: 4g

Cholesterol: 168mg

Sodium: 384mg

Sugar: 1g

Fiber: 2g

Potassium: 643mg

Vitamin A: 429IU

Vitamin C: 5mg

Calcium: 69mg

Iron: 2mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary. 

How to Store the Keto Salmon Cakes

Place it in an air-tight container and store leftover Keto Salmon Cakes in the fridge for up to 4 days, or freeze for up to 3 months.

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