Low-Carb Salmon Cakes with Dijon Mustard Recipe

Jane Estoperez

Servings: 8 servings

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes


  • 2 (6-ounce) Cans of salmon, drained and flaked
  • 1/4 cup Almond flour
  • 2 tablespoons Coconut flour
  • 1/4 cup Chopped fresh parsley
  • 1/4 cup Chopped green onions
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Garlic powder
  • Salt and black pepper, to taste
  • 2 large Eggs
  • 2 tablespoons Olive oil


  1. In a large mixing bowl, combine the drained and flaked salmon with almond flour, coconut flour, chopped parsley, chopped green onions, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Mix well.
  2. Add the eggs to the salmon mixture until everything is well combined.
  3. Form the mixture into 8-10 patties.
  4. Heat the olive oil in a large non-stick skillet over medium-high heat.
  5. Place the salmon cakes in the skillet and cook for 3-4 minutes on each side until golden brown and crispy.
  6. Serve hot with a side of mixed greens or roasted vegetables.
  7. Enjoy your Low-Carb Salmon Cakes with Dijon Mustard.

Nutrition Facts

Calories: 168 kcal

Total Fat: 11g

Saturated Fat: 2g

Total Carbohydrates: 3g

Dietary Fiber: 1g

Protein: 14g

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 Low-Carb Salmon Cakes with Dijon Mustard

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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