Servings: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Ingredients
For the Salmon Cakes:
- 1 pound Fresh salmon, skin removed
- 1/2 Red onion, finely chopped
- 2 Garlic cloves, minced
- 1/4 cup Chopped fresh parsley
- 1/4 cup Chopped fresh cilantro
- 1 egg
- 1/4 cup Almond flour
- 1 tbsp. Dijon mustard
- 1 tsp Smoked paprika
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 2 tbsp. Olive oil
For the Chipotle Mayo:
- 1/2 cup Mayonnaise
- 1 Chipotle pepper in adobo sauce, finely chopped
- 1 tsp Adobo sauce
- 1 tsp Lime juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the salmon into small chunks and place it in a food processor. Pulse a few times until the salmon is coarsely chopped.
- In a large mixing bowl, combine the chopped salmon, red onion, garlic, parsley, cilantro, egg, almond flour, Dijon mustard, smoked paprika, cumin, salt, and cayenne pepper. Mix well.
- Divide the mixture into 8 equal portions and shape each into a patty.
- Heat the olive oil in a large skillet over medium heat. Cook the salmon cakes on each side for 3-4 minutes or until golden brown.
- Transfer the salmon cakes to a baking sheet and bake for 10-12 minutes or until cooked.
- To make the chipotle mayo, whisk together the mayonnaise, chipotle pepper, adobo sauce, lime juice, salt, and pepper in a small bowl.
- Serve the salmon cakes hot with the chipotle mayo on top. Enjoy!
Other Low-Carb Salmon Recipes
Nutrition Facts
Calories: 480 kcal
Total Fat: 40g
Saturated Fat: 6g
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 1g
Protein: 24g
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 Spicy Salmon Cakes with Chipotle Mayo
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.