Okay, confession time: getting my family excited about ‘low-carb’ dinners used to be a battle… until these salmon cakes happened. I was playing around in the kitchen, determined to ditch the usual breadcrumbs without ending up with sad, mushy patties. My secret weapon? Almond flour! It creates this gorgeous, golden crust that’s unbelievably satisfying. The result? These beauties are now a requested weeknight staple – seriously, no one even mentions the missing carbs!
If you’re looking for a dish that feels a little fancy but comes together fast, is packed with fresh flavor, AND fits perfectly into a low-carb or keto lifestyle, you have to try this. These salmon cakes are juicy on the inside, perfectly crisp on the outside, and that tangy herb sauce? Let’s just say you’ll want to put it on everything.
Why This Recipe Just Works
I think you’ll love these salmon cakes as much as we do! Here’s why they’re consistently a winner:
- Amazing Flavor Combo: Fresh salmon is already delicious, but pair it with bright lemon, fresh parsley and dill, savory green onion and celery, plus a little kick from Dijon and cayenne? Perfection. The cool, tangy sauce balances the richness beautifully.
- Satisfying Texture: Forget dry, boring low-carb food. Almond flour gives these cakes a fantastic crust when pan-fried, while the inside stays wonderfully moist and flaky. Chilling the mixture is key!
- Surprisingly Simple: Don’t let the “cake” name fool you. They look impressive but are pretty straightforward to whip up, making them totally doable even on a busy weeknight.
What You’ll Need
Here’s your shopping list. Grab fresh herbs if you can – they really make a difference!
- For the Salmon Cakes:
- 1.125 lbs (18 oz) Fresh Wild Salmon: Skin removed, roughly chopped. (Wild-caught is lovely, but any good quality salmon works!)
- 3 Tablespoons Almond Flour: Finely ground works best here.
- 3 Tablespoons Mayonnaise: Use your favorite brand; avocado oil mayo is a great choice too.
- 3 Tablespoons Minced Green Onion (scallions)
- 1.5 Tablespoons Minced Celery
- 2 Tablespoons Finely Chopped Fresh Parsley: Italian flat-leaf is my go-to.
- 1.5 Tablespoons Fresh Lemon Juice: Freshly squeezed is best!
- 3/4 Teaspoon Dijon Mustard
- 1/4 Teaspoon Garlic Powder
- 1/8 Teaspoon Cayenne Pepper: Adjust amount to your heat preference.
- Salt and Freshly Ground Black Pepper: To taste.
- 2 Tablespoons Almond Flour: For that crispy coating.
- 1.5 Tablespoons Olive Oil: Plus more if needed for frying. Avocado oil works too.
- For the Tangy Herb Sauce:
- 1/4 Cup Sour Cream
- 1/4 Cup Mayonnaise
- 1 Teaspoon Minced Capers: Make sure to rinse them to remove excess salt!
- 3/4 Teaspoon Fresh Lemon Juice
- 2 Teaspoons Finely Chopped Green Onion (scallions)
- 3/4 Teaspoon Prepared Horseradish: Adds a nice little zing.
- 1/2 Teaspoon Finely Chopped Fresh Dill: (If using dried, use about 1/4 tsp).
- Salt and Freshly Ground Black Pepper: To taste.
Let’s Make Some Salmon Cakes!
- In a medium bowl, gently combine the chopped salmon, 3 tablespoons of almond flour, 3 tablespoons of mayonnaise, green onion, celery, parsley, 1.5 tablespoons lemon juice, Dijon, garlic powder, cayenne, salt, and pepper. Gently mix until just combined; avoid overmixing – this keeps the cakes tender!
- Cover the bowl tightly with plastic wrap and pop it in the fridge. Chill for at least 1 hour – don’t skip this! It helps the cakes firm up and hold their shape beautifully when cooking.
- While the salmon chills, whip up the sauce. Just whisk together all the sauce ingredients (sour cream, 1/4 cup mayo, capers, 3/4 tsp lemon juice, 2 tsp green onion, horseradish, dill, salt, pepper) in a small bowl. Cover and keep it chilled until you’re ready to serve.
- Okay, time to cook! Remove the chilled salmon mixture. Divide it into three equal portions and gently shape each into a patty about 1-inch thick.
- Spread the remaining 2 tablespoons of almond flour on a plate. Carefully press each side of the salmon patties into the flour for a light, even coating.
- Heat the olive oil in a large skillet over medium to medium-low heat. You want the oil shimmering gently, but not smoking.
- Carefully place the salmon patties in the hot skillet. Cook for about 4-5 minutes per side. You’re looking for a beautiful golden brown crust and the cakes cooked through (an internal temperature of 145°F / 63°C is perfect). Adjust the heat down if they’re browning too quickly – you don’t want burnt outsides and raw insides! Add a splash more oil if your pan gets dry.
- Remove the gorgeous cooked salmon cakes from the skillet and serve them up right away, topped with a generous dollop of that delicious Tangy Herb Sauce.
A Few Extra Tips & Tricks
- Swapsies: No fresh dill? Use about 1/4 tsp dried dill in the sauce. You could also swap the sour cream for full-fat plain Greek yogurt if that’s what you have. Want more zing? Add a little lemon zest (about 1 tsp) to the salmon mixture itself!
- Make Ahead & Storage: Leftover cooked salmon cakes store well! Keep them in an airtight container in the fridge for 2-3 days. Reheat them gently in a skillet over low heat or in a moderate oven (around 350°F / 175°C) until warmed through – this helps keep them crispy (microwaving can make them soggy). The sauce will keep for about 3-4 days in the fridge.
- Avoid Mushy Cakes: Don’t overmix the salmon mixture! Handle it gently. Also, make sure you chill the mixture properly before forming the patties.
- Perfect Sear: Ensure your oil is hot enough (shimmering) before adding the cakes. Don’t overcrowd the pan – cook in batches if needed.
A Note for Diabetic-Friendly Eating
Many readers visit looking for diabetes-friendly options, and this recipe is a great starting point! Here are a few things to keep in mind:
- This recipe is naturally low in carbohydrates (estimated 6g total carbs, 1.5g fiber per serving) because it uses almond flour instead of traditional breadcrumbs, which is generally beneficial for blood sugar management.
- Salmon is an excellent source of heart-healthy omega-3 fatty acids and lean protein.
- Choose mayonnaise and sour cream with zero added sugars. Always check the nutrition labels, as sugar content can vary between brands.
- Be mindful of portion sizes. While low-carb, the recipe is rich in healthy fats and protein, contributing to the calorie count. This recipe makes 3 generous cakes; you might consider adjusting your serving size based on your individual dietary needs and meal plan.
- Pair these cakes with plenty of non-starchy vegetables for a balanced plate. A big green salad, steamed asparagus, roasted broccoli, or cauliflower rice are all fantastic choices.
- As individual responses to food can vary, it’s always wise to monitor your blood sugar after trying a new recipe. For personalized dietary advice, please consult with your doctor or a registered dietitian.
How to Serve ‘Em Up
These salmon cakes are stars on their own, but they love company! Try serving them:
- Over a bed of fresh arugula or mixed greens, drizzled with a little extra lemon juice, for a perfect light lunch or dinner.
- Alongside some simple roasted asparagus or steamed green beans.
- With a side of creamy cauliflower mash for ultimate low-carb comfort food.
- A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio pairs wonderfully!
Golden Low-Carb Salmon Cakes with Tangy Herb Sauce
These flavourful low-carb salmon cakes offer a satisfying meal, pan-seared to perfection and served with a zesty herb sauce. Using almond flour keeps the carb count low while providing a delightful texture.
Ingredients
For the Salmon Cakes:
- 1.125 lbs 18 oz Fresh Wild Salmon, skin removed, roughly chopped
- 3 Tablespoons Almond Flour finely ground
- 3 Tablespoons Mayonnaise
- 3 Tablespoons Minced Green Onion scallions
- 1.5 Tablespoons Minced Celery
- 2 Tablespoons Finely Chopped Fresh Parsley
- 1.5 Tablespoons Fresh Lemon Juice
- 3/4 Teaspoon Dijon Mustard
- 1/4 Teaspoon Garlic Powder
- 1/8 Teaspoon Cayenne Pepper
- Salt and Freshly Ground Black Pepper to taste
- 2 Tablespoons Almond Flour finely ground, for coating
- 1.5 Tablespoons Olive Oil plus more if needed for frying
For the Tangy Herb Sauce:
- 1/4 Cup Sour Cream
- 1/4 Cup Mayonnaise
- 1 Teaspoon Minced Capers rinsed
- 3/4 Teaspoon Fresh Lemon Juice
- 2 Teaspoons Finely Chopped Green Onion scallions
- 3/4 Teaspoon Prepared Horseradish
- 1/2 Teaspoon Finely Chopped Fresh Dill
- Salt and Freshly Ground Black Pepper to taste
Instructions
- In a medium bowl, combine the chopped salmon, 3 tablespoons of almond flour, 3 tablespoons of mayonnaise, minced green onion, celery, parsley, 1.5 tablespoons of lemon juice, Dijon mustard, garlic powder, cayenne pepper, salt, and black pepper. Gently mix until just combined; avoid overmixing.
- Cover the bowl securely with plastic wrap and place it in the refrigerator to chill and firm up for at least 1 hour.
- While the salmon mixture chills, prepare the sauce. In a small bowl, whisk together the sour cream, 1/4 cup mayonnaise, minced capers, 3/4 teaspoon lemon juice, 2 teaspoons green onion, horseradish, and dill. Season with salt and pepper to your liking. Cover and refrigerate the sauce until ready to serve.
- Remove the chilled salmon mixture from the refrigerator. Divide it into three equal portions and shape each into a patty approximately 1-inch thick.
- Spread the remaining 2 tablespoons of almond flour onto a plate. Carefully press each side of the salmon patties into the almond flour to create a light coating.
- Place a large skillet over medium to medium-low heat and add the olive oil. Once the oil is shimmering gently (but not smoking), carefully place the salmon patties in the skillet.
- Cook the cakes for about 4-5 minutes per side, until they are golden brown, cooked through, and have an internal temperature of 145°F (63°C). Adjust heat if browning too quickly. Add a little more oil if the pan becomes dry.
- Remove the cooked salmon cakes from the skillet and serve promptly, topped with a generous spoonful of the chilled Tangy Herb Sauce.
Notes
Yield: 3 Servings
Estimated Nutrition Information (Per Serving - 1 Cake with Sauce)
- Calories: 750
- Total Fat: 62g
- Saturated Fat: 13g
- Cholesterol: 170mg
- Sodium: 360mg (plus salt added to taste)
- Total Carbohydrates: 6g
- Dietary Fiber: 1.5g
- Total Sugars: 2g
- Protein: 43g
Give Them a Try!
Seriously, these Golden Low-Carb Salmon Cakes are a game-changer if you’re looking for delicious, satisfying meals that fit a healthier lifestyle. They feel indulgent but are packed with goodness.
If you make them, I’d absolutely love to hear about it! Snap a photo and tag me on [Your Social Media Handle Here] or leave a comment below and let me know how they turned out for you. Happy cooking!
