Crispy Keto Salmon Cakes with Tangy Herb Sauce (The Ultimate “Breaded” Crunch)

If you’ve been missing that satisfying crunch of a breaded patty, these keto salmon cakes are about to become your new obsession. They are shatteringly crisp on the outside and tender on the inside, proving that you don’t need heavy fillers to create a restaurant-quality meal right in your own kitchen.

Why This Recipe Works

• Perfect Texture Every Time: Using fine almond flour instead of breadcrumbs creates a light, golden crust that seals in moisture, ensuring every bite is juicy rather than dry.
• Zero Filler Fatigue: Unlike traditional patties that rely heavily on binders, this method prioritizes fresh fish and herbs, delivering bold, clean flavors that feel indulgent.
• Sauce That Sings: The accompanying tangy herb sauce cuts through the richness of the salmon, providing a bright, zesty contrast that elevates the entire dish.
• Versatile Meal Prep: These patties hold their shape beautifully after cooking, making them an excellent candidate for next-day lunches or quick reheating.

The “Lifestyle Fit”: Satisfying & Nutrient-Dense

As someone who loves food that feels comforting but doesn’t weigh me down, these cakes are a total win. They are naturally high in protein and rich in healthy fats, which I find keeps me full for hours. It’s the kind of meal that feels like a treat but aligns perfectly with a low-carb lifestyle.

If you are looking to build a complete menu, I love pairing these with a bright, fresh side. My Rustic Mediterranean Vegetable & Feta Salad is a fantastic low-carb companion that adds a nice crunch. Or, if you’re craving a “rice” bowl vibe without the grains, try serving these over my Easy & Flavorful Golden Cauliflower Crumbles. It’s a match made in heaven!

How to Make The Perfect Patty

The secret to these low carb salmon patties lies in the handling. You want to mix the ingredients gently. I always start by combining the salmon with the mayonnaise, almond flour, and aromatics. The mayo acts as a binder while keeping the interior incredibly moist.

Once mixed, chilling is non-negotiable! It lets the almond flour hydrate and the fats firm up, which stops the cakes from falling apart in the pan. When you are ready to cook, a quick dust of almond flour on the outside gives you that irresistible golden crust.

Quick Note: If you don’t have fresh salmon on hand, this is a brilliant way to use up leftovers from my Fail-Proof Baked Lemon Garlic Salmon. Just flake it up and follow the rest of the steps!

Mollie’s Kitchen Hacks for Success

• Chill Out: Seriously, don’t skip the fridge time. I’ve tried rushing it, and the patties can be fragile. That 1 hour makes them sturdy and easy to flip.
• Don’t Overcrowd: When pan-frying, give the cakes space. If the pan is too full, they will steam instead of sear, and we want that crispy exterior!
• Sauce Swap: The tangy herb sauce is amazing, but if you’re in a rush, a simple mix of mayo and sriracha works wonders for a spicy kick.
• Gentle Flip: These are delicate until a crust forms. Let them cook undisturbed for 4-5 minutes before attempting to flip. Trust the process!

Frequently Asked Questions

Can I use canned salmon for this?

Absolutely! While fresh gives a more steak-like texture, canned salmon is a budget-friendly pantry staple that works great here. Just be sure to drain it very well so the mixture isn’t too wet.

How do I store leftovers?

I store leftovers in an airtight container in the fridge for up to 3 days. I find they reheat best in a skillet or air fryer to revive that crispiness; the microwave can make them a bit soft.

Is the sauce necessary?

Technically no, but flavor-wise? Yes! The salmon cakes are rich and savory, so the acid and creaminess from the lemon dill sauce create a perfect balance on the palate.

Golden Low-Carb Salmon Cakes with Tangy Herb Sauce

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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.

• Prep Time: 12 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 22 minutes
• Yield: 3 servings 1x

Ingredients

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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)

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Instructions

1. 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.
2. Cover the bowl securely with plastic wrap and place it in the refrigerator to chill and firm up for at least 1 hour.
3. 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.
4. Remove the chilled salmon mixture from the refrigerator. Divide it into three equal portions and shape each into a patty approximately 1-inch thick.
5. 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.
6. 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.
7. 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.
8. Remove the cooked salmon cakes from the skillet and serve promptly, topped with a generous spoonful of the chilled Tangy Herb Sauce.

Notes

Nutrition Facts (per serving, 1 cake with sauce): Calories 750 | Total Fat 62 g (Saturated Fat: 13 g) | Total Carbs 6 g (Fiber: 1.5 g, Sugars: 2 g) | Protein 43 g | Sodium 360 mg | Cholesterol 170 mg

These values are approximate and may vary based on ingredients and preparation. Sodium listed does not include salt added to taste.

Nutrition

• Calories: 750

I hope these salmon cakes bring a little “restaurant vibe” to your weeknight table! It’s one of those recipes that makes sticking to a wholesome plan feel like a joy rather than a chore. Let me know if you try them!

Disclaimer: I’m just a mom and food lover sharing what works for my family, not a nutritionist. Always listen to your own body (and your doctor) when trying new dietary changes!