Salmon cakes are a fun way to enjoy salmon for lunch or dinner with just the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor. And they fit right into a low-carb way of eating!
Salmon is definitely my favorite fish. Actually, I should just say it’s one of my favorite foods. My family always jokes that when we go to a restaurant, I’ll be sure to order salmon if it’s on the menu. 🙂 Salmon is one of the best kinds of fish you can add to your diet: it’s a wonderful source of lean protein and is loaded with Omega-3s for brain and heart health. Salmon cakes are a fun way to enjoy salmon for lunch or dinner. I tweaked my recipe until it was just right: the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderfully flavorful. 100% gluten free and paleo!
For the most delicious tasting salmon cakes, I recommend using wild Alaskan salmon. As I mentioned in my recipe for salmon chowder, I always prefer to buy wild fish because of the many problems associated with farmed fish. Read more about the differences between wild and factory-farmed salmon here. All Alaskan Salmon is guaranteed wild and sustainably caught. It is illegal to farm salmon in Alaska. Here’s an excellent site with information on Alaskan Salmon.
The salmon I used in these salmon cakes was frozen Wild Alaskan Sockeye from Copper River Seafoods. The salmon is vacuum sealed in a 12oz portion. Our local supermarket carries it, but you can also buy it from their online store. From what I’ve read, it seems that frozen salmon is just as good for you as fresh salmon.
While the Alaskan wild salmon can be a little pricey, consider this: it is less fatty and contains more protein than farmed salmon. It also contains more Omega-3s. And we know how good those are for us. The bottom line is that a smaller wild salmon fillet packs more nutrition than a larger piece of farmed salmon. For these salmon cakes, I used just one 12oz package of salmon portions from Copper River Seafoods.
Time to make the salmon cakes! First, I cook the salmon with butter in the oven skin side down for 15 minutes. Once removed from the oven, it is very easy to peel away the skin, and since salmon from Copper River Seafoods is already boneless, there is no need to remove any bones.
In a large mixing bowl, I break the salmon apart with a fork. Then I toss in the onion, chives, salt, pepper, and lemon zest, and old bay seasoning for a wonderful combination of flavors. To make the lemon zest, you will need a microplane. Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter.
Finally, I mix in coconut flour, the eggs, garlic, and mayonnaise. I use this coconut flour by Nutiva that is organic and certified gluten-free.
All that’s left to do is divide the mixture into six salmon cakes and wait for them to set in the refrigerator for 30 minutes. When I’m ready for the final step of the salmon cakes, I heat the coconut oil in a large skillet over medium heat. I like to cook them slightly so they are nice and crispy on the outside. Compared to olive oil, coconut oil heats at a lower temperature. This means that it does not oxidize and form harmful free radicals which happens when frying with olive oil. Read more about why coconut oil is a healthy cooking oil here. I cook the salmon cakes for 3 minutes on each side, and they’re ready to enjoy!
Of course, no salmon cakes are complete without a delicious dipping sauce. I decided to serve mine with two different choices: tartar sauce and spicy Sriracha mayo.
For the Sriracha mayo, you can follow my homemade recipe here or just use store bought Sriracha and mayonnaise. Sky Valley Sriracha is certified gluten free. I like Primal Kitchen organic mayonnaise. And if you buy it through my Primal Kitchen affiliate link, you’ll get 10% off. 🙂 Read my full review here.
If you’re not a fan of spicy, you can try the tartar sauce. My recipe is quick and easy and very healthy too.
Garnish your salmon cakes with chopped chives and enjoy!
Have a happy and healthy week.
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Gluten Free Salmon Cakes
- 2 tablespoons butter
- 12 ounces. Wild Alaskan Sockeye from Copper River Seafoods.
- 1/2 onion minced
- 2 tablespoons chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon. pepper
- Zest of 1 lemon
- 1 teaspoon Old Bay Seasoning for seafood
- 2 tablespoons gluten free coconut flour
- 2 eggs
- 1 garlic clove minced
- 3 tablespoons gluten free mayonnaise we like Primal Kitchen organic mayonnaise
- 3 tablespoons coconut oil
- Preheat oven to 350 ℉
- Add 2 tablespoons of melted butter to a baking dish. Dip salmon fillets in the butter and bake skin side down for 15 minutes. Remove from the oven and peel away the skin. In a large mixing bowl, break the salmon apart with a fork. Add onion, chives, salt, pepper, lemon zest, and old bay seasoning and combine. Mix in coconut flour and finally add the eggs, garlic, and mayonnaise. Divide into six salmon cakes. Allow to set in the refrigerator for 30 minutes.
- Now, heat coconut oil in a large skillet over a medium heat. Cook the salmon cakes for 3 minutes. Carefully turn over with a spatula and cook for an additional 3 minutes. Serve with tartar sauce or spicy mayo and garnish with chopped chives.
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