Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto)
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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.
Calories: 472kcal | Carbohydrates: 3g