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!
Servings 6
Calories 307kcal
Ingredients
- 2 tablespoons butter
- 12 ounces salmon
- 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 eggs beaten
- 1 garlic clove minced
- 3 tablespoons gluten free mayonnaise we like Primal Kitchen avocado mayo
- 3 tablespoons avocado oil
Instructions
- 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.2 tablespoons butter, 12 ounces salmon
- 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. Finally, mix eggs, garlic, and mayonnaise.1/2 onion, 2 tablespoons chopped chives, 1/4 teaspoon salt, 1/4 teaspoon pepper, zest of 1 lemon, 1 teaspoon Old Bay Seasoning for seafood, 2 eggs, 1 garlic clove, 3 tablespoons gluten free mayonnaise
- Divide into six salmon cakes. Allow to set in the refrigerator for 30 minutes.
- When you're ready to cook, heat 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.3 tablespoons avocado oil
Notes
- Can I use regular mayonnaise? If you prefer regular mayonnaise, feel free to go with it.
- Are gluten-free low carb salmon cakes keto-friendly? Yes! These salmon patties are low in carbohydrates, making them suitable for a keto or low-carb diet.
- Can I use canned salmon for this recipe? Absolutely! Canned salmon works perfectly fine and is convenient for making gluten-free low carb salmon cakes. Wild Planet’s pink salmon is wild and comes in BPA-free cans. Be sure to drain your canned salmon and dry it on paper towels so your salmon cakes will not be too wet.
- Are there any variations to this recipe? Yes, you can customize the recipe by adding your favorite herbs, spices, or vegetables to the mixture. Some popular additions include fresh dill or chopped bell peppers.
- Can I bake the salmon cakes instead of pan-frying? If you prefer, you can bake the salmon cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes or until they're cooked through and lightly browned.
- Can I prepare the mixture ahead of time? Yes, you can prepare the salmon mixture in advance and store it in the refrigerator for up to 24 hours. This way, you can save time on busy days.
- How do I store leftover salmon cakes? Allow the salmon cakes to cool, then refrigerate them in an airtight container. They can be kept for up to 3 days. To reheat, gently pan-fry or use a microwave.
- Can I freeze gluten-free low carb salmon cakes? Absolutely! Place the cooked and cooled salmon cakes in a freezer-safe container or bag for storage. They can be frozen for up to 2 months. So make a batch ahead of time, and reheat as needed for quick and satisfying meals.
- Which is the healthiest oil for frying? I recommend frying these salmon cakes in avocado oil as I do with my healthier homemade french fries. Refined avocado oil is highly nutritious and loaded with antioxidants. It’s very heat stable with one of the highest smoke points making it one of the best possible oils for frying. Whether you use avocado oil, coconut oil, or extra-virgin olive oil you don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.
Nutrition
Calories: 307kcal | Carbohydrates: 0.4g | Protein: 33.1g
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