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!
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. Finally, mix eggs, garlic, and mayonnaise. Divide into six salmon cakes. Allow to set in the refrigerator for 30 minutes.
Now, 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.
This recipe has been updated with a cooking video so you can watch how to make your salmon cakes. You'll find it right above the recipe card.
No avocado mayo? If you prefer regular mayonnaise, feel free to go with it.
And if you like a slight coconut taste, add two tablespoons of coconut flour.
Canned salmon also works with this recipe. When using canned salmon however remember to make sure it’s wild and that the cans are BPA free. 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.
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.