Easy Keto Salmon Cakes

These easy keto salmon cakes are a fun and flavorful low carb meal without any hassle. Great for quick lunches and easy meal prep!

I've never been a big fan of seafood, but I do love salmon.

It tastes great. It's really good for you, and it's really quick to make.

I've recently decided to break my habit of not really trying new things by committing to one recipe a week that I wouldn't make otherwise.

These salmon cakes are crazy fast to make (less than 15 minutes, y'all!) and they're great for storing in the fridge for eating later.

Easy meal prep for the win!

Easy Keto Salmon Cakes

One major key to this recipe's success is the INCREDIBLE Sarayo sauce. I used to make my own, and regularly would for recipes like these 5 Minute Spicy Tuna Rolls, but when I got the Sarayo in this month's Keto Krate the game was changed forever.

Another star of the recipe is the yummy avocado creama that it's topped with. This adds a delicious and nutritious freshness while upping the fat content of the meal.

One note about this recipe: you can use fresh salmon, and cook that, but it's not a huge deal for me. I often go for ease, accessibility and convenience over wild caught, free range. You do you!

This recipe has been updated to include nutrition information. Here are the macros and caloric info per serving:

Calories: 542
Total Carbs: 10g 
Fiber: 6g
NET Carbs: 4g 
Protein: 10g
Fat: 50g

Here's how to make the easy keto salmon cakes!

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Yield: 2 servings

Easy Keto Salmon Cakes

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These easy keto salmon cakes are a fun and flavorful low carb meal without any hassle. Great for quick lunches and easy meal prep!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

salmon cakes

• Two 5 ounce pouch of pink salmon (or cans, drained well)
• 1 egg
• ¼ cup finely ground pork rinds (optional, but helps)
• ½ jalapeno, finely chopped
• 2 Tablespoons sarayo (or plain mayo)
• 2 Tablespoons finely diced red onion
• ¼ Teaspoon garlic powder
• ¼ Teaspoon chili powder
• Salt and pepper to taste
• 1 Tablespoon avocado oil

avocado cream sauce

• 1 avocado
• ¼ cup sour cream
• 3 Tablespoons cilantro
• 1-2 Tablespoons avocado oil (to thin)
• 1-2 Teaspoon Water, to desired thickness
• Juice of half lemon
• Salt, pepper to taste

Instructions

1. In large bowl mix salmon, egg, jalapeno, sarayo, red onion, ground pork rinds and seasoning
2. Form patties with mixture (4 large or 5-6 small)
3. In non stick skillet, drizzle oil and cook patties over medium heat 4-5 minutes until each side is golden brown and crispy

avocado sauce

1. Blend all ingredients in food processor until smooth
2. Serve salmon cakes hot with avocado sauce and extra drizzle of sarayo

Notes

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

Nutrition Information:

Yield:

2

Serving Size:

2 patties
Amount Per Serving:Calories: 542Total Fat: 50gCarbohydrates: 10gNet Carbohydrates: 4gFiber: 6gProtein: 10g