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!

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.


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.

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..

EASY KETO SALMON CAKES RECIPE
These easy keto salmon cakes are a fun and flavorful low carb meal without any hassle. Great for quick lunches and easy meal prep



ingredients
salmon cakes
  • Two 5 oz pouch of pink salmon (or cans, drained well)
  • 1 egg
  • 1/4 cup finely ground pork rinds (optional, but helps)
  • 1/2 jalapeno, finely chopped
  • 2 tbsp sarayo (or plain mayo)
  • 2 tbsp finely diced red onion
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp avocado oil
avocado cream sauce
  • 1 avocado
  • 1/4 cup sour cream
  • 3 tbsp cilantro
  • 1-2 tbsp avocado oil (to thin)
  • 1-2 tsp 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
  4. avocado sauce
  5. Blend all ingredients in food processor until smooth
  6. Serve salmon cakes hot with avocado sauce and extra drizzle of sarayo

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