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Low-Carb Salmon Cakes

Low-Carb Salmon Cakes

Make a low-carb salmon cakes, the EASY way, with just a few tweaks!

Michelle Dudash, RDN, Registered Dietitian, Chef and Author of Clean Eating for Busy Families, shares the recipe. 

(This recipe is from Michelle’s 4Real Food Reboot program. Almond flour replaces the breadcrumbs.) 

– Use pre-cooked salmon in salmon cakes.
When fresh wild Alaska salmon is out of season, use canned wild salmon, which provides the same nutritious omega-3 fats.

May 16 kicks off Alaska salmon season, so while we wait for it to flood grocery stores, use canned. Once season hits, use leftover fresh cooked salmon in this recipe, which is a great way to use up the whole side of salmon.

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– Replace cocktail sauce with creamy Dijon sauce.
You just need a few simple ingredients.

Low-Carb Salmon Cakes

Low-Carb Salmon Cakes 

2 large eggs 
1/2 cup yellow onion, minced 
21 ounces canned wild Alaskan Salmon (from 1 14.75-ounce can, and 1 7.5-ounce can), drained 
1/3 cup avocado oil mayonnaise 
1/4 cup almond flour or meal 
3 tablespoons fresh chopped parsley (or 2 teaspoons dried)– optional
1 tablespoon lemon juice 
1/4 teaspoon freshly ground black pepper 
3 tablespoons extra-virgin olive oil, divided 
Dijon mustard (optional, for serving) 

Low-Carb Salmon Cakes


Beat eggs in medium mixing bowl. Add onion, salmon, mayonnaise, almond flour, parsley, lemon juice and pepper. Stir until combined while breaking up large chunks of salmon. You may refrigerate the salmon mixture until ready to cook or prepare immediately. 
 
Preheat large skillet or sauté pan on medium-low heat and add 1 1/2 tablespoons oil to pan. Portion salmon into patties using a 1/4 cup dry measuring cup and carefully release patty into hot oil. Flatten slightly using the bottom of the measuring cup. Repeat this process with half of the mixture while allowing at least one inch of space between patties. Brown for 3 minutes on one side and gently turn to the other side with a small flexible spatula. Cook for 2 minutes. Remove patties to a plate lined with paper towels. Add 1 1/2 tablespoon oil to the pan and cook remaining patties. Serve salmon cakes warm with cocktail sauce. 
 
Makes 5 servings, 2 1/2 patties per serving (with 1 tablespoon cocktail sauce or Dijon mustard) 
 
Prep time: 20 minutes 
Cook time: 15 minutes 
 
Reprinted with permission from www.4Realfoodreboot.com.

To learn more, visit www.michelledudash.com.

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