salmon cakes

Salmon Cakes are great for a weeknight dinner, as part of a salad or even as a dinner party entree.

How To Make Salmon Cakes

salmon

scallions (sliced thin)

TBS parsley (flat leaf, chopped)

bread crumbs

TBS mayo

lemon juice

TBS Dijon Mustard (Grey Poupon Country Dijon is my go-to

salt & pepper

red (cayenne pepper

To poach your fish:

Fill a medium saucepan halfway with water.

Place salmon in the pan, cover and cook over high heat until simmering.

Reduce heat to low and cook for about 5 minutes. You want the salmon almost cooked through.

Remove from heat, remove your salmon from the pan and let your salmon cool.

You can also cool and place in the fridge at this point until ready to use (next day).

When ready to assemble your salmon cakes, use a fork and flake the salmon into a bowl (my kids love doing this part) discard the skin. If your salmon looks really wet, gently blot it dry a bit with a paper towel.

Add in the scallions, egg, parsley, breadcrumbs, mayo, lemon juice, mustard, salt &amp; pepper and red pepper (if using).

Gently combine the mixture with your hands, spatula or large spoon. Don’t overwork it. Form into cakes/patties and place on a parchment or wax paper lined plate, separate layers of sliders with additional parchment. Taste and adjust seasoning to your preference. Cover with wrap and chill for at least 30 minutes or overnight.

When ready to cook the salmon patties, place just enough olive or grapeseed oil in the pan you use to just lightly coat the bottom. Heat the oil over medium heat, add the salmon cakes (allowing room between each cake to flip them). and cook 3-4 minutes per side, adding a little more oil if necessary. If cakes begin to brown too much, remove the pan from heat for 15-30 seconds and reduce heat to low to finish them off.

Serve with tartar sauce or make a simple Sriracha Mayo by combining Mayo, a little Sriracha, a squeeze of lemon juice and black pepper. Taste and adjust to your preference.

Healthy sweet potato salmon cakes that take just 15 minutes to make! They're flavorful, crispy on the outside, and perfectly moist thanks to the sweet potato. Serve with your favorite salad, veggies, and grains!

15-Minute Sweet Potato Salmon Cakes

For the salmon cakes:

sweet potato,

(6 ounce) can wild salmon, drained

panko breadcrumbs (or use gluten free breadcrumbs)

cumin

garlic powder

cayenne pepper

salt and pepper

Coconut oil or olive oil,

Optional slaw

carrots

red cabbage

cilantro

apple cider vinegar

sesame oil

maple syrup

Place sweet potato cubes into the bowl of a food processor with the blade attached. Pulse in short intervals until the sweet potatoes look very grated.

Next add in drained wild salmon, egg, panko, cumin, garlic powder and cayenne into the bowl of the food processor with the sweet potato. Generously season with salt and pepper. Pulse again until all of the ingredients are combined.

Unplug the food processor and remove the blade. Use your hands to form four even patties about ½ inch thick. You’ll need to compact them with your hands so they stick together well. Place on a plate.

Add coconut oil or olive oil to a nonstick skillet or griddle and place over medium heat. Add each patty to the skillet and cook about 2-4 minutes, until golden brown underneath, then carefully flip patty and cook another 2-4 minutes. Remove from heat and transfer to buns, lettuce wraps, or on top of a salad.

To make the optional slaw: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve. Once ready to serve, top cakes with slaw or just serve on the side!

Add some oomph and creamy, rich flavor to your Trifecta salmon with this simple salmon cakes recipe. Then top it all off with a zesty and vibrant chimichurri sauce!

Low Carb Keto Baked Salmon Patties

Trifecta salmon

1.5 Tbsp. Flax seeds, ground

Tsp. avocado oil

onion, small diced, sauteed

fresh parsley, chopped

Tsp. garlic

whole liquid eggs

Salt and pepper

Tbsp. Chimichurri sauce

Spray oil

Preheat your oven to 375 degrees Fahrenheit. Dice onion, and saute it in a saute pan by spraying with spray oil. Cook until translucent, season with salt and cool in the fridge.

Break salmon apart with hands. Transfer to food processor and pulse until a paste-like consistency is formed.

Add the whole liquid eggs, granulated garlic, avocado oil, ground flaxseed, and chopped parsley into the food processor. Season with a pinch of black pepper and salt. Pulse a few more times to combine. Transfer to a bowl scraping all sides with a spatula.

Form salmon patties into 4.2 oz patties. Transfer to a parchment-lined baking sheet pan. Bake for 15 min. Broil for 5 to make a golden crust.

Make the chimichurri sauce as explained on the recipe.

Divide the mixture into 6 even-sized balls with your hands and place on a baking sheet lined with parchment paper. Use your fingers to flatten each ball into a patty shape. 

Bake for 25 minutes, followed by 5 minutes under the broiler to give them a nice golden crust.

These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.

Salmon Cakes Recipe (Salmon Patties)

salmon filet*

Black Pepper

medium onion (1 cup finely diced)

red bell pepper (diced)

Tbsp unsalted butter (divided)

Panko bread crumbs (Japanese Style crumbs)

eggs (lightly beaten)

Tbsp mayo

Worcestershire sauce

parsley

Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.

Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.

In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.

Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

https://www.youtube.com/watch?v=gOwBlnSmuxw

These tasty salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmarks of these salmon cakes. They are the real deal!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️
🖨Print Salmon Cakes Recipe: https://natashaskitchen.com/salmon-cakes-recipe/
🖨Print Tartar Sauce Recipe: https://natashaskitchen.com/tartar-sauce-recipe/

Ingredients for Salmon Patties:
►1 lb fresh salmon filet
►Olive oil
►Garlic salt (I used Lawry's Brand), to taste
►Black pepper, to taste
►1 medium yellow onion (1 cup), finely diced
►1/2 red bell pepper, seeded and diced
►3 Tbsp unsalted butter, divided
►1 cup Panko bread crumbs
►2 large eggs, lightly beaten
►3 Tbsp mayonnaise
►1 tsp Worcestershire sauce
►1/4 cup parsley, finely minced

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How To Make Salmon Cakes Recipe - Quick and Easy Salmon Patties

These Low-Carb Salmon Patties have the flavor of the classic salmon patty recipe with none of the fillers. Both recipes are kid-approved and easy to make.&nbsp;

Low-Carb Salmon Patties

Wild Alaskan Pink Salmon

black pepper

salt

butter

olive oil

Drain salmon into a bowl, and reserve the liquid.

Remove bones and skin from the salmon.

Add egg, black pepper and salt to the salmon. Mix with your hands until incorporated. The mixture should be slightly wet and sloppy. If too dry, add some salmon broth back to the mixture.

Add butter and olive oil to a skillet; heat over medium heat until butter mixture is sizzling.

Make 4 patties out of salmon mixture; add to the skillet.

Cook on each side 5 to 7 minutes or until golden brown.

These salmon patties (also known as salmon cakes) are incredibly moist and flavorful. They're also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. Read the notes below for more information.

Salmon Patties (gluten-free, paleo)

olive oil (divided)

onion (finely diced)

red bell pepper (finely diced)

garlic

almond flour

eggs (beaten)

tbsp mayonnaise

Dijon mustard

parsley (finely chopped)

dill (finely chopped)

mayonnaise

lemon

Preheat the oven to 425 degrees fahrenheit.

Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 10-13 minutes, or until just cooked through.

While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley.

Remove the salmon from the oven and cool in the refrigerator for 5-10 minutes.

While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.

Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the cooled onion and bell pepper along with the dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Combine all ingredients with your hands until well mixed.

Form the salmon mixture into small patties with your hands and place them to the side.

Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel lined plate.

Serve the salmon patties with the lemon dill mayonnaise.

Add all ingredients to a small mixing bowl and stir to combine.

Lemon Dill Mayonnaise

Homemade fresh salmon burgers topped with a slightly spicy cajun style remoulade sauce. These burgers are hearty, filling, and easy to make. Serve them in hamburger buns or with a salad!

Salmon Burgers with Cajun Remoulade Sauce

shallot, minced

red bell pepper, minced

celery, minced

parsley, chopped

capers, roughly chopped

EACH minced garlic and lemon juice

panko breadcrumbs + more (see notes)

½ teaspoon EACH seafood seasoning AND cayenne

oil,

scallion, chopped

creole mustard (or dijon)

EACH hot sauce AND lemon juice

horseradish

CAJUN REMOULADE SAUCE: In a small bowl, combine...

CAJUN REMOULADE SAUCE: In a small bowl, combine all the ingredients for the sauce. Stir and season with salt and pepper to taste. Refrigerate until ready to use.

SALMON BURGERS: In a medium skillet heat 1...

SALMON BURGERS: In a medium skillet heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, red bell peppers, and celery and cook for 3-5 minutes. You want to just soften the veggies. Remove the veggies to a small plate or bowl, allow to cool for several minutes.

Add the salmon to a food processor and...

Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky. Remove the salmon to a medium bowl, stir in the cooled shallot mixture, parsley, capers, garlic, lemon juice, mayo, panko, seafood seasoning, cayenne, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Combine until the mixture is evenly mixed. Divide the mixture into 6 patties. Place 2 tablespoons panko on a plate and place the patties on top. Sprinkle with another tablespoon of panko and press the patties gently.

Heat a small amount (about 1-2 tablespoons) of...

Heat a small amount (about 1-2 tablespoons) of oil in a skillet over medium-high heat. Fry the salmon patties 3 at a time (or 1-2 depending on the size of your skillet), flipping once after 3-5 minutes. The patties should be golden and crispy on the outside and cooked to preference on the inside. Feel for firmness if you prefer a fully cooked patty.

Serve the burgers in burger buns with your...

Serve the burgers in burger buns with your favorite fixings and the cajun remoulade sauce OR over a bed of greens for a fresco style burger!

Juicy salmon patties made low carb with almond flour and served with a dairy free homemade tartar sauce recipe.

Keto Salmon Patties

wild salmon (skin removed & cubed*)

avocado oil mayonnaise

eggs

tamari soy sauce

mustard

½ cup cream or almond milk

garlic & onion powder

capers

Avocado oil

greek or plain dairy free yogurt

dill relish

Zest & juice of ½ a lemon

chives (finely sliced)

To a food processor, add all of the salmon patty ingredients(not the oiincluding ¾ teaspoon salt, and a few cracks of pepper. Blend to combine, but keep it just a tad chunky. Chill the salmon mixture in fridge for 30 minutes or up to 4 hours. Pre-heat large non-stick pan just below medium-high heat and wait for it to get hot. Grab enough salmon mixture to form a large golf ball, place in the pan, and press it into a patty using your fingers or a spatula. Add about 4 salmon patties to the pan and allow to cook for about 4 minutes, until deep golden in color. Flip and cook another 3 minutes. Remove salmon patties from pan and repeat with the second batch, adding a bit more oil if needed.

Meanwhile, make the tartar sauce by adding all the ingredients to a bowl, mix well, and check for seasoning. You want the flavors to be bright and tangy, so you may need more lemon juice.

Serve the salmon patties with the tartar sauce and garnish with more chives. Enjoy!

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I've got an easy salmon patty recipe that is full of flavor and perfect for the keto diet. Plus, these salmon patties are dairy free thanks to my tartar sauce that uses almond milk yogurt, so good. All you need to do to make these salmon patties is put everything in a goof processor and blitz it up. The salmon is meaty, the herbs and spices and flavor, and the tip to making this keto is using almond flour soaked in cream/almond milk to replace breadcrumbs. Cook up the juicy salmon patties in some avocado oil and serve with my zesty dairy free tartar sauce, you will love it! Mad Love, Bobby..Dessi..Rose Honey...Art XOXO

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Macros per salmon cake, recipe makes 10: 
298 calories
1.22 grams of net carbs 
2.23 grams of total carbs
21.8 grams of fat
22.8 grams of protein
1.1 grams of fiber 

Macros per 1 tablespoon of tartar sauce: 
52 calories
0.04 grams of net carbs
0.18 grams of total carbs
5.7 grams of fat
0.17 grams of protein
0 fiber

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How To Make Juicy Salmon Patties with Tartar Sauce - Keto and Dairy Free

This Easy Salmon Patty recipe is definitely a keeper. Made with canned salmon and simple ingredients, you’ll want to make it again and again.

Easy Salmon Patties

Parmesan cheese

breadcrumbs

small bell pepper (finely diced)

scallion

salt (to taste)

Place the salmon into a medium mixing bowl, and gently flake with a fork.

Add the rest of the ingredients and mix everything well.

Using a 1/2-cup as a measure, form small patties with your hands.*

IF FRYING: Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). Fry the patties for about 5 minutes on each side, until crispy and cooked through.

IF BAKING:  Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered. Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes. Flip, and bake for an additional 5-7 minutes.

https://content.jwplatform.com/videos/wMbmURLL.mp4

Salmon Patties

Salmon Croquettes are a southern classic! Full of salmon, peppers, onions and seasoning, this versatile dish is sure to be loved by all!

Southern Salmon Croquettes

flour

yellow cornmeal

red bell pepper (, finely chopped)

sweet onion (, diced)

egg (, beaten)

pepper

cilantro (, chopped)

Olive oil

Prepare

In a large bowl whisk together flour and cornmeal.

Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.

Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.

Cook

Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.

Serve

Serve immediately with your favorite dipping sauce.

If you&#x27;ve tried this recipe, come back and let us know how it was!

Enjoy salmon patties with this quick and easy dinner recipe made with a favorite pantry staple, canned salmon.

Canned Salmon Patties

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