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Crispy Salmon Cakes – Whole30 – KETO – PALEO


  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 16
  • Total Time: 26
  • Yield: 5 cakes 1x
  • Category: entree
  • Method: fry
  • Cuisine: seafood

Description

Delicious, nut free, Whole30 and keto salmon cakes!


Scale

Ingredients

  • 2 cans wild caught salmon 12oz
  • 3 sprigs minced cilantro, fresh
  • 3 sprigs minced oregano, fresh
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • ½ teaspoon fine salt
  • 1 tablespoon olive oil
  • 2 large eggs
  • 3 tablespoons flax meal
  • 2 tablespoons duck fat or lard for frying

Instructions

  1. Heat a large cast iron skillet over medium heat.
  2. Open and drain the cans of salmon, crumble the salmon in to a large bowl.
  3. Add in the minced herbs, lemon zest and juice, cumin, pepper, onion, salt and olive oil. Mix well.
  4. Mix in the eggs and then the flax meal.
  5. Shape 6 even patties.
  6. Cook as many as will fit in the skillet without over crowding, usually 4, at a time.
  7. Cook for 4 minutes each side or until golden brown.
  8. Remove from the heat set on a cooling rack to drain or paper lined plate.
  9. Cook the remaining salmon cakes and enjoy!
  10. Store in an airtight container in the fridge. Heat in the toaster oven or in a skillet over medium heat for 3-4 minutes.

Recipe Notes:

  • For 5 patties, per patty:For 5, per cake: Calories 223, Fat 16g, Carbs 4, Fiber 2, Protein 17g

Nutrition

  • Serving Size: 1 cake
  • Calories: 223
  • Fat: 16g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 17g

Keywords: crispy salmon cakes