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Last Updated on December 7, 2020

Made with canned salmon, coconut flour, lemon pepper and dill, this Keto Salmon cakes recipe is hit! Spritz with lemon or top with your favorite tartar sauce and enjoy!

keto salmon cakes frying in a cast iron pan

When I moved to the Pacific Northwest, I had no idea what Salmon was. 

It’s just pure kismet that this Keto Salmon Cakes turned out as delicious as they are considering the recipe is simple as can be.

I was such a stranger to the fish that I couldn’t even pronounce it and called it “Sal Mond” until a kind friend told me what was up.  

Of course, it seems like  every time I turn around there are a host of words with pronunciations that make no sense in Oregon.

Take the word “Couch”. Yeah, I know you’re thinking I’m talking about a sofa but in Portland there is a street that bears this name and it’s pronounced “coo uch”.

ingredients on a table to make keto salmon cakes

I am not into fish and Salmon has one of the strongest flavors but I somehow managed to fall in love with my paleo salmon Cakes that uses coconut flour as the binder.

Not only is this recipe delicious – but salmon has some pretty amazing health benefits:

  1. It’s rich ins Omega-3 Fatty Acids and considered one of the best sources!
  2. It’s high in B vitamins
  3.  Loaded with Selenium and Potassium
  4. May help reduce the risk of heart disease and keep your waist slim.

Now that I’m done with my little nutrition essay, read on how to make this easy whole30 recipe.

What you’ll need for this Keto Salmon Cakes recipe

How to make Keto Salmon Cakes

In a bowl break the salmon up with a fork and add the diced onion, celery and spices.

Mix in the coconut flour and combine thoroughly.

Next add in the eggs and mix for roughly one minute.

Set your burner to medium high and add your coconut oil to a large skillet.

Shape the mixture in to 5 patties, roughly 2″ wide.

Add the patties to your pan and cook until the sides are golden brown, roughly 5 – 8 minutes on each side. DO NOT flip the salmon cakes until they are golden brown or they will fall apart. You need the side to completely brown so it will hold together. 

If you like this Keto recipe, you’ll love:

Ginger Chicken (Whole30, Keto)

Coconut Chicken (Whole30, Keto)

Now let’s chat about some common questions from people who make this recipe

Are salmon cakes the same as salmon patties?

Yes, they are. 

Can I substitute Tuna for the Salmon?

Yes, this is great substitution.

Can I substitute black pepper for lemon pepper?

Yes, you won’t notice the difference. 

I don’t have coconut flour, what flour can I use to replace it?

You can use tapioca flour.  However, this will increase the carbs and calories of the recipe. 


Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

paleo salmon cakes
Yield: 5

Keto Salmon Cakes

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

So easy to make, these Keto Salmon cakes are packed with rich dill flavor.

Instructions

  1. In a bowl break the salmon up with a fork and add the diced onion, celery and spices.
  2. Mix in the coconut flour and combine thoroughly.
  3. Next add in the eggs and mix for roughly one minute.
  4. Set your burner to medium high and add your coconut oil to a large skillet.
  5. Shape the mixture in to 5 patties, roughly 2" wide.
  6. Add the patties to your pan and cook until the sides are golden brown, roughly 5 - 8 minutes on each side. DO NOT flip the salmon cakes until they are golden brown or they will fall apart. You need the side to completely brown so it will hold together. 
  7. Enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 137Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 103mgSodium: 67mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 12g

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87 Comments

  1. I dont think I’ve ever seen canned salmon before (though I am not a fish person so I can’t say I’ve looked really hard for it either). πŸ˜‰ This looks like something my husband would LOVE though!
    Thanks so much for linking up! =)

  2. **Full Time Mama, Costco is selling it right now, canned wild alaskan salmon! You can also find it at Trader Joes if you live near one.

    Thanks for the recipe, I just found your site and this is what’s for dinner tonight!!

  3. I made these last night! We loved them!!
    The only difference: subbed parsley for dill (we had some growing outside so it was handy), AND I cooked on a cookie sheet in the oven at 350 degrees for about 35 minutes – flipping midway through – so I didn’t have to monitor them in the frying pan (used the time to make a salad)…I also think oven cooking takes less oil (just spray the cookie sheet).
    Having again for lunch! Love them!!!

    1. I’m so glad you liked them! Parsley sounds like a great substitution too. I’ll have to try that when I whip some up this week.

    2. Coconut oil is really good for you. Ingesting a couple tbsp a day will help with hair, skin, digestion, cavities, plaque and cholesterol.
      Don’t think of coconut oil as a bad thing, it’s actually a truly guiltless indulgence.
      They sell Organic Refined Oil sold as superfood at Costco in one gallon buckets.
      I only mention “Refined” , because there is NO Flavor. I love coconut, but not on all my food. This diet would be quite borring if all tastes like coconut. I love this recipe, my family also likes to chop up dried Mango, pineapple or passion fruit (lilikoi), dried works best with very small pieces.

  4. Made these tonight, with the 14.5 oz can from Aldi’s. Doubled all other ingredients, and wow! Very pleased. Thanks for the recipe.

  5. I catch and can my own salmon all summer so I have CASES of it! I have ALWAYS made salmon patties, but I used to make them with bread crumbs. I just recently started eating grain, sugar and dairy free and so happy to get some inspiration to recreate my beloved salmon patty recipe! πŸ™‚
    Thanks

    1. I make these a lot, when I’m doing low carb I use coconut flour. Sometimes I use instant mashed potatoes to bind. I through anything in, mayo, eggs, green onions, cayenne pepper. Can’t really mess them up.

  6. Huge success!! We were out of celery so I added some green onion and tripled it for a hungry family of 6 also added spome cracked pepper! Everyone loved it! Thanks for the great recipe!

  7. These…. were….fabulous! I doubled the recipe and made 10 salmon patties. Our non-paleo teenagers had no idea this was a special recipe until afterwards. They gobbled them up and begged for more. This is definitely a keeper! Thank you so very much. πŸ™‚

    1. Linda, I do not eat grains. You need something to help thicken the recipe, which the coconut flour does. If you eat grains you could do any flour and it should work.

      1. Perhaps Almond flour would be ok. Just getting on the Paleo bandwagon & this recipe looks awesome!!!! Thank you!!!

  8. hi! do you think almond flour would work ok instead of coconut? i’m not a fan of coconut flour, although i know it’s super healthy and i wish i was πŸ™‚

  9. One six ounce can or one 16 ounce can? Friend just made them and had trouble getting them to stick together

  10. Made these tonight, just delicious! Increased salt to 1/2 teaspoon, exactly the same otherwise. Delicate, needed two pancakes flippers to flip, worked beautifully. Will definitely make these again! Thank you for sharing.

  11. I grew up eating canned salmon or mackerel “patties”. We mushed it up with a sleeve of saltine crackers, egg and seasonings, fried in a skillet and I dipped mine in Heinz 57, A1 or ketchup. Served with creamed peas and fried potato slices
    Been paleo for a year and can’t wait to try this tonight! Some comfort food!

  12. I tried these tonight! I used a 14 oz. can of salmon and doubled the other ingredients. I liked the texture and how the cakes held together after they were cooked, but there was way too much dill weed for me. I think I’ll try these again at some point with at least half as much dill.

  13. This came out delicious! Made a few adjustments: didn’t have celery on hand or lemon pepper seasoning so added parsley and squeezed half a lemon into the mixture. Came out great. Thanks for the recipe!

  14. I made these following the recipe, but they were so liquidy, I had to triple the flour. Maybe my eggs were too big?

  15. I just made these. They were deeelish!!! I didn’t use celery. And added a bit of rosemary. I also made spicy mayo to dip in with some paprika and cayenne pepper. Soon good!!

  16. I’ve made this 4 times now and man is it delicious. Even my celery hating husband likes it! It works with both canned and freshly cooked salmon andi like substituting does dill for fresh. This is one of my new favorites!!

  17. am I the only one, two eggs would have been rediculously runny! I made it with one egg and it formed perfect patties for 6 oz. of salmon, what am I missing?

  18. I just wanted to say how much I LOVE these salmon patties! I grew up on these, but my mom made them from scratch. Since going paleo, I’ve tried a couple different recipes and this one is replacing all of them. My first bite tasted like home, so thank you again.

  19. I get my canned salmon at Costco too. I live in Alaska, so I know good salmon and the Costco wild Alaska Sockeye is really great. Don’t get any crappy Starkist kind!

  20. Fish cakes were always my favorite thing growing up in a Scottish family. I’m so happy to find this delicious recipe. Thank-you!! πŸ™‚ I ate half of it at once, it was hard to stop. πŸ™‚

  21. I don’t know you but I love you I can relate to how you write and what you’re all about LOL we are trying out your chicken and dumplings recipe it smells very good in here. Also going to make the salmon cakes

  22. Love the flavor of the patties! For some reason, they were dry. I used wild caught fresh salmon and cooked it in olive oil. I will make these again and again. Thanks

  23. Can you bake these in the oven? I’m terrible at keeping the patties together otherwise! If so, what temperature, and how long? Can’t wait to try these!! Thank you!

  24. These are my new favorite EVERYTHING!!! I used leftover salmon, onion (didn’t have celery), Penzey’s Sunny Spain seasoning (best brand, best seasonings), and followed everything else to a “t”. The batter was so horribly wet and messy-I fully expected a disaster. Plus they came out charred n ugly on the outside and nothing like your pictures, but the beauty was the taste inside! Mixed up some drops of compliant hot sauce with mayo to drizzle over the cakes in a lettuce shell. Last bits not necessary as these are totally perfection eaten as is while standing in the kitchen and telling your family and pets to leave you alone.

  25. Hi the flavour is nice but unfortunately I didn’t read enough comments before making these. I read the amount of salmon as a 16 oz can of salmon ( I live in Australia and the measurements are in grams) so I used a large can 455 grams. I added the juice of a fresh lime as per another recipe. They actually held together considering! But lacking some flavour ( of course :). I will make again altho I always use the skin and bones and mash them in…why skinless and boneless? Thank you.

  26. Hi! Looking forward to making these for dinner tonight! Is the serving size 3 patties? Thanks in advance.

  27. Okay, I never leave comments on recipes. But this was so good I just had to. I was really shocked at how good these were and am so happy to have this recipe! This is such a help for me with all the things I can’t eat, you’ve given me something delicious that I can eat and enjoy so much. THANK YOU!!!