This post contains affiliate links. Click here to read my affiliate policy.
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!
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”.
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:
- It’s rich ins Omega-3 Fatty Acids and considered one of the best sources!
- It’s high in B vitamins
- Loaded with Selenium and Potassium
- 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
- Boneless and Skinless Salmon, drained
- Coconut Flour
- Dried dill
- Lemon pepper
- Sea Salt
- Coconut oil
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)
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!
So easy to make, these Keto Salmon cakes are packed with rich dill flavor.
- 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.
Amount Per Serving: Calories: 137Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 103mgSodium: 67mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 12g