How to make low carb salmon cakes

Robin Donovan

Recipe Developer

I love crab cakes, but it’s a rare occasion that I can see fit to shell out for lump crabmeat. I substitute salmon, because it’s flavorful, has great texture, and, especially if I use canned, is much more affordable than crab. The recipe below will satisfy your crab cake cravings without emptying your wallet.
Here almond flour stands in for bread crumbs as a binder, along with eggs and a bit of mayonnaise. Lime zest and jalapeño pepper give the dish lots of flavor. With a pile of lightly dressed salad greens alongside, this is one of my favorite meals. If you want to make it extra special, you could always serve the cakes over sautéed chard and topped with a rich hollandaise sauce.

Cooktop Cove

Low carb salmon cakes

25 minutes

8 minutes

33 minutes

1 (14-ounce) can salmon, drained and with bones and skin removed

¼ cup almond flour

Zest of 1 lime

1 tablespoon freshly squeezed lime juice

1/3 cup mayonnaise

1 large egg, lightly beaten

1 jalapeno, seeded and minced

2 green onions, thinly sliced

½ teaspoon salt

½ teaspoon freshly ground pepper

2 tablespoons olive oil

In a large mixing bowl, stir together the salmon, almond flour, lime zest and juice, mayonnaise, egg, jalapeño, and green onion. Season with salt and pepper.

Form the mixture into patties and chill in the refrigerator for about 20 minutes.

Heat the oil in a large skillet over medium-high heat. Add the salmon cakes and cook, turning once, until the patties are cooked through and golden brown on both sides, about 8 minutes total. Serve hot.

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