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Keto Salmon Cakes With Avocado Salsa - Crispy, Fresh, and Low-Carb

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Canned or cooked salmon: 16 ounces (drained if canned), skinless and boneless, flaked
  • Eggs: 2 large, beaten
  • Almond flour: 1/2 cup, packed (fine blanched works best)
  • Mayonnaise: 2 tablespoons (avocado oil mayo if possible)
  • Dijon mustard: 1 tablespoon
  • Fresh lemon juice: 1 tablespoon, plus wedges for serving
  • Green onion: 2 tablespoons, finely sliced
  • Fresh parsley or dill: 2 tablespoons, chopped
  • Garlic: 1 clove, minced (or 1/2 teaspoon garlic powder)
  • Smoked paprika: 1/2 teaspoon
  • Salt and pepper: 3/4 teaspoon salt and 1/2 teaspoon black pepper, or to taste
  • Olive oil or avocado oil: 2–3 tablespoons for pan-searing
  • Avocado: 2 medium, diced
  • Tomato: 1 small, seeded and diced (optional for strict keto; you can reduce or skip)
  • Red onion: 2 tablespoons, finely diced
  • Fresh cilantro: 2 tablespoons, chopped (or parsley if you prefer)
  • Jalapeño: 1/2, finely minced (optional for heat)
  • Lime juice: 2 tablespoons, fresh
  • Extra-virgin olive oil: 1 tablespoon
  • Salt and pepper: To taste

Method
 

  1. Mix the salmon base: In a large bowl, add the flaked salmon, eggs, almond flour, mayonnaise, Dijon, lemon juice, green onion, herbs, garlic, smoked paprika, salt, and pepper. Stir gently until combined. The mixture should hold together but not be dry.
  2. Chill briefly: For a firmer patty, place the bowl in the fridge for 10–15 minutes. This helps the almond flour hydrate and makes shaping easier.
  3. Shape the cakes: Divide into 8 patties, about 1/2 inch thick. If the mixture feels loose, add 1–2 extra tablespoons of almond flour. If it’s too dry, add 1 teaspoon of mayo or lemon juice.
  4. Make the salsa: In a medium bowl, gently toss the avocado, tomato, red onion, cilantro, jalapeño, lime juice, olive oil, salt, and pepper. Taste and adjust salt or lime as needed. Set aside.
  5. Pan-sear option: Warm a large nonstick skillet over medium heat. Add 1–2 tablespoons of oil. Place patties in the pan without crowding. Cook 3–4 minutes per side until golden brown and heated through. Add more oil as needed for the second batch.
  6. Air fryer option: Preheat to 380°F (193°C). Lightly oil the basket. Arrange patties in a single layer, spray tops with oil, and air fry 8–10 minutes, flipping at the halfway mark, until crisp and browned.
  7. Serve: Plate salmon cakes with a generous spoon of avocado salsa on top. Finish with lemon wedges and a sprinkle of extra herbs if you like.