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Keto Salmon Cakes With Roasted Garlic - Crisp, Savory, and Protein-Packed

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head garlic
  • 2 teaspoons olive oil (for roasting garlic)
  • 2 (6–7 ounce) cans salmon, drained and flaked, or 12 ounces cooked salmon, flaked
  • 2 large eggs
  • 1/2 cup almond flour
  • 2 tablespoons mayonnaise (sugar-free)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dill or chives)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2–3 tablespoons avocado oil or light olive oil for pan-frying
  • Lemon wedges, for serving
  • Optional: 1–2 tablespoons finely diced celery or green onion for crunch

Method
 

  1. Roast the garlic: Heat oven to 400°F (200°C). Slice off the top of the garlic head to expose cloves. Drizzle with 2 teaspoons olive oil, wrap in foil, and roast 35–40 minutes until soft and caramelized. Let cool, then squeeze out the cloves.
  2. Prep the salmon: Drain canned salmon well and remove large bones or skin if you prefer. Flake into small pieces so the cakes hold together.
  3. Mix the base: In a large bowl, mash the roasted garlic into a paste. Add eggs, mayonnaise, Dijon, lemon juice, and lemon zest. Whisk until smooth.
  4. Add dry ingredients: Stir in almond flour, smoked paprika, onion powder, salt, and pepper until combined.
  5. Fold in salmon and herbs: Add the flaked salmon and parsley (plus celery or green onion if using). Gently fold to keep some texture while ensuring everything is evenly distributed.
  6. Chill the mixture: Cover and refrigerate for 15–20 minutes. This helps the almond flour hydrate and makes shaping easier.
  7. Shape the cakes: With damp hands, form 8 small patties (about 2 1/2 inches wide) or 6 medium patties. Press lightly so they’re compact but not dense.
  8. Heat the pan: Warm 2 tablespoons avocado oil in a large nonstick skillet over medium to medium-high heat until shimmering.
  9. Cook to golden: Add the patties without crowding. Cook 3–4 minutes per side, turning once, until deeply golden and crisp. Add more oil as needed for the next batch.
  10. Finish and serve: Taste and sprinkle with a pinch of salt if needed. Serve hot with lemon wedges and a simple side like arugula, cucumber ribbons, or sautéed spinach.