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Mediterranean Feta Keto Salmon Cakes - Bright, Savory, and Low-Carb

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 14–15 oz cooked salmon, flaked (canned or leftover baked salmon both work)
  • 1/2 cup crumbled feta
  • 1/3 cup almond flour (fine blanched for best texture)
  • 2 large eggs, lightly beaten
  • 2 tbsp mayonnaise (or full-fat Greek yogurt)
  • 2 tbsp finely chopped red onion (or shallot)
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill (or 1 tsp dried)
  • 1 clove garlic, minced
  • 1 tsp lemon zest + 2 tsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika (optional, for depth)
  • Salt and black pepper to taste
  • 2–3 tbsp olive oil for pan-frying
  • 1/2 cup full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp chopped dill or parsley
  • Pinch of salt and pepper

Method
 

  1. Prep the salmon. If using canned salmon, drain well and remove large bones and skin if desired. If using cooked salmon, flake it into small pieces with a fork.
  2. Mix the base. In a large bowl, whisk the eggs, mayonnaise, lemon zest, lemon juice, garlic, cumin, smoked paprika, a pinch of salt, and pepper until smooth.
  3. Fold in the good stuff. Add the salmon, feta, red onion, parsley, and dill. Sprinkle in the almond flour. Gently fold until the mixture holds together. It should be moist but not wet.
  4. Adjust texture. If the mixture feels loose, add 1–2 extra tablespoons of almond flour. If it’s too dry, stir in a teaspoon of mayo or lemon juice.
  5. Form patties. Scoop about 1/4 cup per cake and shape into 8–10 small patties about 1/2-inch thick. Chill them in the fridge for 10–15 minutes to help them set. This step helps prevent crumbling.
  6. Make the sauce (optional). Stir together yogurt, lemon juice, zest, herbs, salt, and pepper. Taste and adjust acidity or salt.
  7. Pan-fry. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the patties in a single layer without crowding. Cook 3–4 minutes per side until golden and crisp, adding more oil if needed. Don’t rush flipping—wait for a good crust.
  8. Serve. Plate the salmon cakes with the lemony yogurt sauce, a simple cucumber-tomato salad, or sautéed greens. Finish with a squeeze of lemon.