These Keto Salmon Cakes With Mustard Dill Sauce are made with fresh salmon and dill. Whether you like to call them salmon cakes, salmon croquettes, or salmon patties, you’ll love this recipe. This recipe is low-carb, gluten-free, and perfect for those on ketogenic or diabetic diets.
These salmon cakes are made with fresh salmon to optimize tenderness and flavor. These patties include tender flakes of salmon and hints of scallion and dill. They are cooked on to stovetop to golden perfection. The recipe includes a creamy sauce with notes of mustard and dill.
This recipe makes a perfect main course for lunch or dinner. If you like, you can make them in miniature and serve them as an appetizer.
The inspiration for Keto Salmon Cakes
This recipe, like many of my recipes, was inspired be a dish my mother used to make–salmon croquettes and creamed peas. Her recipe was a childhood favorite of mine.
In this recipe, I reinvigorate my mother’s croquettes by using fresh wild salmon instead of canned, adding fresh herbs, and create a lower carb, gluten-free sauce. These upgrades result in a delicious salmon cake loaded with flavor and healthy omega-3 fatty acids.
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Is salmon a low-carb food?
Yes! Salmon has no carbohydrates at all. This allows it to easy fit into a low-carb diet. It’s a wonderful source of protein and has healthy fats.
While salmon has no carbs, you will need to be careful about the other ingredients in salmon recipes. For example many sauces contain sugars and starches.
In addition, most recipes for salmon croquettes, patties or cakes include high carbohydrate wheat flour, cracker crumbs, bread crumbs, or Panko crumbs. These ingredients will increase the carbohydrate level of the final dish.
Why make Salmon Cakes from fresh salmon?
While many people make salmon patties out of canned salmon, I prefer to make them from fresh.
Overcooking salmon makes it dry and tough. Since canned salmon has already been cooked once, using it in patties cooks it a second time adding to the dryness and toughness of the salmon cakes. Using fresh salmon makes them juicier and more tender.
How to make Salmon Cakes (Salmon Patties) from fresh salmon
Making salmon cakes from fresh salmon is similar to making it from canned. You just need to chop the salmon into small pieces first.
What salmon to use for fresh salmon cakes
I use boneless, skinless wild salmon fillets when I make salmon cakes. This saves time because I don’t need to skin or debone the salmon.
How to prepare the ingredients for salmon cakes
To make the salmon cakes, start by chopping the salmon into 1/4 inch cubes. Mince the scallion.
Next, break the eggs into a bowl and lightly beat them with a fork.
Mixing the ingredients
To mix the ingredients for the cakes together, put the salmon, almond flour, scallion, eggs, salt, pepper, and dill in a large mixing bowl.
I prefer to use clean hands to mix these ingredients thoroughly.
Shaping the patties
Before shaping the patties, I divide the mixture into eight equal sections.
Next, take a section, shape it into a patty about half an inch thick. Don’t try to make the patties too thin or they will not hold together well.
Place each patty on a plate to await cooking.
Cooking the salmon cakes
I cook these salmon cakes in a non-stick skillet. First, I heat the skillet over medium heat, then add the oil. Once the oil is hot, I add the salmon cakes.
It is important not to crowd the salmon cakes. If they are touching each other, they will not brown properly.
Be sure to allow the first side to brown before turning. After turning, cook them a few minutes more.
How to tell when salmon cakes (salmon patties are done)
I cook my salmon patties until both sides are golden brown and the meat just becomes opaque. This ensures a tender, juicy cake.
Do not overcook the salmon cakes as overcooking will result in tough, dry salmon cakes.
How to keep Salmon Cakes (Salmon Patties) from falling apart
This recipe contains eggs, which act as a binder, and almond flour, which acts as an extender to keep the salmon patties from falling apart.
While the egg and almond flour act as a “glue” to hold the ingredients together, you will have better luck if you chop the ingredients properly. I find that cutting the ingredients by hand keeps the meat from becoming overworked and tough. However, large chunks of salmon or scallion will not hold together as well as smaller chunks. I find that 1/4 inch cubes of salmon work quite well in this recipe. I mince the scallion into tiny pieces.
Another tip to help keep these cakes together comes with the shape. Shaping your patties so they are thick on the edges as well as in the center will help keep them from crumbling at the edge.
While I typically cook these patties right after shaping them, refrigerating them for half an hour or so before cooking will strengthen the bond between the eggs and almond flour.
After the patties are shaped, you will want to transfer them from the plate to the heated skillet very gently. I push each patty off the plate with one hand, sliding it onto my other hand. Next, I carefully place it into the hot skillet.
Be sure to cook the salmon cakes on the first side long enough. Browning will strengthen the bond of the ingredients and help them hold during the stress of flipping. I use a wide spatula to flip them.
Can I make low-carb Salmon Cakes ahead?
You can make salmon cakes ahead of time, but they will be best if you cook them right before eating. Shaping these cakes and sauce ahead of time allows the flavors time to mingle and helps the cakes hold their shape.
To make the patties ahead, I recommend mixing the ingredients and shaping them into patties. Cover the patties and place in the refrigerator.
You may store them in the refrigerator up to a day ahead of time. When ready, cook them on the stovetop as described in the recipe.
The sauce may be made a day or two ahead as well. Simply mix the ingredients and store in an airtight container in the refrigerator.
What goes with Salmon Cakes?
These salmon cakes go well with a simple salad or other vegetable. Our recipe for Grilled Romaine with Cucumber Dill Dressing or our Easy Roasted Leek and Asparagus Salad or our Mediterranean Salad would make a wonderful accompaniment.
If you would like a low-carb version of rice, you will find that some riced cauliflower or our Cauliflower Risotto will fit the bill.
Keto Salmon Cakes With Mustard Dill Sauce
These Salmon Burgers With Mustard Dill Sauce are gluten-free and keto-friendly. They come together quickly and easily and make a tasty appetizer or main course.
Salmon burger ingredients
- ¼ cup sour cream olive oil mayonnaise may be substituted
- 1 teaspoon mustard whole grain
- 1 teaspoon fresh dill minced
- sea salt to taste
- fresh dill (optional)
- additional mustard (optional)
For the burgers
In a medium mixing bowl, mix together the salmon, almond flour, scallion, eggs, salt, pepper and dill together.
Using hands, form salmon mixture into eight patties , about ½ inch thick.
Heat a large shallow skillet over medium heat. Add avocado oil. When oil is hot, add salmon patties to skillet making sure they do not touch. (You may need to cook salmon cakes in batches.)
When browned, flip burgers and brown the other side. Turn heat to low and continue cooking until cooked through. Salmon should be opaque. Do not over-cook.
For the sauce
Add the sauce ingredients to a small bowl. Mix thoroughly. Taste and adjust seasonings if necessary.
Serve with salmon burgers. Garnish with additional dill and mustard, if desired.