Main Dish
Low Carb Salmon Cakes - Easy High-Protein Salmon Recipe 
... from Aunt Sandy's Kitchen
- Serves: 8 salmon cakes
- Prep Time: 15 minutes
- Cooking: 20 minutes
- Total Time: 35 minutes
- Calories: 120-130 Calories per cake
These Low Carb Salmon Cakes are an easy high-protein salmon recipe made with canned salmon, eggs, onion, and Old Bay Seasoning with no breadcrumbs or flour needed. They cook in a skillet until crisp and golden brown on the outside while staying tender and flavorful inside.
Aunt Sandy's salmon cakes are simple enough for a weeknight dinner but hearty enough to serve as the main dish. Because the eggs act as the binder instead of crackers or breadcrumbs, this recipe is naturally lower in carbohydrates than traditional salmon patties. Serve them with a side salad, broccoli, green beans, coleslaw, or your favorite Southern vegetable.
🛒 Ingredients
Instructions
- Drain the salmon. Open the canned salmon and drain it thoroughly.
- Clean and flake the salmon. Pick through the salmon and remove any bones or large pieces of skin. Place the salmon in a large mixing bowl and flake it evenly with a fork.
- Combine the ingredients. Beat the eggs in a separate bowl. Add the beaten eggs to the salmon along with the onion, salt, black pepper, and Old Bay Seasoning. Mix until everything is evenly combined.
- Shape the salmon cakes. Divide the mixture into 8 portions and shape each portion into a patty weighing approximately 2 ounces.
- Heat the skillet. Add the oil to a large skillet and heat over medium heat.
- Fry the salmon cakes. Carefully place the patties in the hot skillet without overcrowding the pan. Cook for approximately 5 minutes on the first side, or until golden brown and crisp.
- Turn and finish cooking. Turn each salmon cake once and cook for approximately 5 minutes on the second side. Work in batches if necessary.
- Serve. Remove the salmon cakes from the skillet and serve hot.
Enjoy!
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Recipe Notes
- Drain the salmon thoroughly. Excess liquid can make salmon cakes more difficult to shape and turn.
- No breadcrumbs are needed. The eggs bind the salmon together, keeping this recipe lower in carbohydrates than salmon cakes made with crackers, breadcrumbs, or flour.
- Watch the onion moisture. If grating the onion produces a large amount of liquid, lightly squeeze out the excess before adding it to the salmon.
- Don't turn the cakes too early. Allow the first side to develop a golden crust before flipping. This helps the cakes hold together.
- Turn only once. Repeatedly moving or flipping the patties can cause delicate salmon cakes to break apart.
- Cook in batches when necessary. Leaving room between each salmon cake makes them easier to turn and helps the outside brown instead of steam.
- Serving suggestion: For a lower-carb meal, serve with broccoli, green beans, cabbage, cauliflower mash, coleslaw, or a simple garden salad.
Frequently Asked Questions
Are salmon cakes low carb?
These salmon cakes are made without breadcrumbs, crackers, or flour. The primary ingredients are canned salmon, eggs, onion, and seasonings, making them lower in carbohydrates than many traditional salmon cake recipes.
What keeps salmon cakes together without breadcrumbs?
Eggs act as the binder in this recipe. Thoroughly draining the salmon, removing excess moisture from the onion, firmly shaping the patties, and allowing the first side to brown before turning also help the salmon cakes hold together.
Can I use boneless and skinless canned salmon?
Yes. Boneless and skinless canned salmon can be used in this recipe and eliminates the step of removing larger bones or pieces of skin.
Why are my salmon cakes falling apart?
Too much moisture is one of the most common causes. Drain the salmon thoroughly and remove excess liquid from grated onion. Also avoid turning the salmon cakes until the first side has developed a firm golden crust.
Can I make salmon cakes ahead of time?
You can prepare and shape the salmon mixture ahead of cooking and keep the patties covered in the refrigerator until you are ready to fry them. Keep the mixture properly refrigerated because it contains eggs.
What oil is best for frying salmon cakes?
Use a neutral cooking oil suitable for skillet frying, such as vegetable, canola, or avocado oil. Heat the oil over medium heat before adding the salmon cakes.
What should I serve with low carb salmon cakes?
Try broccoli, green beans, fried cabbage, coleslaw, cauliflower mash, roasted vegetables, or a garden salad for a lower-carb meal.
Are these salmon cakes gluten-free?
This recipe contains no flour, crackers, or breadcrumbs. If you need the recipe to be strictly gluten-free, check the labels on your canned salmon, seasonings, and other packaged ingredients for your specific dietary requirements.
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