These quick to make keto salmon fish cakes with bang bang sauce will become a new family favorite.
They get a burst of flavor from the addition of a spicy mayonnaise sauce called Bang Bang Sauce.
You can make these salmon cakes with fresh or canned fish. They will turn out delicious no matter what type of fish you use.
Often times fish patties are held together with egg and a bit of mashed potatoes or breadcrumbs. To create a salmon patty that is lower in carbs the potatoes are replaced with almond flour. The fish cake will still hold together well with the almond flour. No need to dredge them in breadcrumbs or panko breadcrumbs. This also helps to keep the carb count in check.
You can also swap out the almond flour for crushed pork rinds when making these fish cakes with bang bang sauce. You can run whole pork rinds through a food processor to crush them or use one of the many premade pork rind panko crumbs that are currently being sold on the market (check out this affiliate link to my favorite brand: Pork King Crumbs).
Before beginning the recipe make the Bang Bang Sauce. This sauce is slightly sweet, slightly spicy with a creamy texture that goes well with seafood, vegetables and meat. It tastes great on lots of things! The sauce is made from a few ingredients. If you can’t find the chili garlic sauce it can be easily found on Amazon here (this is an affiliate link):
Bang Bang Sauce
INGREDIENTS:
- 1/2 cup mayo
- 1 tablespoon sriracha sauce
- 1 tablespoon chili garlic sauce
- 2 teaspoon rice vinegar
- 3 tablespoons sugar free apricot preserves
- 2 teaspoons lime juice
- 1/4 teaspoon crushed red pepper
DIRECTIONS:
In a small bowl add all the ingredients, mix well.
Once you’ve made the sauce you can continue on with the salmon fish cake recipe. The bang bang sauce isn’t just drizzled over the salmon fishcakes. It’s also included in the cakes themselves.
Salmon Fish Cakes With Bang Bang Sauce
INGREDIENTS:
- 1 pound fresh salmon filet
- 1/2 cup super fine almond flour
- 2 scallions finely sliced
- 1 whole egg, beaten
- 2 tablespoons butter unsalted
- 3 tablespoons of Bang Bang Sauce
- oil of your choice for frying (olive oil, coconut oil, etc)
DIRECTIONS:
- Preheat oven to 425F.
- Place the salmon on a cookie sheet and brush with a little oil. Sprinkle salt and pepper over the top. Bake for 10-12 minutes.
- Discard the skin. Use a fork and flake the salmon. In a mixing bowl add the salmon, egg, scallions, almond flour and Bang Bang sauce. Mix to combine.
- Using a 1/3 cup measuring cup scoop out some of the salmon mixture. Form into a patty shape with your hands. Set aside.
- In a large non-stick skillet or frying pan add the butter and a tablespoon or two of your choice of oil. Heat over a medium heat. When oil is hot fry the salmon cakes for 3 to 4 minutes each side or until slightly golden.
- Place the cooked patties on a paper towel and allow any excess oil to be absorbed.
To serve:
Serve the salmon over salad greens and drizzle with additional Bang Bang sauce. Include some lemon wedges for those who might also enjoy a bit of lemon on their salmon cake.
Any leftover salmon can be stored in the refrigerator for up to 5 days.
Freezer Tips:
Place the individual salmon patties between parchment paper and store in a well sealed freezer bag. Start by placing squares of parchment down (cut them yourself or purchase already cut pieces) and place a scoop of your salmon mixture on it:
Place a second piece of parchment on top of the mixture. Press down gently to form a patty.
Place the salmon patties (we ate all the salmon so I used these tuna patties below as an example) in a freezer bag. Remove all the air from the bag. Press down to squeeze as much of the air out of the bag and seal it.
Write the name and date on the bag. There’s nothing worse then taking a bag out of the freezer and not knowing what’s in it (even if you think you will remember).
Also adding the date will help you to remember when it was frozen so you can eat it in a timely manner. Leaving food in the freezer too long will cause freezer burn and the quality of the salmon cake will go down. Save yourself money by avoiding food waste.
To cook, allow the patties to partially thaw before cooking in a bit of oil. They do not need to be completely thawed before frying.
You can replace the fresh salmon with canned salmon. The number of cans needed will depend upon their size. You will need about 16 ounces (or slightly more/less) canned salmon.
Looking for waxed squares as shown in the pictures above? Then check these out on Amazon:
Notes:
You can make this with canned salmon, but I highly recommend using fresh, if you’re able to.
You can also makes these keto salmon fish cakes with bang bang sauce with canned tuna in place of the salmon. These taste delicious with both types of fish.
Keto Salmon Fish Cakes With Bang Bang Sauce
These salmon fish cakes get a burst of flavor from the addition of a spicy mayonnaise sauce called Bang Bang Sauce. You can make these fish cakes with fresh or canned salmon.
Ingredients
Keto Salmon Fish Cakes
- 1 pound fresh salmon filet
- 1/2 cup Almond Flour
- 2 scallions finely sliced
- 1 eggs
- 2 tablespoons butter
- 3 tablespoons of Bang Bang Sauce
- vegetable oil
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon Chili Garlic Sauce
- 2 teaspoon rice wine vinegar
- 3 tablespoon sugar free apricot preserves
- 2 teaspoons lime juice
- 1/4 teaspoon crushed red pepper
Instructions
To make the Keto Salmon Cakes
- If using fresh salmon it will need to be cooked first. Start by preheating the oven to 425F.
- Place the salmon on a cookie sheet and brush with a little oil. Sprinkle salt and pepper over the top. Bake for 10-12 minutes.
- Discard the skin. Use a fork and flake the salmon. In a mixing bowl add the salmon, egg, scallions, almond flour and Bang Bang sauce. Mix to combine.
- Using a 1/3 cup measuring cup scoop out some of the salmon mixture. Form into a patty shape with your hands. Set aside.
- In a large non-stick skillet add the butter and a tablespoon or two of your choice of oil. Heat over a medium heat. When oil is hot fry the salmon cakes for 3 to 4 minutes each side or until slightly golden.
- Place the cooked patties on a paper towel and allow any excess oil to be absorbed.
To make the Bang Bang Sauce
- Mix all the ingredients together in a bowl. Refrigerate for 30 minutes to blend flavors.
Notes
You can make this with canned salmon, but I highly recommend using fresh, if you’re able to. You can also swap out the salmon and use canned tuna in its place if desired. To serve:
Serve the salmon over salad greens and drizzle with additional Bang Bang sauce.
Nutrition
If you are looking for other low-carb/keto recipe ideas, be sure to check out our growing Recipe Index full of low-carb/keto recipes!
The sauce makes the cake! Good basic recipe, but I will spice up the patty more next time.