Keto Bang Bang Salmon Cakes

Name: Keto Bang Bang Salmon Cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 serving
Ingredients: 1 pound fresh salmon filet; ½ cup Super Fine Almond Flour; 2 tablespoons red bell pepper; 1 tablespoon scallions; 1 whole egg; 2 tablespoons butter; Keto friendly oil of your choice; 1 batch of Bang Bang Sauce

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
5
Calories
376 kcal
Course
Appetizer
Cuisine
Chinese

Keto Bang Bang Salmon Cakes

Iris Warren

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Salmon cakes get a flavorful kick of spice with homemade Bang Bang sauce added to the mix!

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Ingredients

Servings

1 pound fresh salmon filet
½ cup Super Fine Almond Flour
2 tablespoons red bell pepper finely minced
1 tablespoon scallions thinly sliced
1 whole egg beaten
2 tablespoons butter unsalted
Keto friendly oil of your choice for frying
1 batch of Bang Bang Sauce see my recipe

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Instructions

Preheat oven to 425F. Place the salmon on a baking rack over a baking sheet and brush with the oil. Add salt and pepper over the top and bake for 10-12 minutes or until cooked through.
Using a fork, flake the salmon apart and discard the skin. Add the salmon to a large mixing bowl along with the red pepper, egg, almond flour, scallions and 2 tablespoons of Bang Bang Sauce. Toss until combined.
Using a cookie scoop, form the cakes about 2-3" in diameter and place on a plate lined with parchment paper. I was able to get 22 patties out of this batch. Alternatively, you can make them larger using an ice cream scoop, and extend the cooking time a bit.
Heat a large non-stick skillet to medium and add the oil and butter. Fry the salmon cakes for 3-4 minutes on each side or until slightly golden. Allow to drain on paper towels before serving. Serve with a drizzle of the bang bang sauce over the top and enjoy!
Store leftovers in the fridge for 1-2 days or freeze.Note: You can make this with canned salmon, but I highly recommend using fresh, if you're able to.