These crispy salmon cakes take less than 30 minutes to make in the oven, air fryer or stove! A healthy & delicious snack, appetizer or quick dinner made with simple pantry ingredients. The entire family will love this healthy, Whole30, paleo, low carb keto-friendly meal! Created with fresh parsley and garlic, this salmon recipe is a great way to use cooked or canned salmon!
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Healthy Baked Salmon Cakes
Salmon cakes are great for the entire family. Ready in less than 30 minutes just by using canned or leftover salmon, these healthy salmon patties baked in the oven deliver super incredible flavors that are great for any day. We love these salmon cakes because the flavors are fresh, simple and so much better for you than what you can get at the restaurant.
These Whole30 salmon fritters use fresh herbs like parsley, garlic and onion to give them lots of delicious flavor. What we love about making salmon cakes is that they taste great just by themselves or paired with delicious sauces, ketchup, and or gluten free and keto bread or buns! Did we mention that this salmon recipe is mess-free and also low carb, paleo and keto-friendly!
Ingredients you need to make Keto Salmon Cakes
- cooked salmon, flaked OR canned salmon
- eggs
- almond flour
- onion
- garlic
- fresh parsley
- salt
- pepper
- paprika
- nutritional yeast OR parmesan if not paleo or Whole30
What can I serve with baked salmon cakes?
These deliciously tender paleo salmon cakes are great by themselves! If wanting to brighten things up a bit, these easy salmon fritters taste wonderful with toasted buns, ketchup, or a homemade sauce.
We like to use one of these sauces, here, or we make our own using dairy-free or Greek yogurt, lemon juice, garlic, and parsley.
How To Make Greek Yogurt Sauce
In a small bowl, gently combine:
- 1 cup of plain dairy free or Greek yogurt
- 2 tablespoons of lemon juice
- pinch of salt
- 2 cloves of minced garlic
- 1 tablespoon chopped parsley
- and 1 tablespoon almond milk.
Stir the ingredients until well incorporated.
How To Make Salmon Cakes in the Oven
- Preheat oven to 425 degrees Fahrenheit. Prepare a baking sheet with nonstick spray or parchment paper.
- Whisk two eggs. Combine drained salmon with salt, pepper, paprika, eggs, flour, chopped parsley, diced onion, and minced garlic. Mix until well combined.
- With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on prepared baking sheet. This should make 7 salmon balls.
- After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created.
- Bake the salmon cakes in the oven for about 20 minutes, until golden brown in color. Flip the salmon patties halfway through at 10 minutes. Garnish with fresh parsley and sauce.
How to make Air Fried Salmon Cakes
To make your salmon fritters in the oven:
- Spray air fryer basked with avocado oil spray or line with parchment paper cut to size to avoid sticking.
- With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on in the air fryer basket, an inch apart. After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created.
- Close air fryer and cook at 385F for 13-15 minutes (or until desired crispness), flipping and spraying halfway through.
How to cook salmon cakes on the stove
To fry your salmon patties on the stove:
- Heat 2 tablespoons avocado oil in a large cast iron or non-stick skillet over medium heat. With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on the skillet. After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created.
- Fry until golden brown on both sides, about 4-5 minutes per side or until golden and crispy.
- Transfer to a paper towel-lined plate. Repeat with remaining batter.
Baked Salmon Cakes With Leftover Salmon
These low carb salmon patties can definitely be made with leftover salmon, no cans required! One large filet equals about 12 ounces. Make sure to use a kitchen scale to get the best results when weighing ingredients in the kitchen!
After the salmon filet has been de-boned and cooked, then simply flake the cooked salmon in a large bowl until ready to mix with the other ingredients. Don’t forget the salt and pepper!
How do I store these salmon cakes?
When ready to store these healthy baked salmon cakes, just place them in the refrigerator inside an airtight storage container or bag. These salmon cakes will be good in the refrigerator for up to three days. We like to eat the leftovers in chilled salads on warm days!
How to freeze salmon patties:
Wondering if you can store frozen salmon patties? These salmon patties can definitely be frozen, which is why we like this recipe so much! After all of the patties have been cooked, place on a baking sheet in a single layer. Place in the freezer for 30 minutes until the salmon patties are firm, then transfer to a an airtight container with a lid or a resealable storage bag with a parchment paper and be sure to date the bag with a sharpie.
Baked salmon cakes will remain fresh in the freezer for up to three months.
Other Easy Salmon Recipes You Will Enjoy
These salmon cakes are baked in the oven and taste so amazing. Filled with fresh and healthy ingredients, these gluten-free salmon cakes are perfect for family-friendly lunches or quick dinners!
- 12 ounces salmon , previously cooked, cooled and flaked OR sub with canned salmon that has been drained
- 2 eggs whisked
- 2/3 cup superfine blanched almond flour
- 1/4 cup onion , diced
- 2 cloves garlic minced
- 1/3 cup parsley finely chopped
- 1 pinch salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 teaspoons nutritional yeast , can also sub with parmesan if not paleo or Whole30
Preheat oven to 425 degrees Fahrenheit. Prepare a baking sheet with nonstick spray or parchment paper.
Whisk two eggs. Combine flaked salmon with salt, pepper, paprika, eggs, flour, chopped parsley, diced onion, and minced garlic. Mix until well combined.
With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on prepared baking sheet. This should make 7 salmon balls.
After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created.
Bake the salmon cakes in the oven for about 20 minutes, until golden brown in color. Flip the salmon patties halfway through at 10 minutes. Garnish with fresh parsley and sauce.
Spray air fryer basked with avocado oil spray or line with parchment paper cut to size to avoid sticking.
With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on in the air fryer basket, an inch apart. After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created.
Close air fryer and cook at 385F for 13-15 minutes (or until desired crispness), flipping and spraying halfway through.
Heat 2 tablespoons avocado oil in a large cast iron or non-stick skillet over medium heat. With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on the skillet. After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created.
Fry until golden brown on both sides, about 4-5 minutes per side or until golden and crispy.
Transfer to a paper towel-lined plate. Repeat with remaining batter.
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