Crispy on the outside and tender on the inside, these easy homemade Salmon Cakes can be baked, air-fried or pan-fried! They're seasoned with onion, garlic, fresh parsley and more for an explosion of flavor in every bite. Gluten-free, refined sugar-free, paleo, Whole30, keto and low-carb compliant.
Preheat oven to 425°F. Prepare a baking sheet with nonstick spray or parchment paper.
Combine all salmon patty ingredients in a large bowl and 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.
While croquettes are cooking, gently combine all sauce ingredients in a small bowl. Serve salmon cakes warm with sauce and more chopped parsley.
Spray air fryer basked with avocado oil spray or line with parchment paper cut to size to avoid sticking.
Combine all salmon patty ingredients in a large bowl and mix until well combined.
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 385°F for 13-15 minutes (or until desired crispness), flipping and spraying halfway through.
Gently combine all sauce ingredients in a small bowl while cakes are cooking. Serve salmon croquettes warm with sauce and more chopped parsley.
Heat 2 tablespoons avocado oil in a large cast iron or non-stick skillet over medium heat.
Combine all salmon patty ingredients in a large bowl and mix until well combined.
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.
While croquettes are cooking, gently combine all sauce ingredients in a small bowl. Serve salmon cakes warm with sauce and more chopped parsley.