Salmon cakes get a tasty kick of flavor with custom made Bang sauce added to the blend! In the event that you like salmon and crab cakes, you are going to cherish these! I take a customary crab cake, substitute with new salmon and present with zesty blast sauce.
To give them significantly more flavor, I likewise include a portion of the sauce into the salmon cake blend, alongside red chime pepper and scallions. T
hese are fantastically simple to make and have an aftertaste like you requested them at an eatery! They are obviously, Low Carb and Keto neighborly, and are stacked with solid fats!
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INGREDIENTS
- 1 pound fresh salmon filet
- 1/2 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
PREPARATION
- 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.
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