Salmon cakes get a flavorful kick of spice with homemade Bang Bang sauce added to the mix!
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If you like salmon and crab cakes, you are going to love these! I take a traditional crab cake, substitute with fresh salmon and serve with spicy bang bang sauce.
To give them even more flavor, I also add some of the sauce into the salmon cake mix, along with red bell pepper and scallions.
These are unbelievably easy to make and taste like you ordered them at a restaurant! They are of course, Low Carb and Keto friendly, and are loaded with healthy fats!
How to Make Bang Bang Salmon Cakes
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.
Set aside and allow to cool slightly.
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.
You might also like…
Baked Salmon with Creamy Dill Sauce
Easy Salmon Piccata with Spinach
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Bang Bang Salmon Cakes – Keto, Low Carb & Gluten Free
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.
Please send just bang bang sauce recipe.
Cathy @katrink491017@yahoo.com.
Hi Cathy,
The Bang Bang Sauce recipe is linked in the ingredients list: https://ketocookingchristian.com/bang-bang-sauce-keto-and-low-carb/
I cannot find bang bang recipe. Please help
Cathy @katrink491017@yahoo.com.
I’ve made this recipe twice now because it is so delicious, but I’m having trouble keeping the patties in tact. They are crumbling in the frying pan. What could be wrong?
I’m not sure why, unless you are cooking them at too low of a temperature or trying to flip them too early. Mine stayed together perfectly, I was even able to pick them up with my fingers and dip in the bang bang sauce. They never fell apart on me.
You said your recipe got approximately 22 cakes, and you said the recipe is 5 servings, does that mean there are approximately 4 cakes per serving?
Hi Jane,
Yes, approximately 4-5 salmon cakes per serving, depending on the size that you make them.