Bang Bang Salmon Cakes- Keto, Low Carb & Gluten Free
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4 from 1 vote

Bang Bang Salmon Cakes - Keto, Low Carb & Gluten Free

Salmon cakes get a flavorful kick of spice with homemade Bang Bang sauce added to the mix!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Servings: 5
Calories: 376kcal
Author: Keto Cooking Christian


  • 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


  • 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.


You can make this with canned salmon, but I highly recommend using fresh, if you're able to.


Calories: 376kcal | Carbohydrates: 4g | Protein: 23g | Fat: 39g | Saturated Fat: 7g | Fiber: 1g | Sugar: 2g