This Crispy Keto Salmon Cakes with Side Salad recipe is what I reached for when I had a little more time, a craving for something hot, and didn’t want to fall into a lunchtime rut. It’s warm, crisp, and feels like something you’d order at a café—except you made it at home, in under 30 minutes, and you know exactly what’s in it.

During my elimination diet, I used a lot of pantry staples to make meals work—and canned salmon quickly became my MVP. Whether I had a can ready to go or some leftover roasted salmon from dinner, this recipe helped me turn scraps into something satisfying and delicious.

salmon cakes

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Not Exactly Leftover-Friendly (But Totally Worth It)

This is one of the rare recipes in my plan that I don’t recommend for leftovers—especially since you’re often using leftovers to create it. That said, it’s perfect for slower workdays or weekends when you’ve got a little more breathing room and want to eat something warm and nourishing.

Bonus tip? I keep Bob’s Red Mill Egg Replacer on hand for recipes like this. It’s an easy 1:1 swap and works perfectly to bind everything together if you’re avoiding eggs (which I was during elimination).

📋 Ingredients:

For the Salmon Cakes:

  • 1 cup canned salmon (drained and flaked)
  • 2 tbsp coconut flour
  • 1/4 cup finely chopped celery
  • 1 egg (or egg replacer)
  • 1/2 tsp garlic powder
  • Sea salt, to taste
  • 1 tbsp avocado oil (for frying)

For the Side Salad:

  • 2 cups mixed greens or chopped romaine
  • 1/2 cup chopped tomato
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar or lemon juice
  • Salt and pepper, to taste

🍽 Instructions:

  1. In a bowl, mix together salmon, coconut flour, celery, egg, garlic powder, and salt until fully combined.
  2. Form into 4 small patties.
  3. Heat avocado oil in a skillet over medium heat.
  4. Cook salmon cakes for 3–4 minutes per side until golden and crispy. Remove and let drain on a paper towel.
  5. Meanwhile, toss salad ingredients in a bowl and season to taste.
  6. Serve 2 cakes alongside a fresh, crunchy salad.

💡 Flex It Your Way:

  • Got leftover roasted salmon? Use that instead of canned!
  • Feeling fancy? Add avocado or a dairy-free creamy dressing to the salad.
  • Low on time? Prep the salad while the cakes cook so everything’s done together.

🍽 Macros Per Serving (Serves 2):

  • Calories: 295
  • Fat: 20g
  • Net Carbs: 3g
  • Protein: 22g

This meal was one of my little midweek resets—warm, crisp, and full of texture. It reminded me that healthy, healing food doesn’t have to be boring. Sometimes, it just takes a hot pan and a little creativity.

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