- 3 (7 oz) cans salmon, drained
- 1 large egg
- 2 tablespoons mayo
- 1/2 cup almond flour
- 2 tablespoons lemon juice
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley
- 1/4 cup chopped sweet onion
- 2 tablespoons avocado oil
- 1/2 cup mayo
- 2 teaspoons horseradish sauce
- 1 tablespoon pickle juice
- 2 teaspoon lemon juice
- 2 1/2 teaspoons paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- Transfer the drained salmon to a large bowl. Take a fork and break up any large pieces. Add the almond flour, egg, onions, parsley, garlic powder, onion powder, lemon juice, lemon zest, salt/pepper, and mayo to the salmon and combine using a large spoon or even your hands.
- Using a standard ice cream scoop, portion the mixture into 8 equal-sized salmon cakes. Use your hands to form these into patties, like you would do when making hamburgers. Chill the uncooked salmon cakes in the fridge for 15-20 minutes. This step is optional but will help hold its shape when cooking.
- Heat a large frying pan on medium heat. Add 2 tablespoons of avocado oil.
- In batches, saute the salmon cakes for 4-5 minutes per side, or until golden brown on both sides.
Serve with the creamy remoulade dipping sauce.
- Add all of the ingredients to a bowl and mix together until combined. Last up to 5 days in the fridge.
- Store in the fridge in an air-tight container for 4 days or freeze for up to 3 months. You can also freeze the patties uncooked, then thaw to cook when ready.
- Click here to grab my homemade mayo recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Whole30, Gluten Free, Keto
- Diet: Gluten Free
Keywords: Salmon Patties, Whole30, Keto