Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Bang Bang Salmon Cakes – Crispy, Spicy & Perfectly Low-Carb!


  • Author: WAFA LI
  • Total Time: 25 mins

Description

Delicious salmon meets spicy Bang Bang sauce for a delightful treat!


Ingredients

🥑 1 pound fresh salmon filet
🥑 ½ cup super fine almond flour
🥑 2 tablespoons red bell pepper, finely minced
🥑 1 tablespoon scallions, thinly sliced
🥑 1 whole egg, beaten
🥑 2 tablespoons unsalted butter
🥑 Keto-friendly oil of your choice, for frying
🥑 1 batch of Bang Bang Sauce, see my recipe


Instructions

Preheat oven to 425°F. 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.

  • Prep Time: 10 mins
  • Cook Time: 15 mins

Nutrition

  • Serving Size: 5
  • Calories: 376
  • Fat: 39g
  • Carbohydrates: 4g
  • Protein: 23g