Quick Keto Bang Bang Salmon Cakes

If you ask me, salmon cakes are one of those recipes that just make sense for weeknight dinners.

These keto-friendly cakes are packed with flaky salmon and red bell pepper, then pan-fried until they’re golden and crispy on the outside. The smoked paprika and lemon zest add a nice touch without overdoing it.

They’re topped with a creamy, slightly spicy bang bang sauce that brings everything together. The almond flour keeps them low-carb while still giving you that satisfying texture you want from a good salmon cake.

It’s a simple recipe that works whether you’re following keto or just looking for a lighter dinner option.

What Kind of Salmon Should I Use?

Fresh salmon is ideal for these cakes, but don’t stress if frozen is your only option – just make sure to thaw it completely and pat it really dry with paper towels before using. You can go with either wild-caught or farm-raised salmon, and both will give you great results. If you’re buying fresh salmon at the store, look for bright, firm flesh that doesn’t have a strong fishy smell. For this recipe, you’ll want to remove the skin before cooking since we’re flaking the salmon and mixing it with the other ingredients, so there’s no need to worry about getting it crispy.

Options for Substitutions

These salmon cakes are pretty adaptable, so here are some swaps you can make:

• Fresh salmon: If fresh salmon isn’t available, canned salmon works great too. Just drain it well and remove any bones or skin. You can also try this recipe with other fish like cod or halibut – just make sure to cook and flake them first.
• Almond flour: This is key for keeping the cakes keto-friendly and holding everything together, so I’d stick with it. If you’re not doing keto, regular breadcrumbs or panko would work, but that changes the carb count.
• Red bell pepper: Any color bell pepper works fine here. You could also use finely diced celery or shallots for a different flavor profile.
• Scallions: Regular green onions, chives, or even finely minced white onion can step in if you don’t have scallions on hand.
• Frying oil: Avocado oil is a great keto choice with a high smoke point. Coconut oil, ghee, or even more butter all work well for frying these cakes.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon cakes is using salmon that’s too moist, which causes the patties to fall apart in the pan – after baking your salmon, let it cool completely and gently press it with paper towels to remove excess moisture before flaking.

Another common error is making the patties too thick, so aim for about 1/2 inch thickness to ensure they cook through evenly and develop a nice golden crust on both sides without burning.

Don’t skip chilling the formed patties in the fridge for at least 15-20 minutes before frying, as this helps them hold together much better when they hit the hot oil.

Finally, resist the urge to flip them too early or press down on them with your spatula – let them cook undisturbed until they naturally release from the pan, which means they’ve formed a proper crust and are ready to turn.

What to Serve With Keto Bang Bang Salmon Cakes?

These salmon cakes are pretty filling on their own, but I love serving them over a bed of mixed greens or arugula with a simple lemon vinaigrette to balance out the richness of the bang bang sauce. You could also pair them with some roasted vegetables like asparagus, Brussels sprouts, or zucchini to keep things low-carb and add some color to your plate. If you’re not strictly keto, cauliflower rice makes a great side that soaks up the extra sauce without feeling too heavy. For a more casual meal, try tucking them into lettuce wraps with some shredded cabbage and extra bang bang sauce for a fun, handheld option.

Storage Instructions

Store: Keep your leftover salmon cakes in an airtight container in the fridge for up to 3 days. I like to store the bang bang sauce separately so the cakes don’t get soggy. They’re great for quick lunches throughout the week!

Freeze: These salmon cakes freeze really well for up to 2 months. Let them cool completely, then freeze them on a baking sheet before transferring to a freezer bag with parchment paper between each cake. This way they won’t stick together and you can grab just what you need.

Reheat: For the best texture, reheat your salmon cakes in a skillet with a little oil over medium heat for about 3 minutes per side until warmed through and crispy again. You can also use an air fryer at 350°F for about 5 minutes, which gives them that nice crispy exterior without adding extra oil.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 70-80 g
• Fat: 85-95 g
• Carbohydrates: 10-14 g

Ingredients

For the salmon cakes:

• 1 lb fresh salmon fillets
• 1/2 cup super-fine almond flour
• 1/4 cup red bell pepper, finely minced
• 2 tbsp green onions, thinly sliced
• 1 large egg, lightly beaten
• 2 tbsp unsalted butter
• 1 tbsp avocado oil
• 1/2 tsp smoked paprika
• 1 tsp lemon zest

For the sauce:

• 1 batch keto-friendly bang bang sauce

Step 1: Prepare and Bake the Salmon

• 1 lb fresh salmon fillets
• 1 tbsp avocado oil
• Salt and pepper to taste

Preheat your oven to 425°F.

Pat the salmon fillets dry with paper towels and place them skin-side down on a baking sheet or oven-safe rack.

Lightly brush with avocado oil and season generously with salt and pepper.

Bake for 10-12 minutes until the salmon is cooked through and flakes easily with a fork.

The salmon should be opaque and just beginning to flake at the thickest part.

Remove from the oven and let cool slightly until you can handle it comfortably.

Step 2: Prep the Binder and Mix Ingredients

• 1/4 cup red bell pepper, finely minced
• 2 tbsp green onions, thinly sliced
• 1 large egg, lightly beaten
• Cooked salmon from Step 1

While the salmon cools, finely mince the red bell pepper and thinly slice the green onions.

In a medium bowl, lightly beat the egg and set aside.

Once the salmon is cool enough to handle, remove the skin by gently sliding a fork between the flesh and skin, then flake the salmon into bite-sized pieces using a fork.

I like to remove the larger pin bones while flaking—it makes for a better texture in the finished cakes.

Step 3: Combine and Form the Cakes

• Flaked salmon from Step 2
• 1/2 cup super-fine almond flour
• 1/2 tsp smoked paprika
• 1 tsp lemon zest
• 2 tbsp keto-friendly bang bang sauce

In a large bowl, combine the flaked salmon from Step 2 with the almond flour, minced red bell pepper, green onions, lightly beaten egg, smoked paprika, and lemon zest.

Add 2 tablespoons of the bang bang sauce to the mixture for flavor and moisture.

Gently fold everything together until just combined—don’t overmix or the cakes will become dense.

Divide the mixture into 4-6 equal portions and shape each into a 2-3 inch patty about ½ inch thick.

I find it helps to chill the mixture for 15 minutes if you have time, as it makes the cakes hold together better during frying, but it’s not essential.

Step 4: Heat the Pan and Fry the Cakes

• 2 tbsp unsalted butter
• Remaining avocado oil
• Salmon cakes from Step 3

Heat a large skillet over medium heat and add the butter and remaining avocado oil.

Once the butter is melted and the pan is hot (a small piece of salmon mixture should sizzle immediately), carefully place the salmon cakes into the pan, working in batches if needed to avoid crowding.

Fry for 3-4 minutes on the first side until golden brown and crispy, then gently flip and fry for another 3-4 minutes on the second side until golden.

The cakes should be crispy on the outside while staying moist inside.

Step 5: Drain and Finish with Sauce

• Fried salmon cakes from Step 4
• Remaining keto-friendly bang bang sauce

Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil.

Arrange the cakes on a serving platter and drizzle generously with the remaining bang bang sauce or serve the sauce on the side for dipping.

Serve warm while the cakes are still crispy on the outside.

Quick Keto Bang Bang Salmon Cakes

Delicious Quick Keto Bang Bang Salmon Cakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 22 cakes

Calories 1200 kcal

Ingredients

  

For the salmon cakes

• 1 lb fresh salmon fillets
• 1/2 cup super-fine almond flour
• 1/4 cup red bell pepper, finely minced
• 2 tbsp green onions, thinly sliced
• 1 large egg, lightly beaten
• 2 tbsp unsalted butter
• 1 tbsp avocado oil
• 1/2 tsp smoked paprika
• 1 tsp lemon zest

For the sauce

• 1 batch keto-friendly bang bang sauce

Instructions

 

• Preheat your oven to 425°F. Pat the salmon fillets dry with paper towels and place them skin-side down on a baking sheet or oven-safe rack. Lightly brush with avocado oil and season generously with salt and pepper. Bake for 10-12 minutes until the salmon is cooked through and flakes easily with a fork. The salmon should be opaque and just beginning to flake at the thickest part. Remove from the oven and let cool slightly until you can handle it comfortably.
• While the salmon cools, finely mince the red bell pepper and thinly slice the green onions. In a medium bowl, lightly beat the egg and set aside. Once the salmon is cool enough to handle, remove the skin by gently sliding a fork between the flesh and skin, then flake the salmon into bite-sized pieces using a fork. I like to remove the larger pin bones while flaking—it makes for a better texture in the finished cakes.
• In a large bowl, combine the flaked salmon from Step 2 with the almond flour, minced red bell pepper, green onions, lightly beaten egg, smoked paprika, and lemon zest. Add 2 tablespoons of the bang bang sauce to the mixture for flavor and moisture. Gently fold everything together until just combined—don't overmix or the cakes will become dense. Divide the mixture into 4-6 equal portions and shape each into a 2-3 inch patty about ½ inch thick. I find it helps to chill the mixture for 15 minutes if you have time, as it makes the cakes hold together better during frying, but it's not essential.
• Heat a large skillet over medium heat and add the butter and remaining avocado oil. Once the butter is melted and the pan is hot (a small piece of salmon mixture should sizzle immediately), carefully place the salmon cakes into the pan, working in batches if needed to avoid crowding. Fry for 3-4 minutes on the first side until golden brown and crispy, then gently flip and fry for another 3-4 minutes on the second side until golden. The cakes should be crispy on the outside while staying moist inside.
• Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Arrange the cakes on a serving platter and drizzle generously with the remaining bang bang sauce or serve the sauce on the side for dipping. Serve warm while the cakes are still crispy on the outside.