Looking for a dish that’s easy to whip up, bursting with flavor, and keto-friendly? These Keto Bang Bang Salmon Cakes hit all the right notes. Crispy on the outside, tender on the inside, and paired with a creamy, zesty Bang Bang Sauce, they’re the perfect fusion of comfort and sophistication. Inspired by Asian flavors, this recipe swaps the usual breadcrumbs for almond flour, making it low-carb but just as satisfying. Whether you need a quick dinner, an appetizer for guests, or even a weekday meal prep idea, you’re in for a treat.

Why You’ll Love It

Here’s what makes this recipe a keeper:

Fast: From prep to plate in about 30 minutes.
Versatile: Works for weeknights, parties, or meal prep.
Diet-Friendly: Keto and gluten-free, with easy substitutions.

Ingredients You’ll Need

For the Salmon Cakes

Salmon: 1 pound fresh (or canned as a backup).
Almond flour: Binds everything, no carbs in sight.
Red bell pepper: Adds crunch and a touch of sweetness.
Scallions: Mild onion flavor for balance.
Egg: Holds it all together.
Butter + Keto oil (e.g., avocado or coconut): The secret to that crispy crust!

For the Bang Bang Sauce

Mayonnaise: Creamy base.
Sriracha: For heat (adjust to your spice level).
Sugar-free sweetener or honey substitute: A hint of sweetness.
Lime juice (optional): Bright, tangy kick.

Substitutions & Notes

No fresh salmon? Use canned, just drain it well.
Nut allergy? Crushed pork rinds work instead of almond flour.
Not into spice? Skip the Sriracha or tone it down.

Tip: Let your egg come to room temperature—it mixes better. Chop the veggies finely so every bite is balanced.

Step-by-Step Recipe

1. Bake the Salmon

Preheat your oven to 425°F.
Place the salmon filet on a baking rack over a sheet pan. Brush with oil; sprinkle with salt and pepper.
Bake for 10–12 minutes, or until the salmon is firm and flakes easily. Let it cool, then flake into small pieces with a fork.

Pro Tip: Don’t overbake! Moist, flaky salmon makes for tender patties.

2. Mix the Ingredients

In a mixing bowl, combine:
Flaked salmon
Almond flour
Minced red bell pepper
Sliced scallions
One beaten egg
2 tablespoons of the Bang Bang Sauce
Gently mix, but don’t overdo it. You want the mixture moist but firm enough to shape.

3. Shape the Patties

Scoop the mixture using a cookie scoop for smaller patties or an ice cream scoop for larger ones.
Flatten slightly into 2–3 inch cakes and place on parchment paper.
Chill for 15–20 minutes if you can—this helps them hold up while frying.

4. Fry to Perfection

Heat a non-stick skillet over medium heat. Add butter and a keto-friendly oil.
Once hot, fry the patties for 3–4 minutes per side until golden brown.

Important: Don’t overcrowd the pan! Fry in batches if needed.

Serving Suggestions

These salmon cakes shine with a drizzle of Bang Bang Sauce on top. Pair them with:

Crisp cucumber salad
Roasted asparagus
Cauliflower rice

For a fancy touch, serve on a bed of arugula with a sprinkle of microgreens.

Storage & Reheating

Leftovers? Store in the fridge for up to 2 days.
To reheat: Use a skillet on low heat or an air fryer at 350°F for 5 minutes to keep them crispy.
Freezing: Freeze uncooked patties for up to 3 months. Fry directly from frozen—just add an extra minute per side.

Variations to Try

Dairy-Free: Use ghee or avocado oil instead of butter.
Spicier? Add cayenne or chili flakes to the mixture.
Seasonal Veggies: Try adding finely chopped zucchini in summer or spinach in colder months.

Crunchy, flavorful, and topped with that creamy, spicy Bang Bang Sauce—these salmon cakes are guaranteed to become a new favorite. Whether it’s a casual dinner or a way to impress your guests, this dish is as fun to make as it is to eat. Give it a try—you won’t regret it!