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Keto Bang Bang Salmon Cakes

Keto Bang Bang Salmon Cakes
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These keto-friendly salmon cakes are crispy on the outside, tender inside, and paired with a creamy, spicy Bang Bang Sauce. Perfect as an appetizer, snack, or main dish, they’re quick, flavorful, and low-carb, making them ideal for weeknights or entertaining guests.

Ingredients

Scale

Salmon Cakes

  • 1 lb fresh salmon, baked and flaked (canned works too—drain well)
  • ½ cup almond flour (or crushed pork rinds for nut-free)
  • 1 small red bell pepper, finely minced
  • 2 scallions, thinly sliced
  • 1 egg, beaten
  • 2 tbsp Bang Bang Sauce (see below)
  • 2 tbsp unsalted butter
  • 2 tbsp keto-friendly oil (avocado or coconut)

Bang Bang Sauce

  • ½ cup mayonnaise
  • 2 tbsp Sriracha (adjust to taste)
  • 1 tbsp sugar-free sweetener or honey substitute
  • 1 tsp lime juice (optional)

Instructions

1. Prep the Salmon

  • Preheat oven to 425°F. Place the salmon filet on a rack over a baking sheet. Brush lightly with oil and season with salt and pepper.
  • Bake for 10–12 minutes, or until opaque and flaky. Let cool, then flake into small pieces with a fork.

Pro Tip: Don’t overbake—moist, flaky salmon makes better patties!

2. Make the Mixture

  • In a large bowl, mix flaked salmon, almond flour, red bell pepper, scallions, beaten egg, and 2 tbsp of the Bang Bang Sauce.
  • Combine gently until the mixture is moist but firm.

3. Shape the Patties

  • Scoop the mixture into 2–3 inch portions using a cookie or ice cream scoop. Flatten slightly.
  • Place on parchment paper and chill for 15–20 minutes to help them hold shape.

4. Fry the Patties

  • Heat butter and oil in a non-stick skillet over medium heat. Once hot, place patties in the skillet.
  • Cook for 3–4 minutes per side, flipping carefully, until golden brown.
  • Remove and drain on paper towels.

5. Make the Sauce

  • In a small bowl, whisk together mayonnaise, Sriracha, sweetener, and lime juice. Adjust heat level as desired.

Notes

Serving Suggestions

  • Drizzle with Bang Bang Sauce and garnish with scallions or cilantro.
  • Pair with cucumber salad, roasted asparagus, or cauliflower rice for a complete meal.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 2 days.
  • Freezer: Freeze uncooked patties on a lined tray; transfer to a freezer bag. Fry from frozen, adding 1–2 minutes per side.
  • Reheat: Use a skillet on low heat or an air fryer at 350°F for 5 minutes to keep crispy.

Tips & Tricks

  • Bring the egg to room temperature for smoother mixing.
  • If using canned salmon, remove any bones and skin.
  • For spicier cakes, add a pinch of cayenne to the salmon mixture.

Find it online: https://ketorecipesnow.com/keto-bang-bang-salmon-cakes/