Keto Salmon Fishcakes with Jalapeño

These keto salmon fishcakes have a Mexican flair to them - with added jalapeño, cilantro, lime, and cumin!

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I have one other recipe on the site for fishcakes made from salmon - low carb Thai salmon fishcakes. That recipe uses fresh salmon, Thai curry paste for flavor, and an egg to bind it together. With this recipe I've gone for a different flavor profile: Mexican! I've also used canned salmon because it works perfectly, but you can absolutely substitute it with canned tuna if you prefer. 

Not only is canned fish cheaper, it's great for coming up with a last-minute meal when you don't have any fresh protein. But if it isn't last minute, the other advantage is that all the hard work can be done in advance: once the patties are formed, cooking them is very easy!

How to Make Keto Salmon Fishcakes

In a large bowl, mix together two cans of salmon (well drained), a beaten egg, finely chopped cilantro, almond flour, a finely diced fresh jalapeño, lime zest (a Microplane zester is the ideal tool!), lime juice, onion powder, cumin, salt and pepper. 

The mixture should hold together well, but if it is too dry you could add a little mayonnaise. If too crumbly, add some extra almond flour. Form the mixture into four patties and chill (covered) in the fridge for at least 30 minutes. I will often prepare the fishcakes in the afternoon so that they are ready to go for dinner. 

Heat some olive oil in a large skillet, and add the fishcakes. Cook for about 5 minutes on each side. 

I served mine with a super easy spicy mayo - which was basically regular mayonnaise combined with some hot sauce. Very easy!

Shown here over a spring mix salad (which is great for a light lunch for two to share), but to make it into a more substantial meal this would be great served with my cucumber, tomato and avocado salad, cilantro lime rice, or my jicama slaw!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Salmon Fishcakes with Jalapeño

5 from 1 vote

These keto salmon fishcakes have a Mexican flair to them - with added jalapeño, cilantro, lime, and cumin!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 30 minutes mins

Total Time 50 minutes mins

Makes: 4 Fishcakes

Net Carbs: 6

Calories: 796

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 2 6 oz cans salmon, well drained
• 1 egg beaten
• ½ chopped fresh cilantro lightly packed
• ¼ cup fine almond flour
• 1 medium fresh jalapeño deseeded and finely chopped
• zest of one lime
• 1 tablespoon lime juice
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• salt and pepper
• 2 tablespoons olive oil
• ¼ cup mayonnaise
• 2 teaspoons hot sauce

Equipment

• Calphalon Hard Anodized Nonstick Fry Pan Skillet, 12", Black
• Microplane 40020 Classic Zester/Grater, Black

Step-by-Step Instructions

 

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1. In a large bowl, mix together the salmon, egg, cilantro, almond flour, jalapeño, lime zest, lime juice, onion powder, cumin, salt and pepper. 
2. The mixture should hold together well, but if it is too dry you could add a little mayonnaise. If too crumbly, add some extra almond flour. Form the mixture into four patties and chill (covered) in the fridge for at least 30 minutes.
3. Heat the olive oil in a large skillet, and add the fishcakes. Cook for about 5 minutes on each side. 
4. To make the spicy mayo, simply combine the mayonnaise and hot sauce then drizzle it over the cooked fishcakes.

Nutrition

Serving: 2fishcakesCalories: 796kcalCarbohydrates: 9gProtein: 45gFat: 65gSaturated Fat: 11gPolyunsaturated Fat: 51gCholesterol: 212mgSodium: 592mgFiber: 3gSugar: 2gNet Carbs: 6g

Notes

6g net carbs per serving of two fishcakes

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.