These keto salmon fishcakes have a Mexican flair to them – with added jalapeño, cilantro, lime, and cumin!
This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
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!
- 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
- In a large bowl, mix together the salmon, egg, cilantro, almond flour, jalapeño, lime zest, 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.
- Heat the olive oil in a large skillet, and add the fishcakes. Cook for about 5 minutes on each side.
- To make the spicy mayo, simply combine the mayonnaise and hot sauce then drizzle it over the cooked fishcakes.
6g net carbs per serving of two fishcakes
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 2 Serving Size 2 fishcakes
Amount Per Serving Calories 796Total Fat 65gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 51gCholesterol 212mgSodium 592mgCarbohydrates 9gNet Carbohydrates 6gFiber 3gSugar 2gProtein 45g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
Check out my Low Carb Mexican Recipes Ebook!
If you adore Mexican food, you'll love this ebook collection of 18 delicious low carb Mexican recipes!