Salmon cakes served with baby greens and a simple vinaigrette

Low-Carb Salmon Cakes Are Delicious and Ready in a Flash

Chef-Inspired Salmon Cakes

On a recent lunch visit to a favorite Cleveland restaurant, L’Albatros Brasserie, I ordered the salmon cakes.  They were served on a bed of mesclun with a simple lemon and olive oil vinaigrette.  The salmon cakes were so good, I had to try making them at home.

Use that Leftover Salmon

We had leftover grilled salmon from dinner the night before.  I flaked it with a fork, then mixed it with the ingredients listed below.

Delicious, and I stayed within my carb limits for the day, so double good!

This recipe is easy, and low-carb.  To make it gluten-free, just substitute gluten-free bread crumbs. You can use bottled vinaigrette,  or make your own by mixing  olive oil and lemon juice 2 to 1, and adding salt and pepper to taste.  If the dressing is a bit sharp, sprinkling in some sugar will help.

Easy, Low-Carb Salmon Cakes

Use leftover cooked salmon, or cook and cool salmon prior to making the salmon cakes.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Servings: 4
Calories: 300kcal
Author: A. JoAnn

Ingredients

  • 12 oz. cooked salmon, skinless
  • 3 tbsp flour
  • 3 tbsp mayonaisse
  • ¾ c bread crumbs stale bread torn into small pieces
  • ¼ c 2% milk
  • ½ c celery chopped
  • ½ c onion chopped
  • 1 tsp Old Bay seasoning
  • 1 tbsp dried tarragon
  • ¼ tsp white pepper
  • ½ tsp salt if fish was not salted
  • 1 tbsp butter

Instructions

  • In a large bowl, mix all ingredients well, except the butter.
    mixing bowl with salmon cake ingredients
  • Melt butter in a large frying pan. Form eight balls from the salmon mixture. 
  • Add to pan and use a spatula to flatten each cake.
  •  Flip to brown both sides. Do not crowd patties. Cook in two batches, if necessary.

Enjoy your day!

-Jo

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