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
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Use leftover cooked salmon, or cook and cool salmon prior to making the salmon cakes.

Course: Main Course
Servings: 4
Calories: 300 kcal
Author: A. JoAnn
  • 12 oz. cooked salmon, skinless
  • 3 tbsp flour
  • 3 tbsp mayonaisse
  • 3/4 c bread crumbs stale bread torn into small pieces
  • 1/4 c 2% milk
  • 1/2 c celery chopped
  • 1/2 c onion chopped
  • 1 tsp Old Bay seasoning
  • 1 tbsp dried tarragon
  • 1/4 tsp white pepper
  • 1/2 tsp salt if fish was not salted
  • 1 tbsp butter
  1. In a large bowl, mix all ingredients well, except the butter.

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

Enjoy your day!


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