Cajun Salmon Cakes

Some days dinner seems like a daunting task, with busy schedules and not much time to cook or plan meals in advance. This recipe for Cajun Salmon Cakes is a regular in our rotation for those busy nights when we haven’t really thought ahead about what to make. They come together quickly using ingredients that are staples in most keto pantries.

I like to use spicy pork rinds to enhance the Cajun flavor of these cakes, but if you don’t like things too spicy then regular pork rinds work just as well. The crushed rinds and Parmesan cheese act as a binder within the cakes and give a delicious crunchy coating to the outside. The chopped parsley adds a light flavor of fresh herbs, but a little dried parsley could easily be substituted as well if that’s what you have on hand. The greatest thing about this recipe is that it can be changed to use what you have available.

As written this recipe makes 4 large salmon cakes. Serve with a simple side salad or green veggie and these cakes are big enough for a very filling meal. But the salmon mixture can easily be divided into smaller portions, to make lunch-sized cakes or even as an easy and elegant appetizer. I like to add a quick dipping sauce on the side by mixing together a little extra mayo, Dijon mustard, Cajun seasoning and a squeeze of fresh lemon juice.

Yields 4 servings of Cajun Salmon Cakes

The Preparation

• 2 (6-ounce) cans salmon
• ½ cup grated Parmesan cheese, divided
• ¾ cup ground pork rinds, divided (spicy or regular)
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Cajun seasoning
• 2 large eggs, lightly beaten
• 2 tablespoons olive oil

The Execution

1. In a large bowl combine the drained salmon, half the Parmesan cheese, half the ground pork rinds, mayonnaise, Dijon mustard, lemon juice, parsley and Cajun seasoning.

2. Stir in the lightly beaten eggs until well combined.

3. Gently form into equal sized patties (mixture will be fairly wet). Set aside. On a separate large plate combine the remaining Parmesan cheese and ground pork rinds. Spread into an even layer.4. Coat each side of the patties in the cheese mixture.

5. Heat the olive oil in a large skillet. Fry the patties in the hot oil on both sides until crispy, about 5 minutes per side.

6. Remove from the pan and place on paper towel to drain any excess oil. Serve hot.

This makes a total of 4 servings of Cajun Salmon Cakes. Each serving comes out to be 538.25 Calories, 42.57g Fats, 2.38g Net Carbs, and 34.01g Protein.

Cajun Salmon Cakes

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Ingredients

  

• 12 ounce canned salmon
• ½ cup grated Parmesan cheese divided
• ¾ cup ground pork rinds divided (spicy or regular)
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley chopped
• 1 tablespoon Cajun seasoning
• 2 large eggs lightly beaten
• 2 tablespoons olive oil

Instructions

 

• In a large bowl combine the drained salmon, half the Parmesan cheese, half the ground pork rinds, mayonnaise, Dijon mustard, lemon juice, parsley and Cajun seasoning.
• Stir in the lightly beaten eggs until well combined.
• Gently form into equal sized patties (mixture will be fairly wet). Set aside.
• On a separate large plate combine the remaining Parmesan cheese and ground pork rinds. Spread into an even layer.
• Coat each side of the patties in the cheese mixture.
• Heat the olive oil in a large skillet.
• Fry the patties in the hot oil on both sides until crispy, about 5 minutes per side.
• Remove from the pan and place on paper towel to drain any excess oil.
• Serve hot.

Notes

This makes a total of 4 servings of Cajun Salmon Cakes. Each serving comes out to be 538.25 Calories, 42.57g Fats, 2.38g Net Carbs, and 34.01g Protein.