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Keto Salmon Cakes with a Citrus Dill Sauce

Sharon Muse

Experimenting with different diets to try and find the perfect one for your body can be fun...when it is at your own will. But when your doctor prescribes a diet, it seems as though your world goes up in flames and you totally forget how to eat. And that is exactly what had happened when the ketogenic diet was highly recommended to us. Oddly enough, we both were urged to try the keto diet by our doctors but at different times and in the beginning it left us feeling lost and like we could never eat anything delicious again. For those of you wondering, the keto diet is high fat, moderate protein, and low carb in hopes that you can get your body to go into ketosis where it burns fat for fuel instead of carbs. Also, removing majority of carbs from your diet can help with internal inflammation. Samantha was most recently "prescribed" this diet, but also had the limitation of no dairy. And that is what lead us to this amazing recipe!

Most of the time when you see salmon cakes or burgers they are filled with unnecessary ingredients that can take a toll on your body's internal functions. These salmon cakes are gluten free, dairy free, paleo, and meet all the requirements of a keto meal. Wild caught salmon may be one of the healthiest foods out there because of all the health benefits it provides to your entire body.  We want to urge "wild caught" salmon because the nutritional benefits are different from farm raised salmon. Wild caught salmon has a number of benefits for the entire body, many of them resulting from salmon’s amazing amount of omega-3 fatty acids. For example, foods rich in omega-3 are shown to increase the efficiency of various brain functions, including improved memory and can help prevent and treat Alzheimer’s disease. Omega-3 fatty acids also aid in heart health, healthy skin and cancer defense. These are just a few reason to regularly incorporate salmon into your diet and these salmon cakes will help you do that!

We took these salmon cakes on a taste test run and made them for a few of our friends, and wow, they were a hit! Everyone fell in love. This recipe is extremely easy to make and it's great because you will have left overs for lunch the next day. For us, the best part about this meal is that is fills you up and keeps you feeling satisfied for a long time. So it cuts out the urge, (we occasionally, not so occaionally get) to deviate from the keto diet. We served our salmon cakes over a simple salad with diced tomatoes and avocado. If you aren't limiting carbs, these can be made into delicious salmon burgers served on sprouted grain buns topped with all your favorite condiments and toppings. Either way, they won't disappoint! 

makes 7-8 patties


1 lbs. of fresh, wild caught salmon

1/8 cup olive oil (plus 1-2 T to cook the patties)

1/2 small onion, diced finely

1 red bell pepper, diced finely

2 garlic cloves

1/2 - 3/4 cup almond flour**

2 eggs beaten

2 T mayonnaise (we used Fabanaise which is vegan)

1 T Dijon mustard

2 T dried parsley

2 T fresh dill, chopped

salt & pepper

Citrus Dill Sauce:

1 cup mayonnaise (can use plain greek yogurt if you like)

1 lemon, zested and juiced

1-2 T chopped fresh dill

salt & pepper


1.) Preheat oven 425°. On a sheet pan lined with parchment paper, pour the 1/8 cup olive oil over salmon and sprinkle with salt and pepper and roast for 10-15 minutes.

2.) As the salmon bakes, dice the bell pepper and onion and chop the dill

3.) Let the salmon cool for a bit and then with two forks, flake the salmon apart and make sure to pick out any bones. Once you are finished put the flaked salmon on a plate and cool in the refrigerator for about 10-15 minutes.

4.) While the salmon is cooling, make the Citrus Dill Sauce by combining all the ingredients in a bowl and whisk together and set aside.

5.) In a medium-sized bowl, add **1/2 cup of almond flour (see note) and the rest of the ingredients. Mix together thoroughly. and form into 7-8 patties. 

6.) Heat olive oil in a large saute pan and cook the patties 4-5 minutes on each side.

7.) We placed the patty on top of mixed greens, chopped tomatoes, and chopped avocado. Pour the citrus dill sauce over and enjoy!

* Extra salmon cakes will last up to 4 days in the fridge and can be frozen. Reheat on an oiled skillet for 5 minutes.

**NOTE: If the salmon mixture seems too moist add more almond flour to get the mixture to form patties, adding in one tablespoon at a time until the right consistency is achieved to form a patty.