These lemon jalapeño salmon cakes are a quick and easy, low carb dinner that you can make in 15 minutes. The fresh lemon and jalapeño add bright flavor to canned salmon. Only 1.4g net carbs per cake.
For mother’s day, my sister served some fantastic crab cakes. I don’t know about you but I love crab cakes however I’m always too cheap to by lump crab meat. So I thought I could make a salmon cake the same way I would a crab cake and see if it would satisfy that crab craving. Well they were delicious and I will definitely be making these lemon jalapeño salmon cakes regularly! They only take 15 minutes to make and have just 1.4g net carbs each.
I got the idea of the jalapeño from mother’s day crab cakes. I so enjoy the taste of fresh green peppers hot and not. And that is why we have a bunch of jalapeños growing in the garden. I will be sure to make lots of recipes with them this summer. With the jalapeños you can decrease the heat of them by cutting out the ribs and clearing out the seeds. And if you don’t have jalapeños you can just use green or red bell peppers. But if you can try the jalapeños!
I bought some of these metal rings to make ice cream sandwiches and they came in handy for these cakes! They made them nice and uniform and easy for flipping.
This would be tasty as a salmon salad too of course, but don’t include the egg. The lemon zest really brings some brightness to the dish. I’m a big fan of using zest in my dishes as it adds lots of flavor and little calories.
Lemon Jalapeno Salmon Cakes
Well I didn’t go into detail on how to make these because they are so easy. Just mix and saute in butter and oil to give them that crispness . I didn’t use bread crumbs to keep the carbs down and keep it gluten free but the bread crumbs might make them a bit more sturdy. I just wouldn’t add too much. For a great crab cake recipe, check out my other sister’s wonderful mini crab cakes with lemon thyme dip. (She has a great blog by the way.) Sounds yummy doesn’t it! The nutritional information for 1 cake is:
287 cals / 21.7g fat / 1.9g carbs / 0.5g fiber / 21.5g protein = 1.4g net carbs
Lemon Jalapeno Salmon Cakes (low carb)
- 1 tablespoon oil
- 1 tablespoon butter
- 12 oz canned salmon skinless, boneless
- zest of 1/2 lemon
- 1 tablespoon lemon juice
- 1/4 cup mayonnaise
- 1 egg beaten
- 1 jalapeno minced
- 2 green onions minced
- salt & pepper to taste
Drain the canned salmon and dump into a large bowl along with the zest, lemon juice, mayonnaise, beaten egg, jalapeño and green onions.
Sprinkle a bit of salt and pepper and mix well.
Form into 4 patties and place on a plate.
Add the oil and butter to a large saute pan and turn on the heat to medium high.
Once the skillet is sizzling, add the cakes carefully.
Turn the heat down a bit and flip after 4 minutes and cook until both sides are browned nicely.
Serve with a lemon wedges to squeeze if you wish.
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