These lemon jalapeño salmon cakes are a quick and easy, low carb dinner that you can make in minutes. The fresh lemon and jalapeño add bright flavor to canned salmon. Only 1.4g net carbs per cake.
Course
Main Course
Cuisine
American
Keyword
grilled salmon, jalapeno, seafood
Prep Time8minutes
Cook Time7minutes
Total Time15minutes
Servings4
Calories276kcal
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
1tablespoonoil
1tablespoonbutter
12ozcanned salmon, skinless, boneless
zest of ½ lemon
1tablespoonlemon juice
¼cupmayonnaise
1egg, beaten
1jalapeno, minced
2green onions, minced
salt & pepper to taste
Instructions
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.