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Keto Lemon and Herbs Salmon Cakes
It's time to welcome the vibrant flavors of spring into your kitchen with simple yet delicious Keto spring recipes. Embrace the season with these delightful Keto-friendly Spring recipes, starting with lemon and herb salmon cakes. Bursting with fresh herbs and zesty lemon, these salmon cakes are not only delicious but also easy to prepare, making them perfect for a quick weeknight dinner or a leisurely weekend brunch. These lemon and herbs salmon cakes will make the perfect addition to your Keto recipes for spring collection.
How to Make It
Step 1
Preheat the oven to 375F. Place salmon fillets on a rimmed baking sheet with parchment paper. Pat the salmon lightly with a paper towel, then season with Kosher salt and black pepper. Dollop with 1 Tbsp butter, then bake until an internal temperature of 120F is reached, about 12-15 minutes, based on thickness.
Step 2
While the salmon is cooking, heat olive oil in a small skillet over medium heat. Add onion and cook until translucent, about 2 minutes, stirring often. Set aside.
Step 3
Allow salmon to cool for about 5 minutes, then flake with a fork, discarding the skin. You can also use your hands to simply pull it apart into small pieces.
Step 4
In a large bowl, combine flaked salmon, sautéed onion, keto breadcrumbs, 1/4 cup Greek yogurt, egg, 1 tbsp parsley, mustard, and lemon zest. Mix lightly until well incorporated, trying not to break the salmon pieces down too much.
Step 5
Use a large cookie scoop to equally divide the salmon mixture. For 400g salmon, you should get 5 patties. Use your hands to gently press down and form into uniform, round, flat cakes.
Step 6
Preheat the remaining ½ Tablespoon olive oil and 1 Tbsp butter in a large nonstick skillet over medium heat. Cook 5 patties at a time, for 2-3 minutes per side, until light golden brown on both sides. Transfer to a plate, then repeat with the remaining salmon cakes.
Step 7
To make the Greek yogurt sauce, combine ½ cup Greek yogurt, 1 tbsp parsley, vinegar, lemon juice, salt, and pepper together in a small bowl, then whisk to combine.
Step 8
Serve immediately. Garnish with lemon wedges, fresh parsley, and Greek yogurt sauce.
Ingredients
- Salmon 450 g
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Butter 2 tbsp
- Extra virgin olive oil 1 tbsp
- Onion 2 tbsp, chopped
- Bread Crumbs 0.5 cup
- 5% Authentic Greek Strained Yogurt 0.25 cup
- Raw egg 1 medium
- Parsley 1 tbsp
- Mustard 1 tsp
