Keto Air Fryer Salmon Cakes with Sriracha Mayo
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Description
Salmon cakes can certainly be keto-friendly if you just tweak a few ingredients. They make a great dinner or you can serve atop a salad for a delicious lunch. The mixture can get a little sticky, so I spray my hands with cooking spray when handling, and I use a small silicone spatula to help get them off the plate and into the fryer.
Ingredients
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
- 1 pound skinless salmon fillets, cut into 1-inch pieces
- ⅓ cup almond flour
- 1 egg, lightly beaten
- 1 ½ teaspoons seafood seasoning (such as Old Bay®)
- 1 green onion, coarsely chopped
- cooking spray
- 1 pinch seafood seasoning (such as Old Bay®)
Directions
- 1. Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.
- 2. Add salmon, almond flour, egg, 1 1/2 teaspoons seafood seasoning, and green onion to the Sriracha mayo; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)
- 3. Line a plate with waxed paper and spray hands with cooking spray. Form the salmon mixture into 8 small patties; transfer to a plate. Place in the refrigerator until chilled and firm, about 15 minutes.
- 4. Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
- 5. Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.
- 6. Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning, if desired.
Nutrition Facts
serving: 4 servings
calories: 340 kcal
carbohydrates: 3.6 g
protein: 25.5 g
saturated fat: 4.2 g
cholesterol: 107.5 mg
sodium: 513.1 mg
fiber: 1.5 g
sugar: 0.7 g
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