These savory salmon cakes are a delightful low-carb option, perfect for a quick and satisfying meal.
In a mixing bowl, combine the canned salmon, finely chopped onion, dried parsley, minced garlic, large eggs, creamy mayonnaise, fresh lemon zest, ground black pepper, and fine salt.
Ensure the mixture is well combined but not overly mashed to maintain a good texture.
Chill the mixture in the refrigerator for 30 minutes to make it easier to handle.
Chilling helps the cakes hold their shape during cooking.
Form the mixture into 4 equal-sized patties and coat each patty with almond flour.
Use wet hands to prevent the mixture from sticking to your fingers.
Heat a skillet over medium heat and lightly grease it with oil. Cook the patties for 4-5 minutes on each side until golden brown and heated through.
Avoid overcrowding the skillet to ensure even cooking.
Serve the salmon cakes warm with your choice of dipping sauce or a side salad.
Garnish with a wedge of lemon for an added burst of freshness.
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