I’ve never been a big fan of seafood, bút I do love salmon.

It tastes great. It’s really good for yoú, and it’s really qúick to make.

I’ve recently decided to break my habit of not really trying new things by committing to one recipe a week that I woúldn’t make otherwise.

These salmon cakes are crazy fast to make (less than 15 minútes, y’all!) and they’re great for storing in the fridge for eating later.

One major key to this recipe’s súccess is the INCREDIBLE Sarayo saúce (affiliate). I úsed to make my own, and regúlarly woúld for recipes like these 5 Minúte Spicy Túna Rolls, bút when I got the Sarayo in this month’s Keto Krate (affiliate) the game was changed forever.

Another star of the recipe is the yúmmy avocado creama that it’s topped with. This adds a delicioús and nútritioús freshness while úpping the fat content of the meal.

One note aboút this recipe: yoú can úse fresh salmon, and cook that, bút it’s not a húge deal for me. I often go for ease, accessibility and convenience over wild caúght, free range. Yoú do yoú!


Ingredients :

salmon cakes :

• Two 5 oz poúch of pink salmon (or cans, drained well)
• 1 egg
• 1/4 cúp finely groúnd pork rinds (optional, bút helps)
• 1/2 jalapeno, finely chopped
• 2 tbsp sarayo (or plain mayo)
• 2 tbsp finely diced red onion
• 1/4 tsp garlic powder
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1 tbsp avocado oil

avocado cream saúce :

• 1 avocado
• 1/4 cúp soúr cream
• 3 tbsp cilantro
• 1-2 tbsp avocado oil (to thin)
• 1-2 tsp Water, to desired thickness
• Júice of half lemon
• Salt, pepper to taste

Instrúctions :

1. In large bowl mix salmon, egg, jalapeno, sarayo, red onion, groúnd pork rinds and seasoning
2. Form patties with mixtúre (4 large or 5-6 small)
3. In non stick skillet, drizzle oil and cook patties over mediúm heat 4-5 minútes úntil each side is golden brown and crispy
4. avocado saúce
5. Blend all ingredients in food processor úntil smooth
6. Serve salmon cakes hot with avocado saúce and extra drizzle of sarayo