Super Easy Salmon Cakes (Keto & Paleo)

Low carb salmon cakes made with smoked salmon, eggs, and bacon deliver omega 3 fats for anti inflammatory, keto friendly breakfasts. Gluten free, dairy free, protein rich, brunch ready recipe.

Are you looking for a delicious, easy, low carb, and anti-inflammatory breakfast? Try these super easy salmon cakes. They’re gluten, dairy, and grain free, keto friendly, and elegant enough to take center stage at any brunch.

Salmon is rich in anti-inflammatory essential omega 3 fatty acids. Essential means we must get them from diet; our bodies do not manufacture this fatty acid. We need omega 3s for skin, joint, and brain health.

Super Easy Salmon Cakes

I bought two 4 ounce packages of smoked salmon, but you could use leftover salmon or canned, too (would need to adjust salt accordingly).  I served these with shredded sweet potato “hash browns,” but a lovely spring arugula salad or deviled eggs or these grain free herbed biscuits would be great, too.

Salmon Cakes (grain free, dairy free, can be made egg free)

• 2 four ounce packages of smoked salmon
• 2 eggs
• 3 slices organic bacon, cooked and chopped
• 2 tsp dijon mustard
• 1/4 cup or so sliced scallions or red onion
• salt & freshly cracked black pepper to taste.

Directions:  Cook the bacon in a cast iron skillet; set aside to cool.  Reserve bacon fat. Remove skin from salmon and feed to your dogs (or cats).  Flake salmon into a bowl and add mustard, eggs and everything else.  Stir to incorporate.  Taste to adjust seasonings. Reheat bacon fat in skillet til medium-hot, then form small cakes and cook about 4 minutes per side until golden brown.  Keep warm in 250 degree oven until ready to serve.

Makes 8-9 cakes.  Serve with sour cream or honey mustard.

NOTE:  I didn’t salt these at all because the bacon and salmon are salty enough, but if you don’t use smoked salmon, add salt to taste.

Instead of a cast iron skillet, you could use an eco-friendly nonstick griddle like I have.  It’s an ecolution hydrolon water-based nonstick griddle, so it’s PFOA free. I love it!

Frequently Asked Questions

Why are salmon cakes considered anti inflammatory?

Salmon is rich in omega 3 fatty acids such as EPA and DHA, which help regulate inflammatory pathways in the body. These essential fats support cardiovascular, brain, skin, and joint health. Including salmon regularly may promote a healthier inflammatory balance.

Are these salmon cakes low carb and gluten free?

Yes, this recipe contains no grains or breadcrumbs, making it naturally low in carbohydrates. It is also gluten free and dairy free, which may suit keto, paleo, or anti inflammatory eating plans focused on whole, nutrient dense foods.

Can you use different types of salmon?

Smoked salmon is commonly used for flavor, but baked or canned wild caught salmon can work well too. If using unsmoked salmon, you may need to add extra salt or seasoning to enhance taste and maintain balanced flavor.

How do you make the cakes egg free?

While the base recipe includes eggs for binding and structure, egg free versions are possible. Alternatives such as mashed sweet potato or other natural binders can help hold the mixture together while keeping the texture moist and cohesive.

Why cook the cakes in bacon fat?

Cooking in bacon fat adds depth of flavor and promotes a crisp, golden crust during pan searing. The natural fat also helps maintain moisture inside the cakes, creating a tender interior with satisfying texture and rich taste.

What sides pair well with salmon cakes?

Salmon cakes pair well with shredded sweet potato hash browns, fresh arugula salad, deviled eggs, or grain free biscuits. These options provide fiber, healthy fats, and protein, creating a balanced breakfast, brunch, or light dinner plate.

Can these salmon cakes be made ahead of time?

Yes, they can be prepared in advance and kept warm in a low temperature oven before serving. This makes them practical for meal prep or brunch gatherings while maintaining flavor, texture, and overall nutritional quality.