Keto Air Fryer Salmon Cakes with Sriracha Mayo

Salmon cakes made in the air fryer can certainly be keto-friendly if you just tweak a few ingredients. They make a great dinner or you can serve them 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.


Recipes · Appetizers and Snacks · Seafood · Fish Cake Recipes


Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 40 mins
Additional Time: 15 mins
Servings: 4

Ingredients

Ingredients List

  • ΒΌ cup mayonnaise

  • 1 tablespoon Sriracha


Directions

  1. Make Sriracha mayo: 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. Prepare salmon cakes: Add salmon, almond flour, egg, green onion, and 1 1/2 teaspoons seafood seasoning to Sriracha mayo in the bowl of a food processor; 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 salmon mixture into 8 small patties; transfer to the 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.

Tips

Keep salmon cakes warm in an oven on the lowest setting while air frying remaining cakes.


Nutrition Facts (per serving)

Nutrition Facts
340 Calories
25g Fat
4g Carbs
26g Protein


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