Keto Salmon Cakes With Dill Sauce – Crisp, Flavorful, and Low-Carb

These salmon cakes are crispy on the outside, tender inside, and loaded with fresh flavor. They’re quick to pull together with pantry staples and a few herbs. The dill sauce adds a cool, tangy finish that makes each bite feel special.

Whether you’re cooking for a weeknight dinner or meal prepping for the week, this recipe delivers big taste with minimal fuss.

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Keto Salmon Cakes With Dill Sauce – Crisp, Flavorful, and Low-Carb

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• For the salmon cakes:
• 14–16 oz canned salmon, drained and flaked (or cooked fresh salmon, flaked)
• 2 large eggs
• 1/3 cup almond flour
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons mayonnaise (sugar-free)
• 2 tablespoons finely chopped red onion or shallot
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional, but tasty)
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 2–3 tablespoons avocado oil or olive oil for pan-frying
• For the dill sauce:
• 1/2 cup full-fat Greek yogurt (or sour cream)
• 2 tablespoons mayonnaise
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, grated or minced
• Pinch of salt and pepper
• Optional for serving: lemon wedges, mixed greens, sliced cucumber, or avocado

Instructions

• Mix the dill sauce. In a small bowl, combine Greek yogurt, mayonnaise, dill, lemon zest, lemon juice, garlic, salt, and pepper. Stir until smooth. Chill while you make the salmon cakes to let the flavors develop.
• Prep the salmon. Drain canned salmon well and flake it with a fork. Remove large bones if you prefer, though they’re edible and add calcium. If using cooked fresh salmon, flake it into small pieces.
• Combine the cake mixture. In a large bowl, whisk eggs, mayonnaise, Dijon, lemon zest, lemon juice, garlic powder, smoked paprika, salt, and pepper. Stir in almond flour, Parmesan, onion, and parsley. Fold in the salmon until evenly distributed.
• Adjust the texture. The mixture should be moist but hold together when pressed. If it’s too wet, add 1–2 teaspoons more almond flour. If it’s too dry, add a touch more mayo or a squeeze of lemon.
• Form the patties. Divide the mixture into 8 small patties or 6 larger ones. Press firmly so they hold their shape. Aim for about 3/4-inch thickness for even cooking.
• Pan-fry. Heat avocado oil in a large skillet over medium heat. When hot, add the patties without crowding. Cook 3–4 minutes per side, or until golden and crisp. Adjust heat as needed to avoid burning.
• Rest and serve. Transfer to a plate and let rest 2 minutes. Serve warm with a generous spoonful of dill sauce and lemon wedges. Add greens or sliced cucumbers on the side for freshness.

What Makes This Special

These salmon cakes are keto-friendly without feeling like a compromise. Instead of breadcrumbs, they use almond flour and a touch of Parmesan for structure and richness. The dill sauce brings brightness with lemon and Greek yogurt, keeping the meal light yet satisfying.

Best of all, you can use canned salmon or leftover cooked salmon—both work beautifully.

What You’ll Need

• For the salmon cakes:
  • 14–16 oz canned salmon, drained and flaked (or cooked fresh salmon, flaked)
  • 2 large eggs
  • 1/3 cup almond flour
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons mayonnaise (sugar-free)
  • 2 tablespoons finely chopped red onion or shallot
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, but tasty)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2–3 tablespoons avocado oil or olive oil for pan-frying
• For the dill sauce:
  • 1/2 cup full-fat Greek yogurt (or sour cream)
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, grated or minced
  • Pinch of salt and pepper
• Optional for serving: lemon wedges, mixed greens, sliced cucumber, or avocado

How to Make It

1. Mix the dill sauce. In a small bowl, combine Greek yogurt, mayonnaise, dill, lemon zest, lemon juice, garlic, salt, and pepper. Stir until smooth. Chill while you make the salmon cakes to let the flavors develop.
2. Prep the salmon. Drain canned salmon well and flake it with a fork.
   

   Remove large bones if you prefer, though they’re edible and add calcium. If using cooked fresh salmon, flake it into small pieces.

   
   
3. Combine the cake mixture. In a large bowl, whisk eggs, mayonnaise, Dijon, lemon zest, lemon juice, garlic powder, smoked paprika, salt, and pepper. Stir in almond flour, Parmesan, onion, and parsley.
   

   Fold in the salmon until evenly distributed.

   
   
4. Adjust the texture. The mixture should be moist but hold together when pressed. If it’s too wet, add 1–2 teaspoons more almond flour. If it’s too dry, add a touch more mayo or a squeeze of lemon.
5. Form the patties. Divide the mixture into 8 small patties or 6 larger ones.
   

   Press firmly so they hold their shape. Aim for about 3/4-inch thickness for even cooking.

   
   
6. Pan-fry. Heat avocado oil in a large skillet over medium heat. When hot, add the patties without crowding.
   

   Cook 3–4 minutes per side, or until golden and crisp. Adjust heat as needed to avoid burning.

   
   
7. Rest and serve. Transfer to a plate and let rest 2 minutes. Serve warm with a generous spoonful of dill sauce and lemon wedges.
   

   Add greens or sliced cucumbers on the side for freshness.

   
   

Storage Instructions

• Refrigerator: Store cooled salmon cakes in an airtight container for up to 3 days. Keep the dill sauce in a separate container for the same time frame.
• Freezer: Freeze cooked patties in a single layer on a sheet pan. Once solid, transfer to a freezer bag and store for up to 2 months.
  

  Thaw overnight in the fridge.

  
  
• Reheating: Reheat in a skillet over medium heat with a little oil for 2–3 minutes per side, or bake at 375°F (190°C) for 8–10 minutes. Avoid microwaving if you want to keep the crust crisp.

Health Benefits

• Omega-3 fats: Salmon is rich in EPA and DHA, which support heart, brain, and joint health.
• Protein-packed: Each serving delivers high-quality protein to keep you satisfied and support muscle maintenance.
• Low-carb: Almond flour replaces breadcrumbs, keeping net carbs low and blood sugar steady.
• Probiotics and calcium: Greek yogurt offers gut-friendly cultures and minerals, especially if you keep the soft bones in canned salmon.
• Nutrient-dense herbs: Dill, parsley, and lemon add antioxidants and freshness without extra carbs.

What Not to Do

• Don’t skip the drain. Excess liquid in the salmon will make the mixture loose and hard to shape.
• Don’t overcrowd the pan. Crowding drops the temperature and prevents browning. Cook in batches if needed.
• Don’t crank the heat too high. A moderate heat gives a crisp crust without burning before the centers heat through.
• Don’t overmix. Fold gently to keep the cakes tender.
  

  Overmixing compacts the mixture.

  
  
• Don’t drench the sauce. Serve the dill sauce on the side so the cakes stay crispy.

Recipe Variations

• Air fryer option: Lightly oil both sides of the patties. Air fry at 390°F (200°C) for 8–10 minutes, flipping halfway, until golden.
• Spicy kick: Add 1/2 teaspoon red pepper flakes or a teaspoon of hot sauce to the mixture. A pinch of cayenne in the sauce also works.
• Herb swap: Use chives, tarragon, or cilantro if you don’t have dill or parsley.
  

  Keep total herbs to about 2–3 tablespoons.

  
  
• Dairy-free: Skip Parmesan. Use avocado oil mayo and a dairy-free yogurt for the sauce, or make a lemon-olive oil aioli.
• Extra veg: Finely dice celery or bell pepper (2–3 tablespoons). Sauté briefly to soften and cool before adding.
• Lemon-caper sauce: Stir 1 tablespoon chopped capers and extra lemon zest into the sauce for briny brightness.

FAQ

Can I use fresh salmon instead of canned?

Yes.

Flake 14–16 ounces of cooked salmon and use it just like canned. Make sure it’s cooled and broken into small pieces so the patties hold together.

How do I keep the cakes from falling apart?

Make sure the salmon is well-drained and the mixture isn’t too wet. Press the patties firmly and chill them for 10–15 minutes before cooking if they feel delicate.

Use medium heat so they set before flipping.

What can I use instead of almond flour?

Finely ground pork rinds (pork panko) work well and keep carbs low. Coconut flour is not recommended here—it absorbs too much moisture and can make the cakes dry.

Is the dill sauce keto?

Yes, as long as you use full-fat Greek yogurt or sour cream and a sugar-free mayo. The carbs are minimal and mostly from the lemon and herbs.

Can I bake these instead of pan-frying?

Yes.

Brush with oil and bake on a parchment-lined sheet at 425°F (220°C) for 12–15 minutes, flipping once. They won’t get quite as crispy as pan-fried, but still turn out tasty.

What sides go well with salmon cakes?

Try a crisp salad with cucumber and avocado, roasted asparagus, sautéed green beans, or a simple slaw. Lemon wedges and extra dill sauce are always welcome.

How many carbs are in a serving?

It varies with exact ingredients, but a typical serving of two cakes with sauce lands around 3–5 net carbs.

Check your labels and adjust if needed.

Can I make them ahead?

Yes. Form the patties and refrigerate for up to 24 hours before cooking. You can also cook them fully and reheat as needed during the week.

Final Thoughts

Keto Salmon Cakes with Dill Sauce are the kind of recipe you’ll keep in your back pocket.

They’re fast, flavorful, and flexible, whether you use canned or fresh salmon. With a crisp crust and a cool, bright sauce, they hit all the right notes for a satisfying meal. Add a simple salad, squeeze of lemon, and you’re set for a delicious, low-carb dinner any night of the week.