About the Recipe
Kale and Salmon Cakes are an ideal protein and healthy fat source perfectly suited for your low-carb days. Salmon is rich in Omega-3 fatty acids, which support recovery and overall metabolic health, while kale provides a wealth of micronutrients and fiber with minimal carbohydrates. By using a low-carb binder like almond flour, this dish ensures you meet your protein and fat macros while keeping your net carb count low, making it a satisfying and delicious cornerstone of your carb-restricted meals.
Ingredients
⦁
1 cup of kale, finely chopped
⦁ ¾ cup of water
⦁ 1 pint of canned salmon (or 2 six-ounce cans of drained salmon)
⦁ 2 tablespoons of onion, finely chopped
⦁ 1 clove of garlic, minced
⦁ 1 teaspoon of basil
⦁ 1 egg
⦁ 1 tablespoon of Dijon mustard
Preparation
⦁ Place the kale and water in a small pot and heat over medium until the water boils. Boil for 2 minutes, then drain.
⦁ Add a small amount of lard, butter, or coconut oilto aa cast-iron skillet and heat over low-medium heatm.
⦁ Combine the kale with the other ingredients in a large bowl and shape the mixture into 6 patties using your hands.
Fry each patty for about 3 minutes per side.
Serve on a plate and enjoy!
Variations
Flavor Variations
Seasoning & Herb Blends
Customize your cakes with different seasonings and herbs to change the flavor profile.
Classic Seafood: Dill and lemon zest are the perfect match for salmon. Add a touch of Old Bay Seasoning or a pinch of cayenne for a coastal kick.
Mediterranean: Use fresh parsley, mint, and basil, along with lemon zest and a hint of garlic powder.
Warm & Earthy: Try a blend of paprika, cumin, and coriander powder for a Middle Eastern or South Asian-inspired cake.
Mix-ins for Texture and Taste
Introduce other ingredients for an extra layer of flavor and texture.
Potato: For a sturdier cake, add mashed potato or finely shredded, cooked sweet potato. This acts as a binder and a creamy element.
Capers and Pickles: Chopped capers, relish, or finely diced pickles add a salty, briny flavor that cuts through the richness of the salmon.
Cheese: Grated Parmesan or a Mexican cheese blend adds a savory, salty dimension and helps with binding.
Serving Suggestions
Sauces
A simple sauce elevates salmon cakes from good to great.
Lemon-Dill Aioli: Mix mayonnaise (or Greek yogurt), fresh dill, lemon juice and zest, minced garlic, and a pinch of salt and pepper.
Spicy Mayo: Combine mayonnaise, Dijon mustard, a dash of Worcestershire sauce, and a squeeze of Sriracha or hot sauce.
Creamy Tahini Dressing: A mix of tahini, lemon juice, water, and salt is a light and nutty option.
Sides
Serve the cakes over a variety of fresh sides.
Slaw or Salad: Pair them with a simple kale Caesar salad or a light, refreshing slaw made with fennel, red onion, and lemon juice.
Grains or Starches: Traditionally served with grits in the South, they also pair well with rice, quinoa, or pearl couscous.
Veggies: Serve with roasted parsnip chips or sweet potato wedges for a complete meal.
Tips For Success
Tips for Perfect Kale and Salmon Cakes
Binding and Moisture
The key to a good salmon cake is the right texture—moist on the inside, crispy on the outside, and holding its shape.
Drain Canned Salmon Well: If you're using canned salmon, make sure to drain it thoroughly, or the mixture will be too wet and won't bind.
The Right Binder: Use a binder that offers both structure and moisture. Eggs are essential, but you can also add:
Mayonnaise or Greek Yogurt: A couple of tablespoons adds richness and moisture, helping prevent a dry patty.
Crushed Crackers/Breadcrumbs: Panko or Italian-style breadcrumbs are common, but crushed Ritz crackers or even saltine crackers add a buttery flavor. For a gluten-free option, use almond flour, cassava flour, or crushed herb croutons.Sauté the Kale: Kale can be tough and fibrous if used raw. Always finely chop it, remove the tough stems, and sauté it with the onions and garlic until wilted before adding it to the mixture. This cooks it down, releases moisture, and prevents the cakes from crumbling.
Chill the Mixture: After mixing all the ingredients, cover the bowl and chill the mixture for at least 30 minutes. This firms it up, making it much easier to shape and less likely to fall apart during cooking.
Cooking Method
While frying gives the crispiest exterior, baking or air frying is a healthier alternative that still produces a golden crust.
For Frying: Use a mix of butter and olive oil over medium-high heat for the best flavor and a beautiful golden crust. Don't crowd the pan! Cook in batches.
For Baking: Preheat your oven to 375–400°F (190–200°C). Place the cakes on a baking sheet lined with parchment paper, mist with olive oil spray, and bake for about 15–20 minutes, flipping halfway through. Baking can sometimes lead to a slightly drier patty, so ensure you have enough moisture (like mayo or yogurt) in your mix.