We are keeping it fun and simple with these Blackened Salmon Cakes! I’ve made traditional salmon cakes before using a ton of mayo and a variety of crunchy vegetables, but love this take with a homemade blackening marinade! These are healthy, have loads of flavor, and are easy to make. Perfect for a low-carb weeknight meal option for the whole fam!
Why we love these so much
How many of you actually make crab cakes at home? It’s probably super easy, but I wouldn’t know. I just associate crab cakes with dining out at a nice restaurant. BUT, I make salmon at home all the time! I even fed it to Shay Shay a few months after he started eating solids (around 8 or 9 months old)…you know before he realized that what I was feeding him was insanely healthy and from the sea.
To keep it interesting we stray away from just popping it into the oven and make salmon cakes or burgers…whatever you want to call them. I’ve tried a bunch of recipes, and many times will add vegetables like celery, onion, peppers, and season them with capers and dijon. Sound delicious right? Well, these blackened salmon cakes are SO tasty, healthy, and guess what?? Shay loves them! Holy moly, my world just turned upside down 😉
Keto-friendly, paleo, gluten-free, and great for meal prep too. Pair them with your fav salad, avocado, or some roasted veg and you’ve got a grand-slam dinner!
Blackening seasoning or rub is a mixture of chili powder, spices, and herbs that are very similar to Cajun and Creole seasonings. Typically this seasoning blend is a mix of chili pepper, garlic and onion powder, black pepper, oregano and thyme, and salt.
I took what I had in my pantry and fridge to make a blackening marinade. I did a wet rub so that I could slow-roast the salmon without having the blackening spice burn in the oven. My version of blackening rub includes paprika, ground cumin, cayenne pepper, fresh garlic, lemon juice, and honey. I love a little honey on my salmon!
Blackened Salmon Cakes
- 1.5 lbs salmon I used Atlantic salmon
- 1 egg beaten
- 1/2 cup almond flour
- 2 tbsp Greek yogurt or mayonnaise
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 4 cloves garlic finely minced or grated
- 1/2 tsp cayenne or to taste
- 2 tbsp lemon juice
- 1 tbsp honey
- 1/2 tsp salt or to taste
- Preheat oven to 350 degrees F.
- Mix together ingredients for blackening seasoning. Place salmon in a baking tray and rub filet with a little more than half of the marinade.
- Place in oven and bake for about 30-40 minutes until cooked through and easily flakes with a fork. Bake time will vary depending on how thick your salmon is or if you have one large filet or individual portions. If using 3-4 portions (6oz. each) bake time will be reduced to about 20 minutes.
- After salmon is cooked through and cool enough to handle gently flake filet away from skin and place meat into a bowl.
- Add almond flour, Greek yogurt, and the rest of the blackening seasoning and combine. Add and additional pinch of salt if necessary. Add the beaten egg, and mix until combined.
- Form cakes with your hands (about 2 inches in diameter), and pan fry in a nonstick or cast iron skillet on medium heat for 4-5 minutes on each side.
- Place onto a parchment lined plate, or a cooling rack.
- Serve with avocado, slaw or salad, and ranch dressing.
If you make these delicious Blackened Salmon Cakes make sure to tag me on Instagram with your photos! I would love to see how they turned out.
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