Low Carb Cajun Salmon Patties

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Recipe created by I Breathe... I'm Hungry... on behalf of Hidden Valley.
  • Prep 10 m
  • Cook 10 m
  • Total 20 m
Servings: 4


  • 1 14 oz. can pink salmon, drained with bones removed
  • 2 oz. smoked salmon, roughly chopped, nova or lox style
  • 1 egg
  • 3 tablespoons Hidden Valley® Cilantro Lime Ranch®
  • ⅓ cup almond flour
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons avocado oil for frying (or light olive oil)


  1. 1. Beat the egg and Cilantro Lime Ranch dressing in a medium bowl.
  2. 2. Add the salmon, almond flour, parsley and Cajun seasoning and stir gently until combined.
  3. 3. Form into eight 2½ inch patties.
  4. 4. Heat the oil in a non-stick sauté pan over medium heat.
  5. 5. Cook the patties (4 at a time) for about 2 minutes per side (or until golden brown).
  6. 6. Remove cooked patties to a paper-towel lined plate and keep warm until serving.
  7. 7. Serve with Hidden Valley® Cilantro Lime Ranch® dressing and wedges of lemon if desired.
• For safe meat preparation, reference the USDA website.

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