Sam’s Doing Low Carb Easy Peasy Baked Salmon Cakes

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Salmon cakes, (we called them croquettes), were a staple in my house growing up. I loved them then, and I love these even more, because they’re a whole lot healthier and just as tasty as the ones my mom used to make. I know you’ll like them too.


  • 1 can wild alaskan salmon (14.75 oz.) 
  • 2 medium eggs
  • 1 small to medium yellow onion 
  • 1 tsp Garlic powder, or to taste
  • 1 tsp Old Bay Seasoning (optional)
  • 1/2 tsp Fresh ground black pepper, or to taste
  • 1 tbs olive oil


  • Completely drain the canned salmon, pour into a bowl and remove any skin and bones (If using already cleaned salmon, simply drain). Use a fork to flake the cleaned salmon.
  • In another mixing bowl, beat the eggs and add the flaked salmon.
  • Dice the onion and add to the salmon and egg mixture.
  • Add the seasonings and mix thoroughly.
  • Refrigerate the mixture for about 30 minutes.
  • Preheat your oven to 375 degrees F.
  • Line a baking sheet with aluminum foil and spray with cooking spray or use parchment paper.
  • Remove salmon from refrigerator, and shape into patties (you should have 5-7 smaller patties or 4 larger ones).
  • Transfer patties to the cookie sheet. Brush tops of patties with olive oil,  and bake for about 20-25 minutes or until evenly browned.
  • Serve and enjoy!
Makes 4-7 Salmon Cakes Depending On Size
Each cake has 2-3 grams of net carbs.
Please note that the nutrition data is a ballpark figure. Exact data depends on your specific ingredients, the amounts you actually use and how you prepare the recipe. Consequently, I recommend you enter your own calculations into for personal results.
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