With all the craziness of our move to Belize going on, I’m loving super easy recipes even more than usual lately. ? Like, if I can’t go from start to finish in 10 minutes or less I’m not interested. The end.
Since I know lots of you (all of you?) have incredibly hectic lives going on as well, I know you’re going to love this low carb cajun salmon watchamacallit thingy as much as I did!
Also because it’s SO. VERY. TASTY!
The secret to making these super delicious and very easy low carb salmon cakes is the Hidden Valley Ranch Cilantro Lime dressing! I already had cajun salmon patties on my list of recipes to experiment with soon, and once I tasted it I knew that the Hidden Valley Ranch Cilantro Lime dressing would work great as a sauce for them.
While I was putting the recipe together, I decided to also throw some of the Cilantro Lime dressing right into it to add more flavor and moisture to my salmon mixture.
Normally I’d add some mayonnaise, a variety of seasonings, and lemon or lime juice, but using the dressing instead did the same job – AND added some fantastic flavors to boot!
When I cooked a small amount to test it and see what else I’d need to add, I was surprised to find that they were perfect as is! The Cilantro Lime dressing was so good in it that I didn’t have to add a lot of extra seasonings – making these already easy cajun salmon patties a real winner!
Once I’d cooked the patties, I tried them with the dressing to see how it would work. I fully expected to have to add some sour cream or fresh herbs to make it even better, but upon tasting them together I found that the dressing perfectly complemented the patties as is!
I’m so used to having to tinker with a product to make it taste the way I want, that it frankly shocked me that this dressing was absolutely delicious as a dipping sauce right out of the bottle. I can’t wait to try it as a marinade next!
Creamy, fresh, bright, perfection.
This is a great recipe for when you haven’t made it to the grocery store in awhile, or when you’re working off of your pantry ingredients for a move or trip like I am! Because the salmon I used in the patties is canned and smoked (which keeps for months in the fridge), and the majority of the flavor comes from cajun seasoning and the Hidden Valley Ranch Cilantro Lime dressing – you can literally whip these low carb cajun salmon patties up anytime the mood strikes.
If you’re like me, you’ll get addicted to these instantly and the mood will strike often!
Crispy on the outside and tender on the inside, these little bundles pack a huge punch of spicy, smoky, tangy flavor! I predict that these cajun salmon patties are going to be a hit with everyone, even the kiddos if Hungry Jr.’s love for them is any indication.
So be sure to make these keto friendly cajun salmon patties ASAP! Then report back and let me know what you thought of them!!!
Cajun Salmon Patties Recipe Notes:
Many of you took issue with the fact that I used Hidden Valley Ranch in this recipe and I want to address that. As I mentioned in one of the comments, people are at different places in their healthy eating journey, and not everybody is as focused on squeaky clean ingredients. Some are just starting out with cooking at home, and cutting out carbs is hard enough without making every single component of a dish from scratch to make sure it doesn’t contain MSG or other ingredients that some of us avoid like the plague.
For those people, this is recipe is 1000% healthier than the frozen pizzas, take out Chinese food, or hot pockets that they’ve been living on for years. Baby steps. That being said, there are MANY alternatives to HVR or other store bought ranch dressings to be had – this one got rave reviews in the comments, and is even Whole 30 friendly – which by the way makes this entire recipe Whole 30 friendly.
- 14 oz can pink salmon, drained with bones removed
- 2 oz smoked salmon (nova or lox style), roughly chopped
- 1 egg
- 3 Tbsp Hidden Valley Ranch Cilantro Lime dressing
- 1/3 cup almond flour
- 2 Tbsp fresh parsley, chopped
- 1 tsp cajun seasoning
- 2 Tbsp avocado oil (or light olive oil) for frying
- Beat the egg and Cilantro Lime dressing in a medium bowl.
- Add the salmon, almond flour, parsley and cajun seasoning and stir gently until combined.
- Form into eight 2.5 inch patties.
- Heat the oil in a non-stick saute pan over medium heat.
- Cook the patties (4 at a time) for about 2 minutes per side (or until golden brown.)
- Remove cooked patties to a paper-towel lined plate and keep warm until serving.
- Serve with Hidden Valley Ranch Cilantro Lime dressing and wedges of lemon if desired.