Most people think of tuna when you say “canned fish.” But not me. I think of sardines and canned salmon. Canned meat is something I grew up on but I can’t remember what got me into other canned fish besides tuna. Because I was big on tuna in college. I’d buy it in bulk from the Super WalMart near campus and make tuna salad in my dorms. At some point I graduated to salmon? Yes, I’m asking you because I really have no idea.

However I got here I’m glad it happened and you will be too. Because I am going to share one of the tastiest, cost effective, easy to make keto recipes ever. You guessed it-salmon cakes. And to take it to the next keto level we are adding avocado. Not just any avocado but an avocado cream dip. You’re welcome.



  • 1 can wild caught salmon (drained)
  • 1 egg
  • 1/2 cup pork rind crumbles
  • 1 tbsp plain mayo
  • 1/4 cup finely diced red onion
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • salt and pepper to taste
  • 1 tbsp dried dill (optional)
  • 1/2 tsp paprika (optional)
  • 1/2 cup chopped green onion (optional)


  • 1 avocado
  • 1/2 cup sour cream
  • 3 tbsp fresh cilantro
  • 3 tbsp fresh parsley
  • 1-2 tbsp avocado oil
  • 1/2 lime (juiced)
  • salt, pepper to taste


  1. Put drained salmon, pork rinds, egg, mayo, red onion, garlic powder, chili powder, salt and pepper, dill, green onion and paprika in a bowl and mix thoroughly.
  2. Preheat pan or skillet to medium and spray with nonstick spray.
  3. Form mixture into patties and place on the skillet. Makes about 4-6 patties.
  4. Brown patties on each side. You may want to flip them back and forth occasionally until browned on each side. Handle carefully while flipping.
  5. Remove from heat and rest on a baking rack.
  6. While salmon cakes are resting, put avocado, sour cream, cilantro, parsley, avocado oil, lime juice and salt and pepper in a bullet mixer.
  7. Blend until smooth.
  8. Serve on top of salmon cakes.

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