Keto Thai Salmon Fish Cakes

Naughty and Nice Ktichen


If you are looking for an easy peasy mid week dinner than look no further, because our 'Keto Thai Salmon Fish Cakes' are the easiest! Not only are they easy, but they are packed with flavor in the form of Jalapeno, Capsicum and Onion, aswell as Garlic & Ginger. We opted to use Salmon in spring water, however if Salmon isn't your thing and your more the Tuna type you could totally sub them for one another.


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5 Min
40 Min
Stove Top


  • 400 g
    canned salmon
  • 1
  • 1/2
  • 1
  • 1 tsp
  • 1 tsp
  • 2 Tbsp
  • 2
  • 3 Tbsp
    coconut flour
  • 1 Tbsp
    coconut oil
  • 2 Tbsp
    sriracha sauce

How to Make Keto Thai Salmon Fish Cakes


  1. Preheat oven to 160°C (Fan Forced). Drain the Salmon in the can's and transfer to a large mixing bowl. Add the Jalapeno, Onion, Capsicum, Ginger, Garlic, 1 Tablespoon of Coriander, Eggs and Coconut Oil. Combine, and transfer to the fridge for 5 to 10 minutes.
  2. Heat a medium frying pan over medium heat and add the Coconut Oil. Cook the fish cakes in batches of 3 for 3 to 4 minutes on each side. Once you have cooked all of the fish cakes, transfer to a baking tray lined with baking paper.
  3. Place the fish cakes in the oven for 5 minutes
  4. Serve with the remaining tablespoon of Coriander, Lemon Wedges and Sriracha Sauce.

Printable Recipe Card

About Keto Thai Salmon Fish Cakes

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai
Dietary Needs: Diabetic Low Carb Keto

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