These low carb salmon patties are so savory and flavorful. Salmon puffs are made with salmon, almond flour, and cream cheese. I love filling them in the wasabi mayo I made. If you don’t like wasabi you can use a different sauce. You have to check out this Salmon cream cheese puffs recipe!
This keto salmon recipe is paleo and gluten free as well. It’s really simple to make with a food processor but you can use a blender as well. The wasabi mayo is creamy and slightly spicy. If you don’t know what wasabi is, it’s that spicy green mustard they serve with sushi.
Wasabi tastes really good with these low carb salmon puffs. Wasabi is Japanese horse radish. It’s a green paste made from the rhizomes of the Japanese horse radish plant. Wasabi nutritional contents are debatable due to the fact it’s consumes in such small quantities.
However raw wasabi root are carbohydrates (23.5%), water (69.1%), fat (0.63%), and protein (4.8%). It tastes really good mixed with the mayo and drizzled on top of salmon with cream cheese.
I love this salmon puffs recipe because it’s healthy, paleo, and Keto. Salmon provides vitamin A, vitamin C, and iron. Also Cobalamin, magnesium, and vitamin B-6. Furthermore salmon is one of the best sources of omega 3 fatty acids.
Salmon cream cheese puffs have about 100 calories and 1.5 carbs per serving. Additionally the ingredients are everyday low carb ingredients. The ingredients for Salmon with cream cheese puffs include 6 oz salmon skinless, 4 oz cream cheese, 1 egg, and 1 cup flour.
Other ingredients for this keto salmon recipe include 1 tsp salt, 1 tsp pepper, and 1 tsp lemon juice. Ingredients for the sauce are simply, 1 tsp wasabi, 1 tsp soy sauce and 3 tbsp mayo. You will love these simple instructions as well.
Start making salmon puffs by using a food processor or blender to blend the salmon, cream cheese, egg, and lemon juice thoroughly. Then add the flour, salt, and pepper to the mixture and blend again until thoroughly combined.
Preheat your oven to 350 degrees F. Grease a large baking sheet or pan. Use an ice cream scoop (or spoon if you prefer) to make 9 equally sized salmon cream cheese recipe balls. Spread the salmon puff balls out evenly on the baking pan.
Bake low carb salmon patties for 30 minutes. For wasabi mayo sauce combine all the ingredients in a medium mixing bowl. Whisk together vigorously until thoroughly combined. Store the sauce in the refrigerator until you’re ready to serve!
I like to use organic skinless salmon. You definitely don’t want to use the salmon skin in a recipe like this. However, I do adore crispy salmon skin normally. In this recipe though, it wouldn’t be able to crisp up properly. Furthermore it would disrupt the texture of the puffs.
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