Recipe By Michael Separ
Published Nov 28th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 4 servings Calories 226.1

NSNG = no sugar, no grain. Baked, not fried. No gluten, low carb. Serve with lemon wedges and hot sauce.

Recipe Ingredients

  • 3 teaspoons olive oil, divided, or as needed
  • 1 (14 ounce) can salmon, drained and flaked
  • ½ red bell pepper, finely chopped
  • ¼ cup minced fresh parsley, or to taste
  • 2 tablespoons Dijon mustard, or more to taste
  • 2 tablespoons finely chopped capers
  • salt and ground black pepper to taste
  • ½ cup almond meal, or more as needed

Cooking Directions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with 1 teaspoon oil and place in the preheating oven.
  2. 2 Mix salmon, red pepper, parsley, Dijon mustard, capers, salt, and pepper together in a medium bowl. Stir in almond meal until mixture begins to bind together. Form into four 1/2-inch-thick patties.
  3. 3 Add patties to the preheated baking sheet. Drizzle tops with remaining olive oil. Bake until heated through and golden brown, 15 to 20 minutes.

Nutrition Facts

  • Calories 226.1
  • Carbohydrate 7 g
  • Cholesterol 69.8 mg
  • Fat 9.8 g
  • Fiber 0.6 g
  • Protein 30.4 g
  • Saturated Fat 0.8 g
  • Sodium 741.6 mg
  • Sugar 0.6 g


  1. Taste great but I think next time I make I will be adding an egg to help it all bind together better. Be careful not to just add the full amount of almond flour, could make it to dry and not stick together.
  2. These were really good.
  3. These turned out pretty good. I definitely prefer pan fried but these were obviously much healthier. A little dense but not too bad. I really liked the tartness the capers brought. Overall good and healthier alternative and one I would make again.

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