Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2

6 oz. canned salmon
1 large egg
2 tbsp. pork rinds
3 tbsp. keto mayo
1 tbsp. ghee butter
1 tbsp. Dijon mustard
Salt and ground black pepper to taste


  1. In a bowl, combine the salmon (drained), pork rinds, egg, and half of the mayo, season with salt and pepper. Mix well
  2. With the salmon mixture, form the cakes
  3. Heat the ghee butter in a skillet over medium-high heat
  4. Place the salmon cakes in the skillet and cook for about 3 minutes per side. Moved to a paper towel to get rid of excess fat
  5. In a small bowl, combine the remaining half of mayo and the Dijon mustard, mix well
  6. Serve the salmon cakes with the mayo-mustard sauce

Carbs: 1,2 g
Fat: 31 g
Protein: 24,2 g
Calories: 370