Carnivore Salmon Cakes (Dairy & Dairy-Free Versions)

Crispy carnivore salmon cakes made with pork rinds, with both dairy and dairy-free options.
⏱
Prep
10 mins
🔥
Cook
12 mins
🍽
Servings
4
🌾
Carbs
3g
💪
Protein
50.8g
🫒
Fat
36.3g

These crispy carnivore salmon cakes are packed with protein and healthy fats, using crushed pork rinds instead of breadcrumbs for the perfect texture.

Choose the rich dairy version with Parmesan and cream cheese, or the dairy-free version made with beef gelatin and bone broth. Both are low-carb, grain-free, gluten-free, and perfect for a carnivore or keto-friendly meal.

Ingredients

  • Dairy Version:
  • 2 (6-ounce) cans wild-caught salmon, drained
  • 2 large eggs
  • 1 cup finely crushed pork rinds
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons softened cream cheese
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, optional
  • 2 tablespoons melted butter or beef tallow for frying
  • Dairy-Free Version:
  • 2 (6-ounce) cans wild-caught salmon, drained
  • 2 large eggs
  • 1 cup finely crushed pork rinds
  • 1 tablespoon beef gelatin
  • 1 tablespoon warm bone broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, optional
  • 2 tablespoons beef tallow for frying
  • Optional Carnivore Toppings:
  • Browned butter
  • Melted beef tallow
  • Crispy bacon crumbles
  • Fried egg
  • Shaved Parmesan, for dairy version
  • Homemade carnivore mayonnaise

Instructions

  1. Dairy Version: Drain the salmon and remove any large bones if desired.
  2. In a large bowl, combine salmon, eggs, crushed pork rinds, Parmesan, cream cheese, salt, and pepper.
  3. Mix until evenly combined.
  4. Form into 8 equal patties.
  5. Heat butter or tallow in a skillet over medium heat.
  6. Cook for 4–5 minutes per side until golden brown and heated through.
  7. Serve immediately with melted butter or crispy bacon.
  8. Dairy-Free Version: Bloom the gelatin in the warm bone broth for 2–3 minutes.
  9. Mix salmon, eggs, pork rinds, gelatin mixture, salt, and pepper until combined.
  10. Shape into 8 patties.
  11. Heat beef tallow in a skillet over medium heat.
  12. Cook 4–5 minutes per side until crispy and golden.
  13. Rest for 2 minutes before serving.
  14. Storage: Refrigerate in an airtight container for up to 4 days.
  15. Freeze cooked salmon cakes for up to 3 months.
  16. Reheat in a skillet, oven, or air fryer until hot and crispy.
Nutrition Facts
Per serving (1 of 4)
Calories 546
Total Fat 36.3g
Total Carbohydrate 3g
Protein 50.8g
Sodium 920mg
Calcium 100mg
Iron 1.6mg
Estimates computed by AI using density-aware ingredient values consistent with USDA / MyFitnessPal references. Values are approximate.

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