Low-Carb Salmon Patties Recipe

These low-carb salmon patties are crispy on the outside, tender and flavorful on the inside, and easy to make with canned or fresh salmon. They’re perfect for a keto-friendly lunch, a quick dinner, or meal prep.

Ingredients

Makes 8 small patties (2 per serving)

Why almond flour? It replaces regular breadcrumbs, helping keep the patties low in carbohydrates while absorbing moisture and binding the salmon mixture.

Step-by-step instructions

Step 1: Prepare the salmon

Drain the canned salmon thoroughly and place it in a large mixing bowl. Flake it with a fork into small pieces. Remove any large bones or skin if desired; soft edible bones can be mashed and eaten.

Step 2: Mix the ingredients

Add the eggs, almond flour, mayonnaise, Dijon mustard, lemon juice, green onions, herbs, garlic powder, paprika, salt, and pepper.

Mix gently until everything is evenly combined. The mixture should hold together when pressed. If it’s too wet, add another tablespoon of almond flour.

Step 3: Shape the patties

Divide the mixture into 8 portions. Shape each portion into a patty about 2½–3 inches wide and ½ inch thick.

Refrigerate for 10–15 minutes if possible. This helps the patties hold their shape while cooking.

Step 4: Pan-fry until golden

Heat the olive or avocado oil in a nonstick or cast-iron skillet over medium heat.

Place the patties in the skillet without overcrowding. Cook for about 3–4 minutes per side, until golden brown and heated through. Turn carefully with a thin spatula.

Step 5: Serve and enjoy

Transfer the patties to a plate lined with paper towels if needed. Let them rest for 1–2 minutes.

Serve warm with lemon wedges, fresh dill, and your favorite low-carb dipping sauce.

Easy low-carb lemon-dill sauce

Mix the following ingredients in a small bowl:

• ¼ cup mayonnaise

• 1 tablespoon lemon juice

• 1 tablespoon chopped fresh dill

• 1 teaspoon Dijon mustard

• 1–2 teaspoons water, to thin as needed

• A pinch of salt and black pepper

Stir until creamy. Refrigerate until ready to serve.

Nutrition information

Estimated nutrition per serving (2 patties), assuming the recipe makes 4 servings and uses the listed ingredients:

Actual nutrition varies by salmon brand, mayonnaise, almond flour, and the amount of oil absorbed during frying. The sauce is not included.

Tips for the best salmon patties

• Drain well: Excess liquid makes the patties soft and difficult to flip.

• Don’t overmix: Gently combine the ingredients to preserve the salmon’s texture.

• Avoid high heat: Medium heat creates a crispy crust without burning the outside before the center is warm.

• Flip only once: Allow a golden crust to develop before turning.

• Make them dairy-free: The recipe is naturally dairy-free if you use dairy-free mayonnaise.

• Use fresh salmon: Cook the salmon first, flake it, and substitute approximately 10–12 ounces of cooked salmon for the canned salmon.

Other ways to cook them

Oven-baked

Bake at 400°F (200°C) for approximately 15–20 minutes, flipping halfway through. Lightly brush or spray with oil for better browning.

Air fryer

Preheat to 375°F (190°C). Lightly oil the patties and cook for about 8–12 minutes, flipping halfway through, until golden and hot throughout.

What to serve with low-carb salmon patties

• Cauliflower rice or cauliflower mash

• Roasted broccoli or asparagus

• Cucumber and avocado salad

• Sautéed spinach with garlic

• Steamed green beans

• Lettuce wraps with lemon-dill sauce

Storage: Refrigerate cooked patties in an airtight container for up to 3 days. Reheat in a skillet or air fryer to restore their crispness. You can also freeze cooked, cooled patties for up to 2–3 months for best quality.

My recommendation: For the crispiest, most flavorful low-carb salmon patties, use canned salmon, almond flour, fresh dill, lemon juice, and avocado oil. Serve them hot with lemon-dill sauce and a fresh green salad for a satisfying keto-friendly meal.