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close up of salmon patty.

Low Carb Salmon Patties

These LOW CARB SALMON PATTIES are packed with salmon and seasoned with green onions, dill, and parsley. Dip them in some homemade tartar sauce for an easy weeknight dinner that will be a hit with your entire family. 

Low carb salmond patties on a plate with tartar sauce.

My husband is the salmon lover in our house. It seems like he can’t get enough of it! 

Personally, I’m pretty on the fence about salmon, but I am always a sucker for fried food so these salmon patties make my heart happy.

They’re easy to prepare – we’re making these salmon patties using canned salmon for minimal prep! Keep the canned salmon in your cupboard and you can make these salmon patties anytime you’re in a dinner crunch.

I pair these with a homemade tartar sauce – am I the only one that could eat tartar sauce on just about everything? So good!! 

How to make salmon patties: 

We’re going to start with canned salmon to keep things nice and easy.  I like the boneless skinless salmon, but I suppose you could use whatever you prefer. 

ingredients for salmon patties in glass bowl.

Add your salmon to a mixing bowl along with some almond flour, eggs, green onion, dill, parsley, salt, and pepper. 

Traditional salmon patties call for bread crumbs, but these are low carb salmon patties so we’re using some almond flour instead. I have not tested this with coconut flour. 

Stir well to combine and you’re ready to cook! Told you that salmon patties using canned salmon were super easy and quick! πŸ˜‰ 

salmon patties mixture with cookie scoop.

I use a medium sized cookie scoop to portion these low carb salmon patties. I have this cookie scoop (affiliate link) and use it for so much more than cookies – it comes in handy for meatballs, salmon patties,  muffins, etc.  

Scoop a ball of the salmon mixture into your hand and press it flat to make a patty.  This recipe should make about 10 salmon patties. 

salmon patties in cast iron skillet.

Add the patties to a hot skillet with some melted butter and fry them up until golden brown on each side. The salmon is fully cooked already, so we’re just looking to brown the outsides and heat them through. That’ll take about 3 minutes per side. 

Your fried salmon patties are ready to devour! 

close up of salmon patty.

What to serve with these easy salmon patties: 

I like to serve these easy salmon patties with this cucumber tomato feta salad for an easy and refreshing dinner on a hot night. 

Mashed turnips or mashed cauliflower are always a hit as well. 

For dessert, my low carb blackberry cobbler is a winner every time. 

homemade salmon patties on white plate.

Are salmon patties keto friendly? 

This recipe for salmon patties is! Just be sure to grab canned salmon that is pure salmon – no funky stuff added. 

These easy salmon patties have 2 net carbs per 3 patties. 

How to reheat salmon patties: 

If you have leftovers, store them tightly covered in the fridge.

To reheat, I recommend baking them rather than microwaving. Most fried foods taste better if they’re reheated in the oven.

Bake at 350 degrees until warmed through.

A close up of stacked salmon patties on a plate next to a cup of dip.

More low carb seafood recipes:

Creamy Tuscan Shrimp: This one is bursting with flavor!

Baked Cod: Topped off with lemon!

Garlic Butter Shrimp: This is a reader favorite!

Baked Shrimp Scampi: Simple, flavorful, and a healthy dinner option!

low carb salmon patties on white plate.

Salmon patty recipe: 

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close up of salmon patty.

Low Carb Salmon Patties

These low carb salmon patties are made with almond flour instead of bread or cracker crumbs to keep them low carb and flavorful!

Yield 10 salmon patties
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes


  • 15 ounces canned boneless skinless salmon
  • 1/2 cup almond flour
  • 2 eggs
  • 2 green onions, minced
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, for frying


  1. Add all of the ingredients except for the butter to a mixing bowl and stir well to combine.
  2. Use a medium cookie scoop to scoop out the mixture. Flatten each ball into a patty.
  3. Heat a large heavy bottomed skillet over medium heat and add the butter.
  4. Once the butter has melted, add the salmon patties to the skillet and cook until golden brown on each side, about 3 minutes per side.
  5. Serve immediately.


Serve with homemade tartar sauce.

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Nutrition Information:

Yield: 3 Serving Size: 3 patties
Amount Per Serving: Calories: 373Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 231mgSodium: 1215mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 33g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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68 thoughts on “Low Carb Salmon Patties”

  1. Betty Lookabaugh

    I have made these twice now. Almond flour works wonderful. They taste just like they did when my mom used to make them with cracker crumbs. I am tied in with both the full size can of salmon and a small can of salmon. With a small canna salmon I cut the almond flour to fourth of a cup add to one.They are delicious!

  2. Hi,
    What are your thoughts about using ground up pork rinds in place of the almond flour. I only ask because I don’t have almond flour and want to make these ASAP! I have made one of your recipes the past two nights and they have been fabulous! I just started Keto and on week two.

    1. Karly Campbell

      Hi Dee! We’ve used pork rinds as a binder in meatloaf and it worked well. I can’t promise it’ll work on the salmon patties, but I think you could try! It’ll probably be great! πŸ™‚

      1. Donna Jones

        I have used ground pork rinds in salmon patties and it worked good. I can’t wait to try your recipe.

        1. Donna, did you use the same amount of ground pork rinds as almond flour? Thanks for the tip! πŸ™‚

  3. My husband and I both thoughts these were very good. I made them per the recipe. Making them again today for my mother. If you use a 1/4 cup measure, you will get exactly 7 patties.

  4. Patrick Crawford

    Didn’t like them, rather dry, too salty, flavorless. Adding a bit of no sugar added ketchup adds some much needed acidity to the mix.

  5. Loooved these patties! Made alot! Great leftover. My husband thought they were yummy too!

  6. this may be a silly question, but here goes… this recipe has a high sodium count, is it the canned salmon?

    1. Karly Campbell

      Hi Donna! The canned salmon definitely adds sodium, but I think it’s more the teaspoon of salt. You could reduce or use a no salt seasoning blend. πŸ™‚

    1. Karly Campbell

      I’ve never worked with ground salmon, so I’m afraid I’m not much help there. πŸ™‚

    1. I want to know, can these be frozen after cooking. If so, how would you reheat them at.? I have a pressure cooker and I thought wrapped in tin foil and on cooked for 0 mins might do the trick.

      1. Karly Campbell

        Hi Carol! I’ve never tried freezing them, so I’m really not sure how great they would do. We recommend reheating them in the oven, so that they retain a bit of the crispy edges. You could try pressure cooking them, but they’ll be very soft afterwards.

    1. They are fantastic in the oven and probably the BEST Salmon cakes I have ever made! MIRACULOUS!!!

  7. Any idea if these could be baked instead? I made them last night and did cook in butter, but it still stuck to my stainless steel pan. I try not to use non-stick pans. Liked the flavor but they fell apart after cooking in a skillet!

    1. Karly Campbell

      Hi Teri! I’ve only made these on the stovetop. Not sure how they’d work in the oven. You can add more grease to your pan to ensure they don’t stick, if needed.

    2. I use Ceramic Non-Stick pans and they are magic! Non-toxic, durable, and work incredibly well. I have never been able to use stainless steel for things like this. You could try a well seasoned cast iron, however I feel with delicate things like this, the ceramic work much better.

  8. Silly question. I don’t know if it’s the bones and skin in the canned salmon that I don’t like or something else like the recipe I tried years ago (not from this site). I do llike regular salmon. Does anyone else like this despite not liking canned salmon?

  9. has anyone tried to make these in the air fryer and if so- at what temp and for how long?

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