These Keto 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.
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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!!
Ingredient Notes:
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Salmon – I’m keeping this recipe very simple and using canned, boneless skinless salmon! It’s so easy and it works well for making patties.
Egg – A couple of large eggs for binding the other ingredients into the patty.
Almond Flour – When you mix this with egg and herbs it creates a wonderful low carb binding that’ll hold the salmon patty together and add flavor.
Green Onion – We add chopped green onion right into the salmon patty mixture for even more flavor!
Herbs – I like to mix in some fresh dill and fresh parsley when making the patties.
Salt & Pepper – You can use more or less of this to taste.
Butter – You’ll need some butter for frying the patties in a skillet!
Healthy and Delicious: These keto salmon patties offer a healthy and flavorful way to enjoy salmon and the whole family enjoys them. They don’t taste like ‘diet’ food.
Omega-3 Powerhouse: Packed with nutrient-rich salmon, these patties are a great source of omega-3 fatty acids, promoting heart health and overall well-being.
Low-Carb Perfection: Enjoy all the deliciousness of salmon patties without the guilt, as these keto salmon patties use almond flour in place of breadcrumbs.
Quick and Easy: Whip up these mouthwatering patties in no time, as the recipe is simple, requiring minimal ingredients and preparation.
Restaurant Quality: Your family is going to think you ordered take out from their favorite seafood place once they get a taste of these low carb salmon patties. They’re so flavorful and the texture is just right!
Meal Prep: Prepare a batch of these salmon patties in advance and enjoy them as a quick and satisfying meal throughout the week. Reheat in the air fryer for the best results.
How To Make Keto Salmon Patties:
Ingredients – We’re going to start with canned salmon to keep things nice and easy. Add that to a mixing bowl along with the rest of the ingredients.
Mix – Stir well to combine all of the salmon patty ingredients and you’re ready to cook! Told you that salmon patties using canned salmon were super easy and quick! 😉
Scoop – I use a medium sized cookie scoop to portion these low carb salmon patties. Once scooped, press the salmon into a patty. This recipe should make about 10 salmon patties.
Fry – 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!
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.
FAQ’s:
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.
If you have leftovers, store them tightly covered in the fridge.
To reheat, I recommend baking or air frying them, rather than microwaving. Most fried foods taste better if they’re reheated in the oven or air fryer. Heat at 350 degrees until warmed through.
MORE LOW CARB SEAFOOD RECIPES!
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- Baked Shrimp Scampi: Simple, flavorful, and a healthy dinner option!
- Salmon Bruschetta: Fresh flavors with tomato, mozzarella, and basil!
Low Carb Salmon Patties
Ingredients
- 15 ounces canned boneless skinless salmon
- 1/2 cup almond flour
- 2 large 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
Instructions
- Add all of the ingredients except for the butter to a mixing bowl and stir well to combine.
- Use a medium cookie scoop to scoop out the mixture. Flatten each ball into a patty.
- Heat a large heavy bottomed skillet over medium heat and add the butter.
- 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.
- Serve immediately.
Tips & Notes:
Nutrition Information:
Susan says
I would love to try these but only have a small can of salmon could i cut the recipe in half???
Karly Campbell says
Yep, should be fine! 🙂
Jill says
Such a great recipe, thank you for sharing it. I use either my home canned salmon. I am wanting to try the mayo in it . I am also out of almond flour so will be trying the coconut flour tonight. It’s also yummy to add some sliced Ives for a change.
Jill says
Sorry for the typos….. it should say black olives.
Richard says
I too am a fan of Salmon patties. It is a Sunday Brunch thing in my house. I follow pretty much the same recipe but there is one thing that is a real big deal for taste and flair.
Drissle the patty with maple syrup. Not a lot, don’t pour it on like a pancake. The sweet and salt of the dish is fabulous!
Polly Nash says
I’ve been making salmon patties for years-I like to add minced celery, and old bay seasoning, plus about one fourth cup mayonnaise-I used almond flour instead of bread crumbs, and they are perfect. I doubled the batch, cooked them all, them froze some for later-been doing that for years too. I buy canned salmon w/ bones & skin, I just drain the juice, and gently remove the bones and skin so the meat stays a little chunky. My dog loves the juice/bones/skin! I made these in bite sized for a thanksgiving appetizer. For chrustmas, I’ll make them using lump crab. Love your recipes, thanks!
Karly Campbell says
Sounds delicious, Polly! Thanks for sharing!
mimi says
Très bon. Merci!!
stephanie says
can frozen salmon be used? i have a ton in my freezer.
Karly Campbell says
I’ve only made this with pre-cooked canned salmon.
Robin says
I don’t have almond flour , can I use regular flour ?
Karly Campbell says
If you’re not worried about the carb count, I’d probably use bread crumbs.
Kathy says
I make these all the time and love them, but I found that canned salmon was so expensive and often times has bones, so I go with the Chicken of the Sea Salmon in the packets – about three packets works for this recipe. NO bones and it is so easy and delicious!
Karly Campbell says
Great suggestion if you don’t want the bones, but the bones are actually meant to be eaten and are full of calcium. They should mix right in and you won’t notice them. But great idea on the packets!
Lindsey says
Could coconut flour substitute the almond flour?
Karly Campbell says
You could try, but you may need less as coconut flour tends to soak up much more moisture.
Lin says
Would you recommend using the same (other) ingredients if you were to make these with cod or crab instead?
Karly Campbell says
I’ve only tried this with salmon, but yes…I think it’d work the same with cod or crab. 🙂
Jill says
Hi Lin! I have made these with crab and OMGosh! So delicious!
Ethel says
Looks wonderful, Going to try today. However, is that a misprint on the sodium count? Very high sodium and couldn’t see any reason why. All three of us have to watch the sodium.
Karly Campbell says
Hi Ethel! It’s the sodium in the canned salmon. You can look for a low sodium version if you can find it and that should help quite a bit. Also reduce the salt. 🙂
Marsha Mcleod says
Made these tonight.. added some cilantro, sweet peppers and adobo instead of salt/pepper and fried in coconut oil! Absolutely delish!!! Thank you!
Carol says
I’m going to try this as soon as possible . I can’t have salmon cakes anymore the way I used to make them – with flour and meal (diabetes). Something I miss. Will probably leave out the fresh dill and fresh parsley – don’t cook enough to use that up. Hopefully, it’ll taste pretty good anyway. Had never heard of almond flour before reading this recipe. So many of your recipes sound so delicious – like the goulash with zucchini. Something else I can’t have anymore because I made goulash with spaghetti. Thank you for all the recipes.
Karly Campbell says
Glad you’re enjoying the recipes, Carol! Hope you give these a try and enjoy! 🙂
Carol says
I made these. They were so great! Thanks for the easy recipe – the kind I like. Pretty close taste to what I used to make – or better. I half expected the salmon patties to have a nutty and/or sweet taste that I wasn’t sure I’d like but they didn’t. Left out the parsley and dill – daughter pointed out I never added it before so shouldn’t miss it now. The cost of the almond flour ($12 with tax) almost tanked my plan for making these salmon cakes. But – the bag said 8 cups – so came out to 75 cents for 1/2 cup. Actually not bad at all when I looked at it that way – as long as I use it up. I used canned salmon with bone and skin. When I was a child and my mother made salmon cakes, the salmon she used always had one small bone it. We kids wanted to be the one who got the bone. I like the bone. Ma always removed the skin but, being a lazy cook, I found that once it’s all stirred up and cooked I can’t tell it’s in there anyway. Probably adds to the fat calories but I wouldn’t think the carbs. Had to buy a cookie scoop and look up a video on mincing green onions (had not done that before) – then I was good to go. Somehow, I ended up with 16 patties instead of 10. Mine didn’t look as fat as yours, but, doesn’t matter, tasted good anyway. Next I’m going to try either the goulash with zucchini or the unstuffed cabbage rolls – the German cucumber salad looks good, too. Thanks again!
Karly Campbell says
So glad you gave these a try and loved them! I’m sure there is plenty of nutrition in the skin – shouldn’t add to the carbs though. Thanks for sharing!
Cheryl says
Do I drain the can of their juice before adding to the bowl?
Karly Campbell says
Yep! 🙂
EDWINA Kissic says
Can crush plain pork skins and use instead of almond flour. I spray pan with Pam and save those butter calories but butter makes them yummy
Carol says
So good! My whole family loved it.
Christina says
Followed step by step and made tartar sauce. It was a great success for my family! Easy to make, won’t change a thing!
Sarah says
I’m excited to give this recipe a try! How do you think these would freeze (patties patted out and separated by sheets of wax paper)? I can’t think of any of the ingredients that wouldn’t freeze well.
Karly Campbell says
I think they’d freeze really well! 🙂
Mary Goff says
I put about a tablespoon of lemon juice in my salmon patties. Been making them about 70 years
Sharon says
My husband made me something similar to these with crushed up pork rinds a few months ago — I’ll try this too but pork rinds are an option.
Valerie says
What is the recipe for the tarter sauce?
Karly Campbell says
You can find it here: https://www.bunsinmyoven.com/homemade-tartar-sauce-recipe/
LARRY E KELLAS says
do more salmon recipes