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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! 😉 

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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67 thoughts on “Low Carb Salmon Patties”

  1. I would love to try these but only have a small can of salmon could i cut the recipe in half???

  2. 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.

  3. 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!

  4. Polly Nash

    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!

        1. Karly Campbell

          If you’re not worried about the carb count, I’d probably use bread crumbs.

  5. 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!

    1. Karly Campbell

      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!

    1. Karly Campbell

      You could try, but you may need less as coconut flour tends to soak up much more moisture.

      1. Would you recommend using the same (other) ingredients if you were to make these with cod or crab instead?

        1. Karly Campbell

          I’ve only tried this with salmon, but yes…I think it’d work the same with cod or crab. 🙂

  6. 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.

    1. Karly Campbell

      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. 🙂

  7. Marsha Mcleod

    Made these tonight.. added some cilantro, sweet peppers and adobo instead of salt/pepper and fried in coconut oil! Absolutely delish!!! Thank you!

  8. 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.

    1. Karly Campbell

      Glad you’re enjoying the recipes, Carol! Hope you give these a try and enjoy! 🙂

      1. 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!

        1. Karly Campbell

          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!

  9. EDWINA Kissic

    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

  10. Followed step by step and made tartar sauce. It was a great success for my family! Easy to make, won’t change a thing!

  11. 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.

  12. I put about a tablespoon of lemon juice in my salmon patties. Been making them about 70 years

  13. 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.

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