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.
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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:
Jay Alhadeff says
Is there any suggestions to try this in air fryer to make a little healthier.
Karly Campbell says
These would likely work fine in an air fryer, but I haven’t tried them. I’d probably test them at 380 for 8 minutes and then add or reduce time if needed from there.
Jen B. says
These turned out better than I expected. Great recipe. Thank you!
Alicia Matz says
These salmon patties are scrumptious. Going to be making them every week!
Karly Campbell says
So glad you enjoy them so much!
Michelle says
I am not on keto diet. But try to watch carbs at times. Anyways these were delicious. I prefer them over regular salmon patties made with breadcrumbs/crackers. All 3 of my children (ages 5 and under) gobbled theirs down.
Thank you for the recipe!
Karly Campbell says
So happy to hear you all enjoyed these! 🙂
Brian says
Unbelievably good!!!
Jennifer says
Do these Store and Reheat well?
Karly Campbell says
Yes, they’ll reheat best in the oven or air fryer.
Loretta Thompson says
Sadly, too salty for our taste.
Betty Lookabaugh says
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!
Dee says
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.
Karly Campbell says
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! 🙂
Donna Jones says
I have used ground pork rinds in salmon patties and it worked good. I can’t wait to try your recipe.
Taj says
Donna, did you use the same amount of ground pork rinds as almond flour? Thanks for the tip! 🙂
H. Robert Nash says
Best salmon cakes ever.
Just like grandma used to make.
Yum.
Terri says
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.
Karly Campbell says
Thanks for sharing, Terri! 🙂
Patrick Crawford says
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.
Karly Campbell says
I’m sorry these weren’t a hit for you.
Gwyn says
Loooved these patties! Made alot! Great leftover. My husband thought they were yummy too!
Karly Campbell says
Love to hear that! Thanks, Gwyn!
donna says
this may be a silly question, but here goes… this recipe has a high sodium count, is it the canned salmon?
Karly Campbell says
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. 🙂
Mary says
I have frozen/fresh ground salmon… any cooking time suggestions?
Karly Campbell says
I’ve never worked with ground salmon, so I’m afraid I’m not much help there. 🙂
Anna Shea says
Can you make this recipe with fresh salmon.
Karly Campbell says
We’ve only tried with canned salmon.
Alison says
Fabulous w/fresh. Great way to use leftovers!
Carol says
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.
Karly Campbell says
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.
Lily says
I’ve frozen salmon patties before no probs, thaw fine and reheat well too, just a few secs in the microwave.
EDNA Randazzo says
couldn’t find a recipe here for tartar sauce
Karly Campbell says
It’s at the link in the recipe card. https://www.bunsinmyoven.com/homemade-tartar-sauce-recipe/
Alison says
They are fantastic in the oven and probably the BEST Salmon cakes I have ever made! MIRACULOUS!!!
Karly Campbell says
Thanks, Alison!
Teri says
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!
Karly Campbell says
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.
Eve says
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.
Carol G. says
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?
alisa says
has anyone tried to make these in the air fryer and if so- at what temp and for how long?