INGREDIENTS
Salmon Patties:
- 6 ounces (drained weight) canned salmon (I like Costco’s Kirkland Boneless & Skinless Wild Salmon)
- 1/2 cup
blanched almond flour - 2 tablespoons
mayonnaise - 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon
ground thyme - 1/4 teaspoon black pepper
Frying:
- 2 tablespoons
olive oil
Spicy Dill-Garlic Dip:
- 1/2 cup sour cream
- 1 tablespoon finely chopped fresh dill
- 4 cloves garlic, minced
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Combine all dill-garlic dip ingredients and stir together until well-mixed. Cover and refrigerate while you work on the salmon patties.
Drain the canned salmon, and discard any bones and skin. Pat the meat dry with paper towels. Use a digital food scale to measure out 6 ounces to use for this recipe (this is important if your can(s) did not list the drained weight, or if you removed a significant amount of bones and skin). In a large mixing bowl, add all salmon patty ingredients and stir until well-mixed, breaking apart any large chunks of salmon. Divide the mixture into 5 equal-sized balls and use a turner spatula to flatten them into 2-3 inch patties (a nonstick working surface like parchment paper or baking mat is useful). - Heat olive oil in a large pan (wide enough to fit 5 patties without touching each other) over medium heat until hot.
- Use a turner spatula to carefully lower patties, one at a time, evenly spaced out in the hot oil. Tilt the pan to ensure good oil coverage around all of the patties.
- Fry until they’re browned and crispy on the bottom, 5 to 6 minutes. Flip the patties and repeat for the other side, 3 to 4 minutes. Transfer them onto a paper towel to drain a bit.
- Transfer the salmon patties onto serving plates, depositing a dollop of dill-garlic dip on top of each cake with the remainder on the side. Enjoy while hot and crispy.
NUTRITION
| Makes 5 Servings |
| Amount Per Serving (1 salmon patty): |
| Calories 290 | |
| Total Fat 26g | 41% |
| Saturated Fat 5g | 27% |
| Cholesterol 74mg | 25% |
| Sodium 420mg | 18% |
| Net Carb 2g | |
| Total Carb 3.5g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.5g | |
| Protein 11g |
Making Low Carb Salmon Patties
Whether you call them salmon patties, salmon cakes, or salmon croquettes, these little crispy treats are formed using a mixture of salmon, almond flour, mayonnaise, egg, and seasonings. I use canned salmon because it’s conveniently cooked, but fresh cooked salmon will also work. Instead of traditional bread crumbs, I use almond flour as a low carb ingredient to add bulk and act as a binder for the patties.
Once these patties are formed, a quick frying session will easily brown them, yielding a gorgeous crispy crust. This is shallow pan frying, not deep frying, so you only need 2 tablespoons of oil.
About The Dill-Garlic Dip
The salmon patties are fantastic by themselves, but are even better when served with a complementary dip. I thought that the tartness and flavors in a sour cream dip (mixed with minced garlic, dill, and cayenne) contributed a wonderfully refreshing taste.
This dip can be made up to one day in advance, covered and stored in the refrigerator. Before using, give it a stir and serve cold. You can enjoy it as a dip or as a topping to the salmon patties.
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Hi Julia, greeting from Singapore 😀. Quick request : can u provide metrics to all your recipes? Thanks
Thanks for your feedback! I’ll take that into consideration.
Simple, healthy and delicious!
I made these tonight…they were the first low carb salmon patties that held together that i have made and they were delicious. Thank you for the great recipe!
Has anyone tried these in an air fryer? If so temp and time please ?
We made this last night as written and the salmon cakes were easy, quick, and very tasty! We thought the sauce was good but maybe a bit garlicy for our taste. My husband wants to try these again with an Asian sauce or maybe a tomato based sauce. In any case we will make them again for sure.
I made these salmon patties tonight – they were FANTASTIC!!! (And the dip just put it over the top… wow!!)
These were delicious…reminded me of my southern childhood 😊
I live in Alaska and always have a large amount of salmon in the freezer so I’m always looking for new recipes. I sous vide a salmon fillet to cook it then shredded it to make the patties. I’m not even keto nor am I a huge fan of fish but I loved these, so did my husband and our 3 young kids. This will definitely be a staple in our household!
The skin and bones are really nutritious and pretty much dissolve when mixed into the salmon and cooked. No reason not to use them.
Hi, I can only get almond meal, can I still use that?? I am gluten intolerant, or just gluten free flour?
Thank you, Tracey
Both almond meal and gluten-free flour should work for this recipe, since they can add bulk and act as a binder for the patties.
If you give it a try, please let me know how it turns out for you.
Does the calorie count include some of the sauce or just the patty?
The estimated nutrition information, including the calories, takes into account both the patties and the sauce. In other words, it includes everything that’s listed in the recipe’s ingredients section.
These were great! Thank you. I used salmon patties from my freezer instead.
Love them !
I love these! Can they be made ahead of time and frozen for future use?
I would freeze the formed salmon patties before cooking on a lined baking sheet until hardened, then wrap each patty individually in plastic wrap and stored in an airtight container. Cook directly from frozen on a pan until crisped up and heated throughout.
We had this for dinner tonight, it was perfect. I have tried 3 other Keto salmon patty recipes and the other 3 fell apart in the pan. My search is over!!
Love salmon…I would imagine this be made with fresh salmon. Sometimes I prepare a larger piece than needed [for wonderful leftovers]. I’m thinking of trying this recipe now..
Hi Julia, The look delish! can these salmon patties be baked on parchment on baking sheet instead of fried?
I was thinking of drizzling avocado oil or olive oil under/over them and baking at 400F for 12-15 mins.
Thoughts? Thanks!
They won’t be as crispy, but I think they’ll still taste great. Broiling might also work well, flipping them halfway.
These salmon cakes taste like a lil bit of heaven. Can coconut flour be substituted for the almond flower? Almond flour is to rich for my budget.
I cooked mine in extra virgin coconut oil…Yum
Hi Joan! I think coconut flour would work well. I would add it last, one tablespoon at a time, until the mixture appears cohesive and holds together.