Low carb and keto salmon patties, crispy on the outside and tender within. This 30 minute meal is served with a spicy dill-garlic dip, and can be enjoyed as an appetizer or main course.

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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Crispy Keto Salmon Patties

Low carb and keto salmon patties, crispy on the outside and tender within. This 30 minute meal is served with a spicy dill-garlic dip, and can be enjoyed as an appetizer or main course.

Course Appetizer

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 5 patties

Calories 290 kcal

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

1. Combine all dill-garlic dip ingredients and stir together until well-mixed. Cover and refrigerate while you work on the salmon patties.
2. 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).

3. 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).

4. Heat olive oil in a large pan (wide enough to fit 5 patties without touching each other) over medium heat until hot.

5. 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.

6. 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.
7. 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 Info

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

Vitamin A 4% · Vitamin C 3% · Calcium 5% · Iron 4%

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