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.
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.
- 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
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.
|Makes 5 Servings|
|Amount Per Serving (1 salmon patty):|
|Total Fat 26g||41%|
|Saturated Fat 5g||27%|
|Net Carb 2g|
|Total Carb 3.5g||1%|
|Dietary Fiber 1.5g||5%|