Summary:
Whether you call them salmon patties, salmon cakes, or salmon croquettes, these little crispy treats are formed from a mixture of salmon, almond flour, mayonnaise, egg, and seasonings. They brown quickly on a hot pan, yielding a gorgeous crispy crust.
INGREDIENTS
Salmon Patties:
- 6-ounce can salmon or cooked salmon (Note 1)
- 1/2 cup
almond flour (Note 2) - 2 tablespoons mayonnaise
- 1 large egg
- 1/2 teaspoon table salt
- 1/4 teaspoon
ground thyme - 1/4 teaspoon ground 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 ground cayenne
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
INSTRUCTIONS
- Prepare Dip & Salmon: Stir together all dill-garlic dip ingredients until well-mixed; cover and refrigerate. Drain salmon can, discard any bones and skin, and pat meat dry with paper towels. Use
digital food scale to measure 6 ounces to use for this recipe (Note 3). - Make Patties: Stir together all salmon patty ingredients in large bowl until well-mixed, breaking apart any large chunks of salmon. Divide mixture into 5 equal-sized balls and place them on nonstick working surface like
parchment paper or silicone baking mat . Use turner spatula to flatten them into 2 to 3 inch wide patties. - Cook Patties: Heat olive oil in large pan (Note 4) over medium heat until hot. Use turner spatula to carefully lower patties into hot oil, one at a time and evenly spaced. Tilt pan to ensure good oil coverage around all patties. Fry until browned and crispy on bottom, 5 to 6 minutes. Flip patties and repeat for other side, 3 to 4 minutes. Transfer to paper towel to drain.
- Serve (Note 5): Transfer salmon patties to serving plates, depositing a dollop of dill-garlic dip on top of each patty with remainder on the side. Enjoy while hot and crispy.
NUTRITION
| Makes 5 Servings (Note 6) |
| Amount Per Serving (1 patty with dip): |
| Calories 290 (81% from fat) | Â |
| Total Fat 26g | 41% |
| Â Â Â Saturated Fat 5g | 27% |
| Cholesterol 74mg | 25% |
| Sodium 420mg | 18% |
| Net Carb 2g | Â |
| Total Carb 3.5g | 1% |
| Â Â Â Dietary Fiber 1.5g | 5% |
| Â Â Â Sugars 1.5g | Â |
| Protein 11g | Â |
PHOTOS
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.
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!
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.
Has anyone ever made these with canned tuna?! I did make these and followed the recipe and my family LOVED them! I was just wondering how canned tuna would do?!
I made these salmon patties tonight – they were FANTASTIC!!! (And the dip just put it over the top… wow!!)
Simple, healthy and delicious!
Has anyone tried these in an air fryer? If so temp and time please ?
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!!
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 loved them! 🙂
These were delicious…reminded me of my southern childhood 😊
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.
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.
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.
These were great! Thank you. I used salmon patties from my freezer instead.