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Salmon Patties

Updated Sep 7, 2020Published Apr 15, 2019 By Julia 24 CommentsThis post may contain affiliate links.

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.
close up view of salmon patties with sour cream dip

Salmon Patties

4.9 from 13 votes
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Prep: 15 mins
Cook: 15 mins
Yield: 5 patties
Calories: 290
Net Carbs: 2g

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)  
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%

PHOTOS

close up view of salmon patties with sour cream dip
step by step on how to form salmon patties
salmon patties served on plate
bite taken out of salmon patties

NOTES & TIPS

(1) Salmon. I use Costco’s Kirkland Boneless & Skinless Wild Salmon, where 1 can has 6 ounces weight of salmon. You can also use the same weight of freshly cooked salmon (by pan searing or pressure cooking).
(2) Almond Flour. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Almond meal should also work well. Don’t substitute with coconut flour or other flours, which vary in their absorbency.
(3) Measuring Salmon. I recommend measuring out 6 ounces of salmon using a food scale so that you’re using the correct amount for this recipe. This is important if your salmon can(s) did not list the drained weight, if you removed a significant amount of bones and skin, or if you’re using freshly cooked salmon.
(4) Large Pan. I use a nonstick pan wide enough to simultaneously fit 5 patties without touching each other. If your pan is not large enough, cook the patties in 2 batches.
(5) Serving. The salmon patties are fantastic by themselves, but are even better when served with a complementary dip. The tart flavors in the sour cream dip contribute 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. These salmon patties can be served as an appetizer for 5 people or as a main course for 2 to 3 people.
(6) Nutrition. The estimated nutrition information takes into account both the patties and the dip. In other words, the nutrition calculation includes everything that is listed in the recipe’s ingredients section.

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Filed Under: Mains: Seafood, Per Serving: Under 5g Net Carbs Tagged With: 0-30min, almond flour, cayenne, dill, dried thyme, eggs, featured, garlic, gluten free, mayonnaise, more10ingredients, salmon, sour cream, stovetop

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Breanna

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!

Vote Up2Vote Down  Reply
10 months ago
Mag

The skin and bones are really nutritious and pretty much dissolve when mixed into the salmon and cooked. No reason not to use them.

Vote Up2Vote Down  Reply
11 months ago
Linda

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!

Vote Up2Vote Down  Reply
1 year ago
L T

Hi Julia, greeting from Singapore 😀. Quick request : can u provide metrics to all your recipes? Thanks

Vote Up2Vote Down  Reply
1 year ago
Julia

Thanks for your feedback! I’ll take that into consideration.

Vote Up2Vote Down  Reply
1 year ago
RuthAnn Riggle

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?!

Vote Up1Vote Down  Reply
3 months ago
Nancy

I made these salmon patties tonight – they were FANTASTIC!!! (And the dip just put it over the top… wow!!)

Vote Up1Vote Down  Reply
7 months ago
Charlene

Simple, healthy and delicious!

Vote Up1Vote Down  Reply
1 year ago
Jeannette

Has anyone tried these in an air fryer? If so temp and time please ?

Vote Up1Vote Down  Reply
1 year ago
koryshar

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!!

Vote Up1Vote Down  Reply
1 year ago
Martha Opoien

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.

Vote Up1Vote Down  Reply
1 year ago
Beata Zaleskaja

I loved them! 🙂

Vote Up0Vote Down  Reply
4 months ago
Christy Putman

These were delicious…reminded me of my southern childhood 😊

Vote Up0Vote Down  Reply
10 months ago
Tracey

Hi, I can only get almond meal, can I still use that?? I am gluten intolerant, or just gluten free flour?

Thank you, Tracey

Vote Up0Vote Down  Reply
11 months ago
Julia

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.

Vote Up0Vote Down  Reply
11 months ago
Tracey

Love them !

Vote Up0Vote Down  Reply
1 year ago
Patti

I love these! Can they be made ahead of time and frozen for future use?

Vote Up0Vote Down  Reply
1 year ago
Julia

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.

Vote Up1Vote Down  Reply
1 year ago
Kathy

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..

Vote Up0Vote Down  Reply
1 year ago
Nina

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!

Vote Up0Vote Down  Reply
1 year ago
Julia

They won’t be as crispy, but I think they’ll still taste great. Broiling might also work well, flipping them halfway.

Vote Up0Vote Down  Reply
1 year ago
Joan M. Simmons

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

Vote Up0Vote Down  Reply
1 year ago
Julia

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.

Vote Up0Vote Down  Reply
1 year ago
Darden

These were great! Thank you. I used salmon patties from my freezer instead.

Vote Up-1Vote Down  Reply
1 year ago

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