A Savory, Keto-Friendly Salmon Patty Recipe

These Keto Salmon Patties are a delicious low-carb alternative to traditional salmon cakes, made with fresh salmon and a variety of keto-friendly ingredients. Perfectly crisp on the outside and tender on the inside, these patties are packed with flavor and healthy fats. Paired with a refreshing homemade lemon dill sauce, these salmon patties make for an ideal meal for anyone following a keto or low-carb lifestyle.

Why This Recipe Works

  • Low in Carbs, High in Protein – Fresh salmon is naturally high in protein and healthy fats while keeping the carbs in check.
  • No Breadcrumbs – Instead of breadcrumbs, we use almond flour or coconut flour to hold the patties together, keeping them keto-friendly.
  • Quick and Simple – With just a few basic ingredients, these salmon patties are easy to prepare and make a satisfying meal in no time.

Tips for the Best Results

  • Chill the mixture before forming the patties. This helps the patties hold their shape while cooking.
  • Use fresh salmon for the best texture and flavor, but canned salmon works well if you’re in a pinch.
  • Pan-fry the patties in avocado oil or butter for extra flavor and healthy fats.

What to Serve With Keto Salmon Patties

Pair these patties with these keto-friendly sides:

  • Garlic Butter Sautéed Greens – Spinach, kale, or Swiss chard sautéed in butter for a perfect low-carb side.
  • Zucchini Noodles – Lightly sautéed zucchini noodles with a little garlic and olive oil.
  • Cucumber Salad – A fresh, crisp salad with cucumber, red onion, and a light vinaigrette.

Storage & Reheating Tips

  • Refrigerate leftover salmon patties in an airtight container for up to 2 days.
  • Reheat on a skillet over medium heat to maintain crispiness.
  • Freeze patties individually on a baking sheet, then store in a sealed container for up to 1 month. Reheat directly from frozen in a skillet.

Ingredients You’ll Need

For the Salmon Patties:

  • 1 lb fresh salmon (or canned salmon, drained and flaked)
  • 2 large eggs
  • 2 tablespoons almond flour (or coconut flour)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons avocado oil (for frying)

For the Lemon Dill Sauce:

  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Step-by-Step Instructions

Prepare the Salmon Patties

  1. Flake the salmon into small pieces, removing any bones or skin if using fresh salmon.
  2. In a large bowl, combine the salmon, eggs, almond flour (or coconut flour), parsley, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Chill the mixture for at least 15 minutes to help the patties hold together better when frying.
  4. Form the mixture into patties—about 8 small patties or 4 larger ones, depending on your preference.

Cook the Patties

  1. Heat the avocado oil in a skillet over medium heat.
  2. Place the patties in the hot skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
  3. Remove from the skillet and place on a paper towel to absorb any excess oil.

Make the Lemon Dill Sauce

  1. In a small bowl, combine the sour cream (or Greek yogurt), dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
  2. Stir until smooth and well combined. Adjust seasoning to taste.

Serve & Enjoy

Serve the keto salmon patties with a drizzle of the lemon dill sauce and your favorite low-carb sides.

Nutritional Information (Per Serving)

  • Calories: 270 kcal
  • Protein: 25g
  • Fat: 18g
  • Carbs: 3g
  • Net Carbs: 2g