Element Details
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Intensity Level Easy (Low intensity, minimal knife work)
Servings 4 servings (2 patties per serving)
Course Main Course / Appetizer
Diet Keto, Low-Carb, Paleo, Gluten-Free, Dairy-Free Option
Why This Recipe Works (SEO Intro)
Craving a crispy, savory salmon cake without the carbs? Traditional salmon patties use starchy breadcrumbs or flour as a binder, which can kick you out of ketosis. These Keto Salmon Patties substitute almond flour and parmesan cheese to create a golden, flaky crust while keeping net carbs under 2 grams per serving.
Made with simple pantry staples, these patties come together in one bowl and fry up in under 10 minutes. The intensity of this recipe is very low—there’s no complicated shaping or advanced techniques. Even if you’ve never cooked fish before, you can nail this on your first try.
Bold, nutty, and satisfying, pair these with a creamy dill aioli or a simple green salad.
Ingredients
For the Salmon Patties:
2 cans (14.75 oz / 418g each) wild-caught salmon, drained well (or 2 cups cooked fresh salmon, flaked)
2 large eggs (lightly beaten)
½ cup (56g) super-fine almond flour
¼ cup (25g) grated parmesan cheese (use nutritional yeast for dairy-free)
2 tablespoons finely chopped fresh parsley (or 2 tsp dried)
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons avocado oil or coconut oil (for frying)
For the Lemon-Dill Aioli (Optional):
½ cup (120g) full-fat mayonnaise (sugar-free)
1 tablespoon fresh dill, chopped (or 1 tsp dried)
1 clove garlic, minced
2 teaspoons lemon juice
Pinch of salt
Instructions (Intensity: Low to Moderate)
Intensity Note: Low physical effort; requires basic mixing and shallow frying. Moderate watchfulness needed during frying to avoid burning.
Step 1: Drain the Salmon (2 minutes)
Open the canned salmon and transfer it to a fine-mesh strainer. Press firmly with a spoon to remove as much liquid as possible. Excess moisture is the enemy of crispy patties. If using fresh cooked salmon, ensure it is flaked and dry.
Step 2: Mix the Patty Dough (3 minutes)
In a large mixing bowl, combine the drained salmon, beaten eggs, almond flour, parmesan cheese, parsley, lemon juice, onion powder, garlic powder, smoked paprika, salt, and pepper. Using a fork or your hands, mix until just combined. Do not overmix, or the patties will become dense.
Texture check: The mixture should feel moist but hold together when squeezed. If too wet, add 1 extra tablespoon of almond flour. If too dry, add 1 teaspoon of water or an extra egg yolk.
Step 3: Form the Patties (3 minutes)
Divide the mixture into 8 equal portions (about ¼ cup each). Roll each portion into a ball, then gently flatten into a ½-inch thick patty. Wet your hands slightly to prevent sticking. Place formed patties on a parchment-lined plate.
Step 4: Pan-Fry to Crispy Perfection (8 minutes)
Heat avocado oil in a large non-stick skillet over medium heat. Wait 1 minute for the oil to shimmer.
First side (4 minutes): Carefully place 4 patties in the skillet (do not crowd). Cook without moving until the bottom is deep golden brown and crispy.
Flip (use a thin spatula): Flip gently. The patties should hold together firmly.
Second side (3-4 minutes): Cook until golden brown and heated through.
Rest: Transfer to a paper-towel-lined plate. Repeat with remaining patties.
Intensity alert: Keep heat at medium—not high. High heat will burn the almond flour before the inside cooks through.
Step 5: Make the Aioli (5 minutes, optional)
While patties cook, whisk together: mayonnaise, fresh dill, minced garlic, lemon juice, and a pinch of salt. Refrigerate until serving.
The Last of the Recipe (Chef’s Tips)
Storage: Store cooked patties in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in an air fryer at 350°F (175°C) for 3 minutes or in a dry skillet over medium heat.
Freezing: Freeze uncooked patties on a baking sheet until solid (1 hour), then transfer to a freezer bag. Cook from frozen: add 2 minutes per side.
Variations:
Spicy: Add 1 teaspoon cayenne or chopped jalapeño to the mix.
Mediterranean: Swap parsley for mint and add 2 tablespoons chopped olives.
No-egg binder: Use 2 tablespoons of ground flaxseed mixed with 5 tablespoons water (let gel for 5 minutes).
Don’t skip the draining. This is the single most important step for achieving crispy patties with moderate intensity effort. Wet salmon = steamed, sad patties.
Nutrition Information (Per Serving: 2 patties, no aioli)
Calculated using canned wild salmon, almond flour, parmesan, and avocado oil for frying.
Nutrient Amount % Daily Value (approx)
Calories 385 kcal 19%
Fat 28g 36%
Saturated Fat 6g 30%
Carbohydrates 4g 1%
Dietary Fiber 2g 7%
Net Carbs 2g –
Protein 30g 60%
Sodium 620mg 27%