Keto Salmon Patties (Made with Real Baked Salmon)

Most salmon patty recipes lean on canned salmon out of habit, and it shows in the flavor and texture. Keto salmon patties start with real, freshly baked salmon instead, and the difference is noticeable in every bite.

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Buy salmon filets when they go on sale and bake them yourself, it only takes a few minutes in the oven and costs far less than you would think. Fresh herbs matter here too, not dried.

These are delicate, closer to a crab cake than a burger patty, so handle them gently while cooking.

Chef Jenn’s Take on Salmon Patties

Pulverizing the salmon while mixing is the easiest way to lose what makes these good. Mix gently, and the big flakes stay intact instead of turning into a paste, which is exactly the texture you want.

Fresh dill and parsley matter more than usual here. If you only have dried, use about half a teaspoon of dried dill and a teaspoon of dried parsley in place of the fresh amounts. Shallots are the right call over regular onion, which tends to overpower the delicate salmon, green onion works as a backup if you don’t have shallots. Capers are optional too, skip them if they’re not your thing.

Only 2 tablespoons of the almond flour go into the mixture, the rest is reserved for dredging the outside of the formed patties. Handle them gently once they’re in the pan, these are delicate, closer to a crab cake than a regular burger patty, and flipping too roughly breaks them apart.

These work a dozen ways, over a salad, as a sandwich, or tucked into a chaffle as a burger. Note that the frying oil is not counted in the nutrition figures below.

What You’ll Love About Salmon Patties

• Budget-friendly if you buy salmon on sale and bake it yourself.
• Real, freshly baked salmon instead of canned, a noticeable step up in flavor.
• Genuinely versatile, works over a salad, as a sandwich, or as a chaffle burger.

Ingredients

• Cooked salmon – Baked fresh, not canned. Buy filets on sale and bake them yourself to save money.
• Mayonnaise – Your favorite keto-friendly brand.
• Shallot – Finely chopped. Green onion works as a backup, but skip regular onion, it overpowers the salmon.
• Parsley and dill – Fresh gives the best flavor. Dried works in a pinch at a smaller ratio.
• Garlic powder – Fresh minced garlic works too, in a smaller amount.
• Egg – Whisked before adding.
• Almond flour – Divided, some mixed in and the rest reserved for dredging.
• Lemon juice – Fresh squeezed.
• Capers – Optional, skip if they’re not your thing.

How to Make Salmon Patties

Scroll down for the full recipe card with exact measurements and printable instructions.

Bake the salmon filet until just cooked through, then let it cool enough to handle.

Gently mix the flaked salmon with the mayonnaise, shallot, parsley, dill, garlic powder, whisked egg, lemon juice, capers, salt, pepper, and 2 tablespoons of the almond flour. Be careful not to pulverize the salmon, big flakes are what you want.

Form the mixture into patties, then gently dredge each one in the remaining almond flour.

Heat the oil in a skillet over medium heat. Fry the patties for 2 to 3 minutes per side, until golden brown, flipping carefully.

Serve with lemon wedges or your favorite sauce.

Make It A Meal

Serve alongside Pan-Roasted Asparagus or with Tzatziki Sauce for dipping.

If you’re in the mood for more salmon, Sheet Pan Salmon & Asparagus is another good option to add to the rotation.

Storage

These are best fresh, mayo does not hold up well in the freezer, and these patties are delicate enough that freezing and thawing tends to ruin the texture. Refrigerated, they keep for 3 to 4 days.

Frequently Asked Questions

Like This? Also Try:

• Sheet Pan Salmon & Asparagus
• Salmon with Shrimp & Creamy Cajun Sauce
• Salmon with Lemon-Dill Cream Sauce
• 5 Ingredient Keto Avocado Lime Salmon
• Sheet pan garlic butter shrimp