Some recipes are pure comfort, and for me, that’s salmon patties. They instantly transport me back to my grandma’s kitchen, where a plate of these golden-brown beauties was the best after-school treat. My version pays homage to hers but with a healthy, low-carb twist. We’re swapping out the cracker crumbs for almond flour and Parmesan, creating a patty that’s incredibly moist on the inside, perfectly crispy on the outside, and packed with flavor. It’s nostalgia, made keto-friendly!
Ingredients
• 1 14-ounce / 396g can wild-caught pink salmon, drained well
• 1 large egg, lightly beaten
• ¼ cup / 28g finely ground blanched almond flour
• ¼ cup / 25g grated Parmesan cheese
• 2 tablespoons / 30g mayonnaise
• 1 tablespoon / 10g finely chopped onion
• 1 tablespoon / 3g chopped fresh chives
• 1 tablespoon / 3g dried parsley
• 1 teaspoon / 5ml freshly squeezed lemon juice
• ½ teaspoon / 1g ground black pepper
• ¼ teaspoon / 1g garlic powder
• ¼ teaspoon / 1.5g salt
• 2-3 tablespoons / 30-45ml avocado oil, or other high-heat oil for frying
• Sliced fresh chives, for garnish
Instructions
1. Drain the salmon very well and flake it into a large mixing bowl. If you prefer, remove any pieces of skin or bone.
2. Add the egg, almond flour, Parmesan cheese, mayonnaise, onions, chives, parsley, lemon juice, pepper, garlic powder, and salt. Use a fork to gently mix until just combined. Do not overmix.
3. Shape the mixture into 6 equal patties, about ½-inch thick. Place the patties on a plate and refrigerate for at least 20 minutes to help them firm up.
4. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the patties in a single layer, working in batches if necessary. Pan-fry for 5-6 minutes on each side, until deeply golden brown and cooked through.
5. Transfer the cooked patties to a paper towel-lined plate. Serve immediately, garnished with additional fresh chives, if desired.
Nutritional Information
• Nutrition Information
• Yield: 6 patties
• Serving Size: 2 patties
• Amount Per Serving
• Calories: 452
• Total Fat: 32g
• Carbohydrates: 5g
• Fiber: 2g
• Net Carbs: 3g
• Protein: 35g
Pro Tips
• Ensure the salmon is drained very well. Squeezing out excess moisture is key to preventing soggy patties and helping them bind together.
• Do not skip the chilling step. Refrigerating the patties before cooking is crucial for helping them hold their shape in the hot pan.
• Get your pan nice and hot before adding the patties. A hot, shimmering oil creates an instant crispy crust and prevents the salmon from sticking.
FAQ
Q: Why are my salmon patties falling apart
A: Salmon patties can fall apart for two main reasons. First, ensure the canned salmon is drained extremely well to remove excess moisture. Second, do not skip the 20-minute refrigeration step before cooking. Chilling the patties is crucial for helping them firm up and hold their shape in the hot pan.
Q: Can I use fresh salmon instead of canned
A: Yes, you can use fresh salmon. You will need to cook it first by baking, poaching, or pan-searing. Once cooked, let it cool completely, then flake it with a fork and proceed with the recipe as written. You’ll need about 14 ounces of cooked salmon.
Q: Are these salmon patties gluten-free
A: Yes, this recipe is naturally gluten-free as it uses almond flour and Parmesan cheese as a binder instead of traditional breadcrumbs or crackers. Always double-check that your Parmesan cheese is certified gluten-free if you have a severe intolerance.
Q: What can I serve with keto salmon patties
A: These patties are very versatile. For a low-carb meal, serve them with a fresh green salad, steamed asparagus, zucchini noodles, or a side of cauliflower mash. A dollop of tartar sauce, dill aioli, or a squeeze of fresh lemon also complements them perfectly.
