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Keto Salmon Patties (Low-Carb & Gluten-Free) – vegetarian recipe
Stav Kogan

Keto Salmon Patties (Low-Carb & Gluten-Free)

A healthy, low-carb twist on classic salmon patties. Swapping cracker crumbs for almond flour and Parmesan creates a patty that's incredibly moist, perfectly crispy, and packed with flavor. It's nostalgia, made keto-friendly!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 6 pattie
Calories: 452
Ingredients Method Nutrition

Ingredients
  

  • 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!
  • 1 14-ounce / 396g (14 oz) can wild-caught pink salmon, drained well
  • 1 large egg, lightly beaten
  • ¼ cup (28 g / 0.99 oz) finely ground blanched almond flour
  • ¼ cup (25 g / 0.88 oz) grated Parmesan cheese
  • 2 tablespoons (30 g / 1.06 oz) mayonnaise
  • 1 tablespoon (10 g / 0.35 oz) finely chopped onion
  • 1 tablespoon (3 g / 0.11 oz) chopped fresh chives
  • 1 tablespoon (3 g / 0.11 oz) dried parsley
  • 1 teaspoon (5 ml / 0.2 fl oz) freshly squeezed lemon juice
  • ½ teaspoon (1 g / 0.04 oz) ground black pepper
  • ¼ teaspoon (1 g / 0.04 oz) garlic powder
  • ¼ teaspoon (1.5 g / 0.05 oz) salt
  • 2-3 tablespoons (30-45 ml / 1.5 fl oz) avocado oil, or other high-heat oil for frying
  • Sliced fresh chives, for garnish
  • Ensure the salmon is drained very well. Squeezing out excess moisture is key to preventing soggy patties and helping them bind together.
  • 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.

Method
 

  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.
  3. Do not overmix.
  4. Shape the mixture into 6 equal patties, about ½-inch thick.
  5. Place the patties on a plate and refrigerate for at least 20 minutes to help them firm up.
  6. Heat the oil in a large skillet over medium-high heat.
  7. 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.
  8. Transfer the cooked patties to a paper towel-lined plate.
  9. Serve immediately, garnished with additional fresh chives, if desired.
  10. Do not skip the chilling step. Refrigerating the patties before cooking is crucial for helping them hold their shape in the hot pan.

Nutrition

Calories: 452kcalCarbohydrates: 5gProtein: 35gFat: 32g

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