Keto Salmon Patties with Avocado Sauce

Treat your taste buds to a delightful keto-friendly meal, perfect for any time of the day. These savory salmon patties paired with a creamy avocado sauce provide a harmonious blend of protein and healthy fats. They're not only delicious but also quick to whip up for a satisfying, low-carb meal.

Course Dinner

Cuisine American

Keyword Avocado Sauce, Keto Fish Recipe, Keto Salmon Patties, Low-Carb Dinner

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 350kcal

Equipment

Blender or food processor
Large mixing bowl
Fork
Non-stick skillet

Ingredients

Salmon Patties

2 cans wild-caught salmon 12 oz each, drained
1 medium egg
¼ cup almond flour
2 tbsp fresh dill chopped
1 tbsp fresh lemon juice
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil for frying

Avocado Sauce

1 ripe avocado
¼ cup full-fat Greek yogurt
1 tbsp fresh lime juice
¼ tsp salt
⅛ tsp cayenne pepper optional
2 tbsp water to thin the sauce

Instructions

Begin by preparing the avocado sauce. In a blender or food processor, combine the ripe avocado, Greek yogurt, lime juice, salt, and cayenne pepper. Blend until smooth. If the sauce is too thick, add water, one tablespoon at a time, to reach the desired consistency. Set the sauce aside.
In a large mixing bowl, flake the drained salmon with a fork. Add the egg, almond flour, chopped dill, lemon juice, garlic powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Shape the salmon mixture into 8 equal-sized patties, pressing firmly so they hold together.
Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the salmon patties and cook for about 4-5 minutes on each side or until they are golden brown and crispy on the outside.
Serve the salmon patties warm with a generous dollop of avocado sauce on top or on the side for dipping.

Notes

For a crunchier texture, you can add 1-2 tablespoons of crushed pork rinds to the salmon patty mixture.

Ensure your canned salmon is well-drained to avoid overly moist patties that may fall apart.

Leftover salmon patties can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Reheat in the oven or on the stovetop to maintain crispiness.

Nutrition