Low Carb Salmon Patties

These Low Carb Salmon Patties are a delicious and easy way to enjoy a keto-friendly meal. Packed with healthy fats and protein, they make for a satisfying lunch or dinner.

Course Dinner

Cuisine American

Keyword Easy Salmon Patties, Gluten-Free Salmon Patties, Keto Salmon Cakes, Low Carb Salmon Patties, No-Filler Salmon Patties

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 297kcal

Equipment

Large mixing bowl
Large skillet
Spatula
Measuring cups and spoons

Ingredients

1 pound canned wild-caught salmon drained and flaked
2 large eggs beaten
¼ cup almond flour
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh dill chopped
2 green onions finely sliced
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil for frying

Instructions

In a large mixing bowl, combine the drained and flaked salmon with the beaten eggs. Mix thoroughly to ensure the eggs are well distributed.
Add almond flour to the salmon mixture. This will help bind the patties together and give them a slight nuttiness while keeping the carb count low.
Stir in the mayonnaise and Dijon mustard. These ingredients add moisture and flavor to the patties.
Fold in the fresh dill and green onions, then season the mixture with garlic powder, salt, and pepper. Mix until all ingredients are well combined.
Form the mixture into 8 equal-sized patties. If the mixture is too wet to handle, chill it in the refrigerator for about 10 minutes to firm up.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the patties to the skillet.
Cook the salmon patties for about 4-5 minutes on each side, or until they are golden brown and heated through.
Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.

Notes

For an extra kick, add a pinch of cayenne pepper or paprika to the salmon mixture. These patties can be served on a bed of greens, wrapped in lettuce, or alongside your favorite low-carb vegetables. Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition