Easy Low Carb Salmon Patties (With Canned Salmon)
Grab a can of salmon and you’re 20 minutes from a protein-packed dinner that doesn’t need breadcrumbs to hold together. These low carb salmon patties use almond flour for a delicate, tender bite and crisp-up beautifully in a hot skillet.
They’re the kind of recipe you can count on when the fridge is sparse and you still want a real meal, not a snack. Serve them with a bright squeeze of lemon and whatever crisp salad or roasted veg you have on hand.
Why These Patties Stick Around
You get a browned, lacy edge on the outside and flaky salmon that stays moist inside. The almond flour does the heavy lifting that breadcrumbs usually do, but it recedes so the salmon flavor comes through first.
Because you can use shelf-stable canned salmon, they’re always on standby. I make them when I need a quick protein hit that feels like a proper plate of food, not a compromise.
Ingredients
- 1 (14 to 15 oz) can salmon, drained well: pink or sockeye both work; pick one packed in water for the cleanest flavor.
- 1 large egg, lightly beaten: binds the mixture so the patties don’t crumble.
- ¼ cup super-fine almond flour: adds structure without the carbs; do not swap coarse almond meal or the texture gets gritty.
- 2 tbsp finely chopped green onion (green parts only): brings a mild oniony freshness; chives are a fine swap.
- 1 tsp Dijon mustard: wakes up the richness of the salmon; plain yellow mustard works in a pinch.
- ¼ tsp garlic powder: rounds out the savory notes without overwhelming.
- ¼ tsp fine sea salt: start here and add more to taste after cooking if needed.
- ¼ tsp black pepper: freshly ground gives the best lift.
- 2 tbsp neutral oil (avocado or light olive oil), for pan-frying: enough to coat the pan and help the crust form.
How to Switch Things Up
- Fresh salmon instead of canned: cook 10 oz fresh salmon however you like, let it cool, then flake it into large chunks. The texture will be a little looser, so fridge the mix for 10 minutes before shaping.
- Pork rind crumbs for the coating: use ¼ cup crushed pork rinds in place of almond flour for an even crispier shell and zero net carbs.
- Herb and spice tweaks: mix in 1 tbsp chopped fresh dill or parsley, or a pinch of smoked paprika for a deeper, campfire note.
- Dairy-free option: the recipe is naturally dairy-free, so no swaps needed.
- A big pile of green onion and lemon makes these taste like spring, but if you want something richer, try my Garlic Butter Baked Salmon next.
How to Make Low Carb Salmon Patties
Step 1: Mix the Salmon Mixture
Open the can of salmon and drain it really well, pressing out as much liquid as you can with the lid. Dump the salmon into a medium bowl and break it apart with a fork until it’s flaky and there are no large chunks.
Add the beaten egg, almond flour, green onion, Dijon mustard, garlic powder, salt, and pepper. Stir everything together gently with the fork just until it comes together; you want the salmon to stay in noticeable flakes instead of turning into a paste. If the bowl looks wet, sprinkle in one more teaspoon of almond flour and give it one more quick fold.
Step 2: Shape the Patties
Divide the mixture into 4 equal mounds. Using damp hands so it doesn’t stick, press each mound into a round patty that’s about 3 inches wide and roughly ½ inch thick. The patties should feel firm enough to hold their shape when you lift them.
Place the shaped patties on a plate or cutting board. At this point they’ll feel a little delicate, and that’s fine because they firm up as they cook.
Step 3: Pan-Fry Until Golden
Set a large nonstick or well-seasoned cast iron skillet over medium heat and add the 2 tbsp oil. Let the oil get hot until it shimmers, about 2 minutes. Carefully lay the patties in the pan in a single layer, leaving a little breathing room between them.
Cook without moving them for 3 to 4 minutes, until the bottom is deeply golden and the edges look set. Slide a thin spatula underneath, flip gently, and cook the second side another 3 to 4 minutes. The goal is a crust that gives a quiet crackle when you tap it, with no squishy center.
Step 4: Serve with a Squeeze of Lemon
Transfer the salmon patties to plates right away while the crust is still hot. Hit each patty with a generous squeeze of fresh lemon juice and an extra pinch of flaky salt if you like.
The citrus cuts through the richness and makes the fish taste livelier. You want to eat these within a few minutes while the edges are at their crispest, but they’ll still be lovely once they settle.
Getting the Best Crust
- Pat the salmon dry before mixing: draining alone isn’t enough. After you drain the can, press the salmon between a couple of paper towels for 30 seconds so extra moisture doesn’t steam the patties.
- Keep the patties on the thinner side: about ½ inch cooks through evenly without burning the almond flour before the center heats. Thicker patties need lower heat and more time.
- Don’t poke or peek too early: giving them a full 3 minutes untouched is what builds that golden crust. If you lift them too soon, the delicate bottom sticks and tears.
- If your mixture feels too soft to shape: chill the bowl in the fridge for 10 minutes. The almond flour absorbs the moisture as it rests and the mixture firms up.
Cook times vary a little with patty thickness and pan material. Here’s a quick reference.
| Patty Thickness | Cook Time Per Side | Heat Level |
|---|---|---|
| ½ inch | 3 to 4 minutes | medium |
| ¾ inch | 5 to 6 minutes | medium-low |
Keeping Leftovers Fresh
- Refrigerate: store cooked patties in an airtight container for up to 3 days. They reheat best in a dry skillet over medium heat for 2 to 3 minutes per side so the crust comes back.
- Freeze: freeze uncooked patties on a parchment-lined sheet until solid, then transfer to a freezer bag. Cook straight from frozen, adding about 4 minutes per side on medium heat. You can freeze cooked ones the same way, though the crust softens a little on reheating.
What to Serve with Salmon Patties
A tangy, crisp slaw balances the richness of the salmon, and a cabbage-and-apple slaw doesn’t compete with the fish. For something warm, roasted broccoli or asparagus with a little olive oil and salt fills out the plate without adding many carbs. If you want a starchy option for non-low-carb eaters at the table, buttery new potatoes do the trick.
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes. Cook 10 oz of fresh salmon until just done, let it cool, and flake it with a fork. The mixture will be slightly softer, so let it rest in the fridge for 10 minutes before shaping.
Are these salmon patties keto-friendly?
They are. With almond flour as the only binder, each serving contains around 2 grams of net carbs, making them a solid keto main dish.
Can I bake them instead of pan-frying?
You can, though you won’t get the same crisp crust. Bake at 400°F (200°C) on a parchment-lined sheet for 12 to 15 minutes, flipping halfway and brushing the tops with a little oil so they color.
Why do my patties fall apart?
Too much moisture or moving them too soon usually causes it. Drain and pat the salmon dry, measure the almond flour carefully, and let the patties cook untouched for at least 3 minutes before flipping.
Low Carb Salmon Patties Recipe
Ingredients
Method
- Drain the salmon, press out excess moisture, and flake it into a bowl. Mix in the egg, almond flour, green onion, Dijon, garlic powder, salt, and pepper just until combined.
- Divide into 4 mounds and shape into patties about 3 inches across and ½ inch thick.
- Heat the oil in a nonstick skillet over medium heat until shimmering. Cook the patties for 3 to 4 minutes per side until deeply golden and firm.
- Serve the patties hot with a big squeeze of fresh lemon and a sprinkle of salt if you like.
