I love a recipe that comes together with pantry staples and still feels like a small celebration. These Keto Salmon Patties are exactly that: quick to mix, forgiving in the pan, and crisp on the outside while tender inside. They fit perfectly on a low-carb plan and make weekday dinners, lunchboxes, or a simple appetizer real easy.
There’s nothing fussy here—just canned salmon, almond flour, eggs, a little mayo, parsley, and salt and pepper. The patties hold up well in the skillet and reheat without collapsing, which makes them one of my go-to make-ahead proteins. I’ll walk you through the exact steps, common fixes, how to store them, and sensible swaps if you need them.
Read through the shopping list, glance at the ingredients notes, and then follow the step-by-step cooking directions. You’ll have eight evenly portioned patties in under 30 minutes from start to finish. Let’s get cooking.
Shopping List
- 15 ounces canned salmon — look for sustainably sourced options if possible.
- 1/2 cup almond flour — a low-carb binder and alternative to breadcrumbs.
- 2 large eggs — act as the main binder to hold the patties together.
- 3 tablespoons mayonnaise — provides fat and keeps the texture moist.
- 1/4 cup finely chopped parsley — fresh herb for brightness.
- 1 teaspoon salt — essential seasoning.
- 1/2 teaspoon black pepper — for background spice.
- 2 tablespoons olive oil for frying — neutral, healthy fat for the skillet.
Ingredients
- 15 ounces canned salmon, drained — the main protein; check for and remove any large pieces of skin or bones as you flake it.
- 1/2 cup almond flour — binds and keeps this recipe low-carb in place of breadcrumbs.
- 2 large eggs, beaten — helps the patties hold their shape.
- 3 tablespoons mayonnaise — adds moisture and richness so the centers stay tender.
- 1/4 cup finely chopped parsley — adds fresh flavor and a little color.
- 1 teaspoon salt — seasons the whole batch; adjust to taste if using salted canned salmon.
- 1/2 teaspoon black pepper — balances and enhances the savory notes.
- 2 tablespoons olive oil for frying — for getting a golden, crispy exterior.
Keto Salmon Patties Made Stepwise
- Drain the 15 ounces canned salmon, remove any large pieces of skin or bones if present, and flake the salmon with a fork into a large mixing bowl.
- Add 1/2 cup almond flour, 2 large eggs (beaten), 3 tablespoons mayonnaise, 1/4 cup finely chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl.
- Stir and mix thoroughly until the ingredients are evenly combined.
- Divide the mixture into 8 equal portions and shape each portion into a patty about 1/2 inch thick.
- Heat 2 tablespoons olive oil in a non-stick skillet over medium heat until the oil is hot and shimmering.
- Add the patties to the skillet (work in batches if they don’t all fit) and cook 3–4 minutes per side, flipping once, until both sides are golden brown and crispy.
- Transfer the cooked patties to a paper-towel-lined plate to drain briefly before serving.
The Upside of Keto Salmon Patties
These patties are built around a few strengths that make them kitchen winners. First, canned salmon is nutrient-dense and reliable—no need for last-minute grocery runs for fresh fish. Second, swapping breadcrumbs for almond flour keeps net carbs low and adds a pleasant, slightly nutty profile. Third, the recipe is forgiving: if the mixture feels a touch wet or dry, small adjustments with almond flour or an extra egg will correct it without a stress test.
They’re also portable and versatile. Serve them on salad greens, wrapped in lettuce, alongside roasted vegetables, or with a quick dollop of lemon-mayo or sugar-free tzatziki. Because they crisp well, texture stays interesting even the next day, which is great for meal prep.
Vegan & Vegetarian Swaps
If you need a plant-based alternative, you won’t make a salmon patty, but you can recreate the texture and role. Good vegetarian swaps include mashed chickpeas or crumbled tofu as the base and a binder like ground flaxseed mixed with water (as the egg replacer). Use nutritional yeast or a touch of smoked paprika to mimic savory, slightly smoky notes. Replace mayonnaise with a vegan mayo or extra mashed avocado for fat and moisture.
Note: these swaps change flavor and protein profile substantially. Treat them as a different patty but preserve the idea: binder + fat + herb + frying to crisp.
Tools & Equipment Needed
- Non-stick skillet — makes flipping easy and reduces the amount of oil needed.
- Large mixing bowl — for combining and fluffing the salmon mixture.
- Fork — for flaking the salmon.
- Measuring cups and spoons — to keep the ratio of binder to protein consistent.
- Spatula — a thin, flexible one helps with flipping without breaking the patties.
- Paper towels and a plate — to drain excess oil after frying.
- Kitchen scale (optional) — useful if you want exactly equal patties by weight.
Missteps & Fixes
Patty falls apart in the pan: Most often the mixture needs more binder. If it’s loose, press and refrigerate the shaped patties for 10–15 minutes so they firm up before frying. Alternatively, add a tablespoon or two more almond flour if the mixture is overly wet.
Patties are dry or crumbly: That usually means too much almond flour or not enough fat. Try adding an extra tablespoon of mayonnaise or an additional beaten egg to rescue the batch. Also, avoid overcooking—3–4 minutes per side is usually enough.
Too greasy after frying: Drain the patties on paper towels immediately after cooking. Use a non-stick skillet and medium heat—if the oil smokes or splatters a lot, your heat is too high; reduce it slightly.
Tailor It to Your Diet
Keto: This recipe is already keto-friendly. To increase fat for clinical keto goals, serve with an olive oil-based sauce, a dollop of full-fat sour cream, or more mayonnaise in a dressing.
Low-sodium: If you’re watching salt, use low-sodium canned salmon or omit the added teaspoon of salt and taste after cooking.
Nut allergies: Almond flour is used here for low-carb structure. If you must avoid nuts, try crushed pork rinds (if you eat pork) or a finely ground seed mix, but these are substitutions—no exact quantities are provided here so adjust to texture.
Testing Timeline
Time estimates help you plan the whole meal. Start to finish, expect about 25–30 minutes.
- Prep (drain, flake, chop parsley, measure) — 8–10 minutes.
- Mix and shape into 8 patties — 5 minutes.
- Chill briefly if needed (optional) — 10 minutes.
- Frying (in batches) — 8–12 minutes total depending on stovetop and pan size (3–4 minutes per side).
- Drain and rest — 2 minutes.
Storage & Reheat Guide
Refrigerate: Place cooled patties in an airtight container and refrigerate for up to 3 days. Layer with parchment if stacking to prevent sticking. For meal prep, these are a great protein to add to weekday salads or wraps.
Freeze: Freeze cooked patties on a tray until firm, then transfer to a zip-top bag for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: To maintain crispness, reheat in a skillet over medium-low heat for a few minutes per side until warmed through. An oven at 350°F (175°C) for 8–10 minutes also works. Microwaving will warm them quickly but will soften the exterior—only use it if speed matters more than texture.
Keto Salmon Patties Q&A
Can I use fresh salmon instead of canned?
Yes, you can. Cook and flake the salmon first, then allow it to cool before mixing. Keep the overall ratios similar, but note fresh salmon will be slightly moister and you may need a touch more almond flour to achieve the same texture.
Do I have to use mayonnaise?
Mayonnaise adds fat and moisture; Greek yogurt or sour cream can replace it in a pinch, though flavors and macros will shift. For strict keto goals, full-fat options are preferable.
How do I make them crispier?
Use a well-heated skillet and don’t overcrowd the pan. Flip only once. A small increase in oil or a quick finish under a broiler for 1–2 minutes on a sheet pan will boost crunch, but watch closely so they don’t dry out.
Bring It Home
These Keto Salmon Patties are a practical, tasty answer to the “what’s for dinner?” question most nights. They’re fast, adaptable, and survive well in the fridge so you can assemble a batch and lean on them all week. Follow the simple steps, keep a neutral skillet ready, and you’ll have crisp, flavorful patties with minimal fuss.
Try them with a squeeze of lemon and a little herb mayo or on a bed of mixed greens for a quick, low-carb meal. If you experiment with any swaps or toppings, come back and note what worked—I love hearing how readers make a recipe their own.
Keto Salmon Patties
Ingredients
Ingredients
- 15 ouncescanned salmondrained
- 1/2 cupalmond flour
- 2 large eggsbeaten
- 3 tablespoonsmayonnaise
- 1/4 cupfinely chopped parsley
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 2 tablespoonsolive oilfor frying
Instructions
Instructions
- Drain the 15 ounces canned salmon, remove any large pieces of skin or bones if present, and flake the salmon with a fork into a large mixing bowl.
- Add 1/2 cup almond flour, 2 large eggs (beaten), 3 tablespoons mayonnaise, 1/4 cup finely chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl.
- Stir and mix thoroughly until the ingredients are evenly combined.
- Divide the mixture into 8 equal portions and shape each portion into a patty about 1/2 inch thick.
- Heat 2 tablespoons olive oil in a non-stick skillet over medium heat until the oil is hot and shimmering.
- Add the patties to the skillet (work in batches if they don't all fit) and cook 3–4 minutes per side, flipping once, until both sides are golden brown and crispy.
- Transfer the cooked patties to a paper-towel-lined plate to drain briefly before serving.
Equipment
- Mixing Bowl
- Fork
- Non-stick Skillet
- Spatula
- Paper Towels
