Keto Salmon Patties
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My keto salmon patties promise quick results AND convenience. They’re made with canned salmon and turn out flavorful, juicy, and crispy… in just 15 minutes!
There was a time when you would never catch me eating a can of fish…literally, never. But when I started recipe testing new low-carb dinner ideas, I forced myself to branch out, and I’m so glad I did, because canned salmon is absolutely not something to sleep on.
Now, not all canned salmon is created equal, as some varieties can have a very ‘fishy’ taste, but I found the trick comes to using the proper kind of salmon, which in this case was wild pink and sockeye salmon. With just a handful of pantry staples, you get flavorful salmon patties that are low carb (only 1 gram net carbs!), affordable and so fast to make.
We love serving them as an easy appetizer with spicy mayo, but they’re just as good as a quick main dish. Even the non-seafood people in my life happily eat these (*cough* partner and sister *cough*), which tells you everything you need to know.
Why I love this recipe
- Ready in 15 minutes. These patties take less than ten minutes to cook with less than five minutes of prep work. You can make it while someone sets the table for dinner.
- Affordable. Canned salmon is much cheaper than fresh salmon, and when used in patties, it tastes just as good.
Key Ingredients
These are the main ingredients for my low-carb salmon patties, along with some kitchen notes. The full list with measurements is in the recipe card below.
- Canned salmon. Use wild-caught salmon that’s packed in springwater or brine, NOT oil. I prefer the mild flavor of sockeye salmon, but pink salmon also works and tends to be more budget-friendly.
- Bread crumb substitute. I like using keto bread crumbs, but you can also blend up some toasted keto bread. If you don’t have either on hand, I’ve had success with blanched almond flour.
- Eggs. room temperature eggs.
- Mayonnaise. Skip the sugar-laden store-bought kind and make your own keto mayonnaise.
- Worcestershire sauce. Adds a savory flavor and pairs so well with salmon.
- Butter. I actually prefer frying these patties in butter over oil, as the butter adds an extra layer of flavor, while keeping the exterior crispy.
How to make keto salmon patties
Step 1 – Make the salmon cake mixture: Mix the salmon, salt, pepper, and keto breadcrumbs. Add the remaining ingredients and mix well until combined.
Step 2- Shape the patties: Using lightly wet hands, shape the mixture into equal-sized patties.
Step 3- Cook and serve: Add butter to a non-stick pan and place it over medium heat. Once hot, cook the patties for 3-4 minutes, flipping halfway through. Once cooked, serve immediately.
Arman’s recipe tips
- Drain your salmon very well to prevent the mixture from becoming soggy. Even a little excess moisture can result in a soggy middle.
- Avoid overcooking. During recipe testing, several batches became dry and crumbly because they overcooked so quickly. Once the patties are lightly golden brown around the edges and firm to the touch, they’re ready to eat.
- Add spices. Modify my recipe with a dash of spice, like curry powder, taco seasoning, garlic powder, or onion powder. Personally, I find a dash of fresh lemon juice makes all the difference.
- No touching! For the patties to get evenly crisp and fully cooked, there should be no overlapping in the pan.
Frequently asked questions
If your patties are falling apart, add more keto flour or bread crumbs. It may seem counterintuitive, but the flour soaks up excess moisture while keeping the patties juicy–not dry.
I tested this recipe with fresh salmon that I cooked before shaping into patties, and it was okay. The reason I don’t suggest this is that it takes longer, it’s more expensive, and the results are just as good with canned salmon. If you do want to use the fresh kind, I recommend making my air fryer salmon, cast iron salmon, or sous vide salmon. These three have minimal seasonings and cook up very quickly.
Yes- I often do this if I’ve made a big batch. Once the patties are shaped, cover them with plastic wrap and freeze for up to 2 months. When ready to cook, add them to a hot, buttered skillet and increase the frying time by about 5 minutes.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Salmon Patties
Ingredients
- 15 ounces canned salmon packed in water and drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup keto bread crumbs or almond flour
- 2 large eggs beaten
- 3 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 cup parsley finely chopped
- 3 tablespoons butter to fry
Instructions
- In a mixing bowl, add the salmon, salt, pepper, and keto breadcrumbs and mix well. Add the eggs, mayonnaise, Worcestershire sauce and parsley, and mix until a thick batter remains.
- Form the mixture into 12 equal-sized patties.
- Add butter in a non-stick pan. When hot, add the patties and cook for 3-4 minutes, flipping halfway through. Repeat the process until all the patties are cooked.
- Serve immediately.
Notes
- TO STORE: Leftover salmon patties can be stored in the refrigerator, covered, for up to five days.
- TO FREEZE: Place the cooked and cooled salmon patties in a ziplock bag and store it in the freezer for up to six months.
- TO REHEAT: I find the best way to reheat the patties are back in the pan with a spritz of oil until warm and crispy around the edges.
Nutrition
More low carb salmon recipes
Recipe updated
I originally updated this recipe in May 2022, but updated it again in November 2025 to include new step-by-step photos and answering common questions regarding fresh salmon and freezing uncooked patties. No measurements or ingredients have changed.
delicious! a nice keto twist on the salmon patties I grew up eating. they’re just as good, if not better! Also, i use a teaspoon of ground mustard, instead of the Worcestershire Sauce
Oh nice- love the mustard addition 🙂
I made the salmon burger mix yesterday & refrigerated it to finish today . My question is, I want to make it into 1&1/2 ounce salmon balls instead of burger. Would 18 minutes at 375* work?
I made these today and I couldn’t stop eating them. They were crispy and so flavorful. Even my 9 yo picky son tried them and then ate 2.
These are delicious!!!! I prefer to use pork rinds crushed up!!! Yummmm!!!!
They fry up beautifully!!!
SO worthwhile to make and eat these…and FAST!!!!!
Virtually zero carbs when using plain pork rinds!!!
They do not have any fishy taste, in our opinion!!!
These are flat-out DELISH!!!!
Thank you, Big Man’s World!!!! I often find myself using YOUR recipes more often than anyone elses!!! You KNOW what you are doing!!!
Easy and very delicious!
These salmon patties were so delicious and easy to make. They remind me of eating salmon patties my mom made when I was growing up.
love all of Arman’s recipes, so easy and turn out perfect every time.
Do you think an egg substitute like flax meal plumped up with water would work in place of the egg in this recipe? I’m on the hunt for camping recipes that don’t need a cooler.
Try one of these- https://thebigmansworld.com/egg-substitute-for-baking/
Hello – do you have the nutritional information for this recipe? Also – do you consider all four patties 1 serving?
Thank you!
I have made this recipe a few times and love it. can you suggest how to make the patties stay together? Mine tend to fall apart. (I’ve added panko crumbs or extra can of salmon to make it more meaty but no luck)
Hi Lauren! Thanks for the feedback! I find that I need to ensure the salmon is completely drained, along with the zucchini- I squeeze the moisture out of them. Also, cooking them first on low heat really helps 🙂
Hi Arman you said the salmon as well as the zucchini needs to be completely drained, but I don’t see zucchini in the recipe? Please explain. Thanks, love your recipes
I made these last night and found the favors to be pretty flat. There’s plenty of heat from the madras curry and the red pepper flakes, but that’s about it. I would add onion, garlic, and large handful of fresh cilantro. Maybe some cumin.
To salvage these burger as they were, my daughter mixed up a sriracha aoli and I made my husband some garlic butter for them.
But I must say though, Arman, your photos are beautiful.
Sorry to hear that Sondea- The Madras powder I use has a salt blend in it which tastes amazing- I should have made it more clear in the post 🙂 Thanks for advising of your changes- They sound great!
I needed to thank you for this fantastic read!!
I certainly enjoyed every bit of it. I have got you book-marked
to look at new things you post…