This post may contain affiliate links. See my disclosure policy.
These keto salmon patties are a quick and easy dinner made with canned salmon! Ready in under 15 minutes, they are flavorful, juicy, and crispy on the outside!
Looking for more low carb seafood recipes? Try my Chilean sea bass, baked salmon in foil, grilled Red snapper, and baked haddock.
Canned fish has quite a bad wrap, but when used correctly, it can be transformed into something delicious. My keto salmon patties are one example and a dish my family enjoys at least once a week!
Table of Contents
Why I love this recipe
- Ready in 5 minutes. From prep to plate, these patties take just five minutes to cook. You can make it while someone sets the dinner table.
- Affordable. Canned salmon is much cheaper than fresh salmon and when used in patties, tastes just as good.
- Almost zero carbs. By swapping out bread crumbs for a keto alternative, these have virtually no carbs!
- No fishy taste. What I love about this recipe is how it NEVER tastes fishy. Canned fish has an unfair stigma to have a fishy odour or flavor but not this one- It tastes delicious that even non-seafood fans would love it!
Ingredients needed
- Canned salmon– Use a good quality salmon packed in springwater or brine, NOT oil or flavored oils.
- Salt and pepper– To taste.
- 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, use almond flour.
- Eggs– room temperature eggs.
- Mayonnaise– Skip the sugar-laden store bought kind and make your own keto mayonnaise.
- Worcestershire sauce– Adds a lovely flavor and works so well with salmon.
- Parsley– Adds some greens and a lovely robust flavor.
How to make keto salmon patties
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the salmon cakes mixture: Mix the salmon, salt, pepper, and keto bread crumbs. Adds 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 oil or 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.
Can I use cooked salmon?
If you’d like to use cooked salmon, make some air fryer salmon, cast iron salmon, or sous vide salmon (these three have minimal seasonings and cook up very quickly) and let it cool to room temperature. Once cool. flake it with two forks and use in place of canned salmon.
Arman’s recipe tips
- Ensure you drain your salmon very well to ensure that the mixture won’t be soggy.
- Do not use flavored canned salmon or salmon packed in oil. This will affect the overall flavor and texture.
- Do not over-fry the patties or else you risk them drying out. Once they are golden around the edges and firm to the touch, they are ready to eat!
- Change up the flavors with spices or seasonings. Add some curry powder, taco seasoning, or Cajun seasoning.
Storage instructions
To store: Leftovers 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.
Reheating: Microwave the patties for 10-20 seconds or reheat in the pan until warm and crispy around the sides.
Frequently Asked Questions
There is just 1 gram of net carbs in each of these homemade salmon patties.
Adding flour (like coconut or almond) or keto bread crumbs prevents the patties from falling apart. They soak up excess moisture while keeping the patties juicy (never dry!).
More salmon recipes to try
Keto Salmon Patties
Ingredients
- 15 ounces canned salmon packed in water
- 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
Instructions
- In a mixing bowl, add the salmon, garlic salt and pepper and mix well. Add the remaining ingredients and mix until a thick batter remains.
- Form the mixture into 12 equal sized patties.
- Add oil 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.
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…