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.
These look amazing…so amazing I might actually open a tin of salmon….
You had better 😉 Thanks Michelle! 🙂
I have wild caught canned salmon in my pantry and have been looking for a recipe…This recipe sounds perfect. Thank you! Do you think these would freeze well for later use? As in uncooked patties, freeze them and then cook as and when we want? My first time here …love it 🙂
Hi Sandhya! Thanks for stopping by! To be honest, I think they’d be best for you to cook then freeze- That’s what I do when I make a big batch. Freezing them prior would create too much moisture!
I use both fresh or canned salmon. Your recipe sounds great #recipeoftheweek
Thank you! Hope you try it out, Claire!
These look awesome! Definitely pinning for later. Thanks for the recipe!
Thanks, Chelsea- hope you enjoy it 🙂
I love when you sneak veggies into things. This makes me want your Sweet Potato and Cheddar pancakes, with all their hidden veggie goodness (cauliflower, spinach, sweet potato, cheese…mmm, cheese). You have a knack for veggies my friend, even if you insist on non-veggifying them.
Ohhhhh buddy. I have a legit Meg-dedicated recipe coming up soon (I hope). It has four veggies hidden, cheese and all things… Meg.
As much as I want to, if I brought cans of salmon into my dorm, I would probably be evicted.
Salmon is definitely my number one fish, and I love fish in patty/cake form! I want theseeeeeee.
LOL do it! And blame your room mate!
i so wish you lived in the states so i could send you sizzlefish! you’d make an awesome addition to their recipe team! just sayin… MOVE HERE! hehe
I wish I did too 🙁 Lettuce know if sizzlefish want to hire an international kid :p
We LOVE salmon over here! This salmon patty recipe looks great~ I love all that spinach in there!
Thanks Kelly- a way to sneak in a tonne of greens!
A thousand “yums!” I love cooking with canned salmon. I tend to use breadcrumbs (eeks) but will try your version for sure! Thanks for another great recipe.
Ohhh nothing wrong with breadcrumbs Liz haha! My recipe adaption used breadcrumbs! 🙂
These look awesome! We don’t eat a lot of canned fish because we have a fish monger on speed dial. The A Team liked canned tuna. And our family’s favorite fish is salmon so you really need to come visit!
YES! I get so envious when I see salmon on your menus! I’ll be eating it as much as I can when I’m there!
When I was younger aka prevegan I was alllll over canned tuna. I would eat it with Wheat Thin crackers like nobodies business. That sounds really good right now actually…
…..Imagine if I could convert you out of veganism.
Hurrah! Thanks for this recipe. It is definitely right up my alley. I am already a fan of your tuna patties so I’ve no doubt I’ll be happily chomping on these too. I eat canned tuna a lot, like almost everyday. Mercury be damned. It’s just so easy and versatile and delicious.
I do love salmon. I am from Seattle, after all. However, the best fish I ever ate was halibut cheeks. I only had them once. They were at a specialty food store and I hope to have them again. Phenomenal! Even my father, who is no fan of seafood, was impressed. Salmon is always pricey, even more so as we get into the winter months. I have purchased canned salmon on a couple of occasions (costs two or three times that of a can of tuna) and had to force myself to gag it down. (I hate wasting food.) However, I bet your recipe will solve the problem and then I can enjoy salmon year round. Happy Omega 3 dance! 🙂
YES! Let’s both enjoy our mercury poisoning together! Try finding canned salmon without the bones- they are ones which are great to start with!
i loveeee the idea of these patties!
So good! Hope you try it out!
Ah, to have fresh seafood every day! Ah-may-zing. Buying salmon is really expensive here in Malaysia too- not wild. Canned is expensive as well, because it’s imported. I do splurge on a big piece every week though for one of our dinners- because it’s too good (health wise and taste wise!) not to have in a weekly rotation.
I love this idea- I’ve never made salmon patties before, but I imagine the curry powder is a great addition! I’ll pin so I remember to try when I’m back in the States in Dec. (and to remember to pack my bags with canned salmon, lol!).
So glad that you treat yourself once a week on it 😉
YES- The curry powder really provides delicious flavours! (That would be a very interesting suitcase haha!)