Enjoy the fresh tastes of summer with these Keto Salmon Patties — a healthy and delicious meal that’s sure to impress.
I love crab cakes as much as the next person, but if I’m being honest? Salmon cakes are even better. No hate against crab cakes, but salmon is usually far cheaper, easier to make, chock full of healthy nutrients, and surprisingly delicious to eat in cake form.
Plus they’re just plain fun. If you’re like me, you’ve run through just about every salmon recipe in the book — from air-fried to baked to smoked to seared — and have probably tried just as many flavor combinations. But at the end of the day, I’m a little tired of serving salmon with boring veggies, which is why this dish found me at just the right time.
With simple ingredients, very little prep time, and a deceptively fancy result, these Keto Salmon Cakes are perfect for toddlers and fancy foodies alike. You really can’t go wrong, and it’s difficult to mess this up. Trust me — next time you have dinner duties, skip the boring old baked salmon and try this recipe, and watch how impressed your family and guests are.
Do I have to use fresh salmon?
Nope! Take it from me, I was surprised that canned salmon turned out tasting this delicious, but the truth is, canned fish is as flavorful and healthy as fresh salmon. Now, if you’re making a baked salmon dish, then for sure go with a salmon filet from your local fish supplier. But for recipes like this, the intense flavor of the canned salmon will actually pair perfectly with the light and creamy companion of mayonnaise and fresh herbs.
How to Make Ahead and Store?
Salmon cakes are easy to store in an air-tight container in the fridge and then heat up in the oven or microwave. But if you want my secret? For any salmon cakes you’re not eating now, I say keep them uncooked and simply fry your next batch when you’re ready to eat, ensuring they’re just as fresh as your first one.
Serving Suggestions
Salmon cakes are perfect for a quick protein-packed meal to grab out of the fridge in a hurry, so if you’re making this for yourself as a snack option, then you can probably stretch this recipe out to last three or four days.
For a family, I recommend making these cakes and serving them alongside fresh vegetables or a side salad. Or if you’re looking to break your Keto diet for a day, then make it fun and serve them on buns, like little salmon sliders. Melt some cheese on top, garnish with fresh tomatoes and onions, and you’ve got yourself a great summertime cookout-type meal! It’s really up to you. Squirt some lemon juice on top before serving to add even more freshness.
Keto Salmon Patties
Ingredients
- 15 oz canned salmon boneless and skinless
- 1/2 cup almond flour
- 2 large eggs
- 2 green onions minced
- 1 tsp fresh dill chopped
- 1 tsp fresh parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
Instructions
- In a mixing bowl, combine the salmon, almond flour, eggs, green onions, dill, parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Form the mixture into 10 equal-sized patties using your hands or a medium cookie scoop. Gently press each one to flatten into the shape of a patty.
- Heat a large skillet over medium heat and add the butter, allowing it to melt completely.
- Place the patties in the skillet and cook for about 3 minutes on each side, or until they are golden brown and cooked through.
- Transfer the cooked patties to a plate lined with paper towels to remove any excess butter.
- Serve the Keto Salmon Patties hot, with your choice of low-carb sides or a fresh salad.
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