Low Carb Salmon Patties

The smell of salmon sizzling in butter takes me straight back to my grandmother’s cramped kitchen in Maine, where she’d stand at the stove in her faded apron, flipping patties while telling stories about the cousins I’d never met. That’s where I first fell for low carb salmon patties — not that she called them that. She just called them supper.

Last Tuesday, I found myself standing in my own kitchen at 6:47 PM, starving, with a can of salmon and zero patience for complicated cooking. The rice was gone, the bread was stale, and I needed something that felt like comfort without the carb crash that follows.

This is what I made. And I think you’re going to want it in your rotation too — especially if you’re already into grilling seafood at home.

What You Need to Make This Recipe

The magic here happens with three things: almond flour instead of breadcrumbs, which keeps these low carb salmon patties tender without the grainy heaviness; a single egg that barely holds everything together; and fresh dill, which transforms canned fish into something that tastes like you planned it all week. I also reach for full-fat mayo — it keeps the patties moist where lean versions go dry and sad. If you’re building a seafood night, these pair beautifully with shrimp boil skewers for the carb-eaters at your table.

How to Make Low Carb Salmon Patties

I drain the salmon first, pressing out every drop of liquid with the back of a spoon — this is non-negotiable if you want patties that hold their shape. The mixture comes together in one bowl: flaked fish, almond flour, that egg, a spoonful of mayo, minced onion, and enough dill to make the whole thing smell like summer. I let it rest for ten minutes while the butter heats in my cast iron; this resting step is when the almond flour drinks up moisture and the patties stop being fragile.

Four minutes per side in sizzling butter. The sound should be aggressive — if it’s whispering, your pan’s too cold. You’re looking for deep gold, almost bronze, with edges that crack slightly. The middle stays impossibly creamy. I’ve made these classic salmon patties before, but this version feels lighter, quicker, somehow more honest.

Pro Tips

Don’t skip the resting time. I know you’re hungry. But those ten minutes let the almond flour hydrate fully, which means your patties won’t crumble when you flip them. I’ve learned this the hard way, scraping golden fragments off my spatula.

Press gently, don’t mash. The salmon should still have texture — flaky pieces, not paste. Overworking makes these dense and rubbery, and low carb salmon patties deserve better.

Butter beats oil here. The milk solids brown and create that nutty crust you can’t get from olive oil. If you’re dairy-free, ghee works, but plain oil leaves you wanting.

My Secret Trick: I chill the formed patties on a plate in the freezer for exactly seven minutes before frying. Cold firms up the fat in the mayo, which gives you more time to develop that crust without overcooking the center.

How to Store Low Carb Salmon Patties

• Refrigerate cooled patties in an airtight container for up to 3 days — separate layers with parchment to prevent sticking
• Freeze individually on a baking sheet first, then transfer to a freezer bag for up to 2 months
• Reheat from frozen in a 375°F oven for 12-15 minutes, or thawed in a hot skillet with fresh butter for 2 minutes per side
• Never microwave — the texture turns mealy and the edges go rubbery

Nutritional Benefits

These low carb salmon patties deliver serious omega-3s from the salmon itself — the kind of fat that actually supports your brain and keeps you full past 10 PM. The almond flour brings vitamin E and enough protein to make this a complete meal without the blood sugar spike you’d get from traditional breadcrumb-bound versions.

FAQs

Can I use fresh salmon instead of canned?

Yes, but cook it first and flake it fine — raw salmon won’t bind properly and the texture turns mushy. I prefer canned for weeknights, fresh for special occasions when I have time to poach.

Why do my patties fall apart when I flip them?

Too much moisture is the usual culprit. Drain the salmon thoroughly and don’t skip the resting time. Your pan also needs to be hot enough — a cold pan makes the patties steam instead of sear.

What can I serve with these that stays low carb?

I love them with lemony zucchini ribbons or a simple cucumber salad dressed with vinegar and dill. Low carb salmon patties also work over cauliflower rice with a dollop of sour cream.

Can I bake these instead of frying?

You can, but you’ll sacrifice that crave-worthy crust. If you must, use a hot 425°F oven, oil the patties well, and flip halfway through — about 10 minutes total. They’ll be good, not great.

Reda

Low Carb Salmon Patties

Crispy-edged, tender-centered salmon patties made without breadcrumbs - just pure flavor and protein in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

For the Patties

• 14.75 oz canned salmon drained, bones and skin removed if desired
• 0.5 cup almond flour finely ground
• 2 large eggs lightly beaten
• 3 green onions thinly sliced, white and green parts
• 2 tbsp fresh dill chopped, or 1 tsp dried
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice freshly squeezed
• 0.5 tsp garlic powder
• 0.5 tsp salt plus more for finishing
• 0.25 tsp black pepper freshly ground
• 3 tbsp olive oil for frying, divided

For Serving

• 1 lemon wedges optional
• 0.25 cup sour cream or tartar sauce optional, for serving

Equipment

• Large nonstick skillet
• Mixing Bowl
• Spatula

Method

 

Prep

1. Drain the canned salmon thoroughly, pressing out excess liquid with the back of a spoon. Transfer to a large bowl and flake with a fork, breaking up any large chunks. Pick through and remove any bones or skin if you prefer a smoother texture - though the bones are edible and add calcium.
2. Add the almond flour, beaten eggs, green onions, dill, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the salmon. Fold everything together with a fork or your hands until evenly combined. The mixture should hold together when squeezed - if too wet, add another tablespoon of almond flour.
3. Divide the mixture into 8 equal portions. Wet your hands lightly to prevent sticking, then shape each portion into a patty about 3 inches wide and 0.5 inch thick. Place formed patties on a plate or parchment-lined baking sheet.

Cook

1. Heat 1.5 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add 4 patties without crowding the pan. Cook for 3-4 minutes until the bottoms are deep golden brown and crispy. Flip carefully with a thin spatula and cook another 3 minutes until the second side is browned and the patties feel firm to the touch. Transfer to a plate and repeat with remaining oil and patties.
2. Serve hot with lemon wedges for squeezing over top, and sour cream or tartar sauce on the side if desired. These are excellent with a simple green salad or roasted asparagus.

Notes

For extra crispy patties, chill the formed patties in the refrigerator for 15 minutes before frying - this helps them hold together better. If you only have fresh cooked salmon, use about 2 cups flaked and reduce the almond flour to 1/3 cup since fresh salmon holds less moisture than canned. Leftover patties reheat beautifully in a hot skillet for 2 minutes per side - avoid the microwave, which makes them soggy.

Conclusion

I made these low carb salmon patties on a whim and ended up eating three standing at the counter, still in my work clothes. They’re that kind of recipe — unpretentious, genuinely satisfying, the sort of thing you’ll find yourself craving on random Tuesday nights. If you want to dress them up, try them with the sauce from my mini salmon cakes with sriracha lemon aioli. Either way, make them soon.