Keto Dinner | Crispy Keto Salmon Patties

Low carb and keto salmon patties, crispy on the outside and tender within. This 30 minute meal is served with a spicy dill-garlic dip, and can be enjoyed as an appetizer or main course.

Whether you call them salmon patties, salmon cakes, or salmon croquettes, these little crispy treats are formed using a mixture of salmon, almond flour, mayonnaise, egg, and seasonings. I use canned salmon because it’s conveniently cooked, but fresh cooked salmon will also work. Instead of traditional bread crumbs, I use almond flour as a low carb ingredient to add bulk and act as a binder for the patties.

The salmon patties are fantastic by themselves, but are even better when served with a complementary dip. I thought that the tartness and flavors in a sour cream dip (mixed with minced garlic, dill, and cayenne) contributed a wonderfully refreshing taste.

One major key to this recipe’s success is the INCREDIBLE Sarayo sauce (affiliate). I used to make my own, and regularly would for recipes like these 5 Minute Spicy Tuna Rolls, but when I got the Sarayo in this month’s Keto Krate (affiliate) the game was changed forever.

Crispy Keto Salmon Patties

Prep Time 15 minutes

Cook Time 15 minutes

Servings 5 patties

Calories 290 kcal

Ingredients

Salmon Patties:

• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground thyme
• 1/4 teaspoon black pepper
• 6 ounces (drained weight) canned salmon (I like Costco’s Kirkland Boneless & Skinless Wild Salmon)
• 1/2 cup blanched almond flour
• 2 tablespoons mayonnaise

Frying:

• 2 tablespoons olive oil

Spicy Dill-Garlic Dip:

• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sour cream
• 1 tablespoon finely chopped fresh dill
• 4 cloves garlic, minced

Instructions

1. First, Combine all dill-garlic dip ingredients and stir together until well-mixed. Cover and refrigerate while you work on the salmon patties.
2. Second, Drain the canned salmon, and discard any bones and skin. Pat the meat dry with paper towels. Use a digital food scale to measure out 6 ounces to use for this recipe (this is important if your can(s) did not list the drained weight, or if you removed a significant amount of bones and skin).
3. Next, In a large mixing bowl, add all salmon patty ingredients and stir until well-mixed, breaking apart any large chunks of salmon. Divide the mixture into 5 equal-sized balls and use a turner spatula to flatten them into 2-3 inch patties (a nonstick working surface like parchment paper or baking mat is useful).
4. Heat olive oil in a large pan (wide enough to fit 5 patties without touching each other) over medium heat until hot.
5. Use a turner spatula to carefully lower patties, one at a time, evenly spaced out in the hot oil. Tilt the pan to ensure good oil coverage around all of the patties.
6. Fry until they’re browned and crispy on the bottom, 5 to 6 minutes. Flip the patties and repeat for the other side, 3 to 4 minutes. Transfer them onto a paper towel to drain a bit.
7. Transfer the salmon patties onto serving plates, depositing a dollop of dill-garlic dip on top of each cake with the remainder on the side. Enjoy while hot and crispy.

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