Description
These golden Salmon Patties are crispy on the outside, tender and flavorful on the inside, with flaky salmon, fresh herbs, and a hint of lemon.
Made with almond flour instead of traditional breadcrumbs, they offer a satisfying low-carb, high-protein option for lunch or dinner.
They’re quick to prepare, easy to meal-prep, and pair beautifully with a fresh salad or creamy low-carb sauce.
Can These Salmon Patties Support Weight Loss Goals?
Salmon Patties can fit into a weight-conscious eating pattern because they provide substantial protein from salmon and egg, which can make a meal more satisfying. Using almond flour instead of regular breadcrumbs also keeps the carbohydrate content relatively modest. Portion size and the amount of oil used for cooking still matter, so they work best as part of an overall balanced eating plan.
Do These Salmon Patties Fit a High-Protein Lifestyle?
Yes, these patties are naturally suited to a high-protein lifestyle, with salmon and egg providing the main protein sources. Almond flour adds texture while keeping carbohydrates lower than traditional breadcrumbs. Depending on the salmon and other ingredients used, the recipe provides approximately 5 g net carbs per serving. Pairing the patties with non-starchy vegetables makes an especially protein-focused, balanced meal.
Why This Recipe Is Special
- High-protein: Salmon and egg make these patties especially satisfying.
- Low-carb: Almond flour replaces conventional breadcrumbs.
- Crispy & tender: A golden crust surrounds a moist, flaky center.
- Quick & practical: Great for busy weeknights and meal prep.
- Keto-friendly option: The relatively low carbohydrate content can work within many low-carb meal plans.
My Personal Experience
- The texture is the highlight:
The outside becomes beautifully crisp while the salmon mixture stays tender inside.
A gentle flip during cooking helps maintain that delicate texture. - Lemon makes the salmon shine:
A little fresh lemon juice brightens the rich flavor of the salmon.
I especially like adding fresh dill for a clean, herby finish. - Almond flour works surprisingly well:
It helps bind the patties without making them heavy or overly bready.
It also gives the exterior a pleasant toasted flavor when pan-fried. - They are excellent for meal prep:
The cooked patties store well and reheat nicely in a skillet or air fryer.
Making a batch ahead makes quick high-protein lunches much easier.
Perfect For
- Quick weeknight dinners
- High-protein lunches
- Low-carb meal plans
- Meal-prep containers
- Light summer meals
- Healthy snacks
- Family seafood dinners
- Serving with salads and roasted vegetables
Why You’ll Love This Recipe
- Crispy golden exterior:
Pan-frying creates delicious browned edges without deep-frying.
The contrast with the tender salmon center is especially satisfying. - Packed with protein:
Salmon provides a substantial protein base in every serving.
Egg helps bind the patties while adding additional protein. - Lower in carbohydrates:
Almond flour keeps the recipe much lower in carbs than breadcrumb-based patties.
This makes them convenient for many low-carb meal plans. - Easy to customize:
Add dill, parsley, garlic, lemon zest, or a little paprika to change the flavor.
You can also serve them with a low-carb yogurt sauce. - Meal-prep friendly:
Prepare several patties at once and refrigerate or freeze extras.
They make an easy protein-rich option for busy days.
Common Mistakes to Avoid
- Using wet salmon: Excess liquid can make the patties soft and difficult to flip. Drain the salmon thoroughly before mixing.
- Making the patties too thick: Very thick patties may brown outside before heating through. Keep them around ¾-inch thick.
- Flipping too early: Allow the first side to develop a firm golden crust before turning.
- Using excessive oil: Too much oil can make the patties greasy. A thin coating is enough for crisp browning.
Required Equipment
- Large mixing bowl — provides enough room to combine the salmon mixture evenly.
- Fork — easily flakes the salmon and combines the ingredients.
- Measuring cups and spoons — keep the ingredient proportions consistent.
- Non-stick skillet — helps prevent sticking and promotes even browning.
- Spatula — makes flipping the delicate patties easier.
- Paper towels — help absorb excess oil after cooking.
Storage Instructions
Allow cooked salmon patties to cool before storing. Place them in an airtight container with parchment between layers and refrigerate for up to 3–4 days.
For longer storage, freeze completely cooled patties in a freezer-safe airtight container or freezer bag, separating layers with parchment paper. They are best used within 2–3 months for quality.
For reheating, use a skillet over medium-low heat for several minutes per side or an air fryer at about 350°F (175°C) until heated through. Avoid prolonged high heat, which can dry out the salmon.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 12–16 minutes
- Total Time: 27–31 minutes
- Servings: 4 servings, approximately 2 patties each
- Best Season: All-season
- Total Calories: Approximately 350 calories per serving
Nutrition values are approximate and can vary depending on the salmon brand, almond flour, yogurt, and amount of oil used.
Short 3-Line Description
Crispy golden Salmon Patties made with flaky salmon, almond flour, egg, herbs, and lemon.
They’re high in protein, relatively low in carbohydrates, and easy to prepare in one skillet.
Serve them with salad, steamed vegetables, or a creamy low-carb dipping sauce.
📝 Ingredients
- 15 oz (425 g) canned salmon, drained and flaked — remove bones and skin if preferred.
- 1 large egg
- ½ cup (56 g) almond flour
- ¼ cup (60 g) plain unsweetened Greek yogurt
- ¼ cup finely diced celery
- 2 tbsp finely chopped red onion
- 1 tbsp fresh dill, chopped — or 1 tsp dried dill.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp salt — adjust according to the sodium level of the canned salmon.
- 1 tbsp olive oil — for pan-frying.
Directions
- Prepare the salmon:
Drain the canned salmon very well and flake it with a fork. Remove any excess liquid because a wet mixture can make the patties difficult to shape. - Mix the ingredients:
In a large bowl, combine salmon, egg, almond flour, Greek yogurt, celery, onion, dill, lemon juice, lemon zest, Dijon mustard, garlic powder, paprika, black pepper, and salt. - Check the texture:
Mix gently until everything is evenly incorporated. The mixture should be moist but firm enough to hold its shape when pressed. - Shape the patties:
Divide the mixture into 8 equal portions and shape them into patties about ¾-inch thick. For the best high-protein result, avoid adding unnecessary fillers that increase carbohydrates without adding much protein. - Chill briefly:
Place the patties in the refrigerator for 10 minutes. This helps them firm up and makes flipping easier. - Heat the skillet:
Heat a non-stick skillet over medium heat for about 2 minutes, then add the olive oil. The oil should shimmer but should not smoke. - Cook the patties:
Carefully place the patties in the skillet without overcrowding. Cook for 5–7 minutes on the first side, until deeply golden and crisp. - Flip carefully:
Turn each patty with a wide spatula and cook for another 4–6 minutes. They should be golden brown, firm around the edges, and hot throughout. - Serve:
Transfer to a plate and rest for 2 minutes. Serve with lemon wedges, fresh dill, salad, or a low-carb Greek-yogurt sauce.
Nutrition Facts — Per Serving (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Fat | ~19 g |
| Cholesterol | ~140 mg |
| Sodium | ~550 mg |
| Potassium | ~650 mg |
| Total Carbohydrates | ~7 g |
| Fiber | ~2 g |
| Net Carbs | ~5 g |
| Sugars | ~2 g |
| Protein | ~35 g |
| Calcium | ~180 mg |
Values are approximate and will vary by brand, especially for canned salmon, Greek yogurt, almond flour, and sodium.
Notes
- Storage: Refrigerate cooked patties in an airtight container for 3–4 days or freeze for up to 2–3 months.
- Reheating: Reheat in a skillet over medium-low heat or in an air fryer at 350°F/175°C until thoroughly hot.
- Allergy note: This recipe contains fish, egg, dairy, and almonds. Use an appropriate substitute if needed.
- Flavor boost: Add fresh parsley, extra dill, lemon zest, smoked paprika, or a pinch of cayenne.
- For crispier patties: Let the shaped patties chill before frying and avoid overcrowding the skillet.
- Diabetic-friendly consideration: The recipe is relatively low in carbohydrates, but individual meal needs vary. Check the nutrition label of your canned salmon and other packaged ingredients for the most accurate carbohydrate and sodium totals.
Frequently Asked Questions
1. Can I use fresh salmon instead of canned salmon?
Yes, cooked and finely flaked fresh salmon can be used, provided it is cooled and well drained before mixing.
2. Why are my salmon patties falling apart?
The mixture may be too wet or the patties may need more chilling time before cooking.
3. Can I bake these Salmon Patties?
Yes, bake them at 400°F (200°C) for about 18–22 minutes, carefully turning halfway through.
4. Can I make these patties without almond flour?
Yes, you can use another suitable low-carb binder, although the texture and nutrition will change.
5. Are these Salmon Patties keto-friendly?
With approximately 5 g net carbs per serving based on this recipe’s estimates, they can fit many keto-style meal plans.
6. What should I serve with Salmon Patties?
Try them with leafy salad, roasted broccoli, cauliflower mash, cucumber salad, or a lemon-dill Greek-yogurt sauce.