Who Says Comfort Food Can’t Be Keto?

Hey friends, Beau here from Feastical! Let’s talk about that magical intersection where “I need dinner NOW” meets “I want it to be crazy delicious AND fit my goals.” Sounds like a fantasy, right? Wrong. It’s exactly where these Keto Low Carb Salmon Patties live. We’re talking crispy, golden-brown exteriors giving way to a tender, herb-flecked, protein-packed interior that tastes like a hug for your taste buds. And the best part? They’re on your plate in about 20 minutes flat.

I know what you might be thinking: salmon paties? Aren’t those kinda… boring? Or worse, soggy? Friend, I am here to revolutionize your patty game. This isn’t a dry, crumbly hockey puck. This is a flavor-packed, juicy, crave-worthy main event that happens to be insanely good for you. Whether you’re fully keto, just watching your carbs, or simply want a lightning-fast, nutritious meal that doesn’t skimp on satisfaction, this recipe is your new kitchen sidekick. So, grab your favorite skillet and let’s turn a humble can of salmon into a meal you’ll make on repeat. Trust me, your spatula is ready for this.

The Fish Cake That Started It All

My love for a good salmon patty goes way back, but not to some fancy restaurant. Nope, it started in my Nana’s sun-drenched kitchen, with the smell of old-school coffee percolating and the *thwump-thwump* of her ancient can opener. She called them “salmon croquettes,” and they were her go-to “oops, I forgot to thaw something” dinner. She’d use saltines as binder, fry them in a shimmering pool of Crisco, and serve them with a mountain of mashed potatoes and peas.

They were pure, unadulterated comfort. But as I got older and my own cooking style evolved (and my metabolism started giving me side-eye), I wanted to capture that same crispy, soul-satisfying essence in a way that made my body feel as good as my heart. Swapping in almond flour for the crackers, loading up on fresh herbs, and using a good avocado oil was my modern, keto-friendly homage to Nana’s classic. Every time I flip one of these patties and hear that perfect sizzle, I’m right back at her linoleum table, and that’s the kind of kitchen magic I love to share with you.

What You’ll Need (It’s All About the Build!)

Simple ingredients, big flavor. Here’s the lineup and my little chef insights on each one:

• 2 (6 oz) cans salmon, drained and flaked – The star! I keep wild-caught canned salmon in my pantry for emergencies. It’s affordable, packed with omega-3s, and ready to go. Chef’s Tip: Don’t toss the bones and skin if they’re in there—they’re edible, loaded with calcium, and virtually disappear when mixed in. If you have leftover cooked fresh salmon, that’s a glorious upgrade!
• 2 large eggs – Our binder, holding our patty dreams together. They add richness and help create that perfect texture.
• 1/4 cup almond flour – The keto MVP that replaces breadcrumbs. It gives a subtle nuttiness and helps achieve a beautiful crust. Substitution: For a nut-free version, sunflower seed flour or crushed pork rinds work great.
• 2 green onions, finely chopped – Adds a mild, fresh oniony bite without the overpowering raw onion punch. The green parts make it pretty, too!
• 2 tbsp fresh parsley, chopped – A burst of fresh, grassy flavor. In a pinch, 2 teaspoons of dried parsley will do, but fresh really sings here.
• 1 tbsp lemon juice – The brightening agent! This little splash cuts through the richness and makes all the other flavors pop. Always use fresh if you can.
• 1 clove garlic, minced – Because everything is better with garlic. Feel free to grate it on a microplane for a more even distribution.
• Salt and pepper to taste – Season confidently! Salmon can handle it. I start with 1/2 tsp kosher salt and a few good cracks of black pepper.
• 2 tbsp olive oil or avocado oil (for frying) – My go-to is avocado oil for its high smoke point and neutral flavor, but a good olive oil works too. This gives us that essential, irresistible crisp.

Let’s Make Some Magic: Step-by-Step

Follow these steps, lean on my tips, and you’ll be a salmon patty pro in no time.

Step 1: The Big Mix

Dump your flaked salmon, eggs, almond flour, green onions, parsley, lemon juice, garlic, salt, and pepper into a medium mixing bowl. Now, get in there with a fork or your hands and mix until just combined. Chef’s Hack: Don’t overmix! You want a cohesive mixture, not a paste. A few stray flakes of salmon are perfectly fine—they promise great texture.

Step 2: Form & Firm Up

Divide the mixture into 6-8 equal portions. Scoop one up and gently form it into a patty about 3/4-inch thick. If the mixture feels a bit soft or sticky, don’t panic! That’s normal. Pro-Tip Alert: Place the formed patties on a plate and pop them in the fridge for 10-15 minutes. This chilling step is the SECRET to patties that don’t fall apart in the pan. It firms everything up beautifully.

Step 3: The Sizzle & Sear

Heat your oil in a large skillet (cast iron is king for crust!) over medium heat. You’ll know it’s ready when a tiny piece of the mixture sizzles upon contact. Gently place your patties in the pan, leaving a little room between them. Now, the hardest part: let them cook undisturbed for 3-4 minutes. Peek at the underside—you’re looking for a deep, golden-brown crust. Use a thin, flexible spatula to carefully flip them. Cook for another 3-4 minutes on the second side until equally gorgeous and cooked through.

Step 4: The Grand Finale

Transfer your beautifully bronzed patties to a plate lined with a paper towel (just to catch any excess oil). Let them rest for a minute—this helps them set fully. Then, it’s time to serve them up hot! That first crispy bite is your reward.

How to Serve These Golden Gems

These patties are incredibly versatile! For a classic, satisfying low-carb plate:

• Pile them on a bed of fresh baby arugula or mixed greens with a simple lemon vinaigrette.
• Add a wedge of lemon for squeezing—that fresh acid is non-negotiable for me.
• Dollop with a keto-friendly sauce. My favorites are a quick dill-yogurt sauce (full-fat Greek yogurt + lemon + fresh dill) or a spicy sriracha mayo (sugar-free mayo + a splash of hot sauce).
• Serve alongside some roasted asparagus, zucchini noodles, or a quick cauliflower mash for the ultimate comfort food feel.

They’re also fantastic cold the next day, chopped over a salad for lunch!

Mix It Up! 5 Delicious Twists

Once you master the base, the canvas is yours to paint. Try these fun variations:

1. “Everything Bagel” Style: Add 1 tbsp of everything bagel seasoning to the mix. After frying, sprinkle a little more on top with a schmear of cream cheese on the side.
2. Spicy Southwest: Mix in 1 tsp cumin, 1/2 tsp chili powder, and 1 finely chopped jalapeño (seeds removed). Serve with avocado slices and a lime wedge.
3. Lemon-Dill Delight: Double the lemon juice to 2 tbsp and add 1 tbsp of freshly chopped dill. This is summer on a plate.
4. Baked & Super Easy: For a hands-off approach, place chilled patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F for 12-15 minutes, flipping halfway. Less crispy, but still delicious.
5. Paleo/Whole30 Swap: Use 1/4 cup mashed sweet potato or arrowroot powder instead of almond flour, and ensure your salmon has no added sugars.

Beau’s Kitchen Notes

This recipe is a living, breathing thing in my kitchen. I’ve made it probably a hundred times, and I still tweak it based on what’s in my fridge. Sometimes I add a handful of shredded zucchini (squeezed dry, always squeeze it dry!). Once, in a bold move, I mixed in some crumbled feta, and oh man, was that a happy accident. The key is to treat the recipe as your foundation. Respect the chilling step—it truly is the difference between a patty and a scramble—but don’t be afraid to play with the flavors. That’s how you make a recipe truly yours. And if one does break apart a little? You’ve just made delicious salmon hash. There are no failures here, only discoveries.

Your Questions, Answered

My patties are falling apart in the pan! Help!

The two most common culprits: not enough binder (egg) or skipping the chill time. Make sure your eggs are large, and never skip the 10-15 minute fridge rest. It firms up the almond flour and eggs, acting like culinary glue. Also, be gentle when flipping—use a thin spatula and commit to a confident flip.

Can I use fresh salmon instead of canned?

Absolutely! Use about 1.5 cups of cooked, flaked salmon. Leftover baked or poached salmon is perfect here. Just make sure it’s cooled and any skin is removed. The flavor will be fantastic.

Can I make these ahead of time?

Yes! You have two great options: 1) Mix the ingredients and form the patties, then store them covered in the fridge for up to a day before cooking. 2) Cook them completely, let them cool, and store in an airtight container in the fridge for 3-4 days. Reheat in a toaster oven or air fryer to keep them crispy.

Why almond flour? Can I use coconut flour?

Almond flour provides fat, protein, and a texture most similar to breadcrumbs. Coconut flour is highly absorbent and would make the patties dry and crumbly. I don’t recommend a direct swap. Stick with almond flour, sunflower seed flour, or crushed pork rinds.

Keto Low Carb Salmon Patties : Crispy, Flavorful, and Packed with Protein

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• Author: BeauCollier

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Keto Low Carb Salmon Patties

Your New Weeknight Hero (Seriously Crispy!)

Who Says Comfort Food Can’t Be Keto?

Hey friends, Beau here from Feastical! Let’s talk about that magical overlap where “I need dinner now” meets “I want it to be wildly delicious and still fit my goals.” That sweet spot? These Keto Low Carb Salmon Patties.

We’re talking crispy, golden edges, a tender herb-flecked center, and bold, comforting flavor—all on the table in about 20 minutes. No soggy fish cakes. No sad diet food. Just a fast, protein-packed dinner that feels like a win.

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Ingredients

• 2 (6-oz) cans salmon, drained and flaked
  (Skin and bones are edible—keep them for extra calcium and nutrition)

• 2 large eggs

• ¼ cup almond flour
  (Nut-free swap: sunflower seed flour or crushed pork rinds)

• 2 green onions, finely chopped

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh lemon juice

• 1 clove garlic, minced or grated

• ½ tsp kosher salt, or to taste

• Black pepper, to taste

• 2 tbsp avocado oil or olive oil, for frying

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Instructions

1. Mix

In a medium bowl, combine salmon, eggs, almond flour, green onions, parsley, lemon juice, garlic, salt, and pepper.
Mix gently until just combined—don’t overwork it.

2. Form & Chill

Divide mixture into 6–8 patties, about ¾-inch thick.
Place on a plate and refrigerate for 10–15 minutes to firm up (this step is key for structure!)

3. Sear

Heat oil in a large skillet over medium heat.
Cook patties for 3–4 minutes per side, undisturbed, until deeply golden and crispy.

4. Rest & Serve

Transfer to a paper towel–lined plate and rest for 1 minute before serving.

Notes

• Chill time = non-negotiable for patties that hold together

• Cast iron gives the best crust

• Be confident when flipping—hesitation causes breakage

• If one falls apart? Congrats, you made salmon hash

Nutritional Info (Because Knowledge is Power!)

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (2 patties per serving)

Please note: The following is an approximate estimate calculated for ingredients used and may vary based on specific brands and portion sizes.

Per Serving (Approximate):

• Calories: 210
• Protein: 22g (Fantastic for staying full!)
• Fat: 10g (Healthy, satisfying fats)
• Net Carbs: 2g (Yes, you read that right!)
• Fiber: 1g

This makes these patties an absolute powerhouse for a keto or low-carb lifestyle—high protein, moderate fat, and minimal carbs. It’s a meal that fuels you without the slump.

Final Thoughts from My Kitchen to Yours

And there you have it—my not-so-secret weapon for busy nights, keto goals, and just plain good eating. These Keto Low Carb Salmon Patties prove that healthy, fast, and delicious aren’t mutually exclusive. They’re a reminder that the best meals often come from humble ingredients and a little bit of know-how.

I hope you love making (and devouring) them as much as I do. When you give them a try, tag me over on Feastical or on social—I love seeing your kitchen creations! Now, go forth and get that skillet sizzling. Your delicious, crispy, protein-packed dinner awaits.

Happy cooking,
Beau