Whip Up Deliciousness in No Time
Hey there, kitchen buddy! Ready to turn simple ingredients into a flavor-packed bite? These homemade keto salmon patties are your new go-to—quick, easy, and so much tastier than store-bought options. Plus, they pack a punch of rich, savory flavor with a crispy edge that’ll have you coming back for more. Why settle for less when your pantry is already loaded? With just a handful of staples—think canned salmon, eggs, and a few seasonings—you’ll have dinner on the table faster than you can say “fish fry!” And since they’re so versatile, you can jazz them up with a quick salsa or tangy herb dip—talk about a flavor fiesta! Let’s get those skillet skills sizzling and whip up a batch that’s both satisfying and stress-free. Ready to dive in? Let’s do this!
Ingredients Needed To Make Keto Salmon Patties
A simple recipe like this relies on just a handful of ingredients, each serving a clear purpose. Together, they create patties that are flavourful, protein-rich, and suitable for a low-carb lifestyle. Here’s why each one matters:
-
Canned Salmon (2 cans, drained): The main protein source. Canned salmon is convenient, packed with healthy omega-3 fats, and provides the base texture for the patties.
-
Eggs (2, beaten): Work as a binder to hold the mixture together, ensuring the patties don’t fall apart while cooking. They also add extra protein.
-
Salt (1 teaspoon): Enhances the natural flavour of the salmon and balances the seasoning.
-
Black Pepper (½ teaspoon): Adds a mild heat and depth of flavour without overpowering the salmon.
-
Olive Oil (1 tablespoon, for frying): Used to cook the patties, giving them a crisp golden-brown exterior while keeping the recipe healthy with good fats.
How to Prepare the Perfect Keto Salmon Patties
Making salmon patties at home is straightforward, but a little care in each step ensures they come out well-shaped, crisp, and tasty.
Step 1: Prepare the Salmon
Drain the canned salmon thoroughly and transfer it to a large mixing bowl. Use a fork to flake the salmon into smaller pieces. This not only improves texture but also makes it easier for the other ingredients to combine evenly.
Step 2: Mix the Ingredients
Add the beaten eggs, salt, and black pepper to the flaked salmon. Mix thoroughly with a spoon or spatula until the ingredients come together into a sticky mixture. This stickiness is what helps the patties hold their shape.
Step 3: Shape the Patties
Divide the mixture into four equal portions. Using your hands or a spatula, shape each portion into a patty about half an inch thick. Keeping them uniform in size ensures even cooking.
Step 4: Heat the Pan
Place a skillet over medium heat and add the olive oil. Allow the oil to heat until it shimmers — this indicates it’s hot enough to crisp the patties without burning them.
Step 5: Cook the Patties
Carefully place the shaped patties into the hot skillet. Press them slightly with a spatula to flatten. Cook each side for 4–5 minutes until golden brown with crisp edges. Flip gently so the patties stay intact.
Step 6: Drain and Serve
Once cooked, transfer the patties to a plate lined with paper towels to absorb excess oil. Serve them hot, with optional garnishes like fresh herbs or a squeeze of lemon juice to add freshness.
Keto Salmon Patties
Ingredients
Equipment
Method
- Place the drained canned salmon in a large mixing bowl and use a fork to flake it into smaller pieces.
- Add the beaten eggs, salt, and black pepper to the salmon. Mix thoroughly until the ingredients are evenly combined and form a sticky mixture.
- Divide the mixture into four equal portions and shape each into a patty about 1/2 inch thick using your hands or a spatula.
- Heat the olive oil in a skillet over medium heat until shimmering and hot. Carefully place the patties into the pan, pressing slightly to flatten them.
- Cook the patties for about 4-5 minutes on each side, or until they are golden brown and crispy along the edges. Flip carefully with a spatula to avoid breaking.
- Remove the cooked patties from the skillet and place them on paper towels to drain excess oil. Serve hot, optionally garnished with herbs or a squeeze of lemon.
You’ve just mastered a tasty, keto-approved salmon patty — yay! Serve these crispy delights with a fresh green salad or a squeeze of lemon for an extra zing. Pro tip: they’re perfect for a quick lunch on-the-go or a satisfying dinner. Drop a comment below to share your favorite topping or let us know how you liked them — happy cooking, friend!
Smart Swaps & Kitchen Hacks: Tips for Foolproof Salmon Patties
Even the simplest recipes benefit from a few insider tricks. These little tweaks not only save time but also guarantee that your salmon patties turn out crisp, flavourful, and perfectly balanced every single time. Here are some handy tips to keep in mind:
- Drain Well for Best Texture: Press the canned salmon gently with the back of a spoon to remove excess liquid—this prevents soggy patties.
- Chill Before Cooking: If your mixture feels too soft, refrigerate it for 10–15 minutes. This helps the patties hold shape while frying.
- Add Herbs for Freshness: Stir in chopped coriander, dill, or parsley for a bright, herby lift.
- For Extra Crunch: Coat the patties lightly with almond flour before frying for a crispier crust without breaking keto rules.
- Pan Control: Don’t overcrowd the pan; fry in batches if needed so each patty cooks evenly and crisps up beautifully.
- Lemon Love: A squeeze of fresh lemon juice right before serving enhances the flavour and balances the richness of the salmon.
Fresh Today, Flavourful Tomorrow: Storing Your Salmon Patties
The beauty of salmon patties is that they taste just as good the next day—if stored right. Whether you’ve made a big batch for meal prep or have a few leftovers after dinner, proper storage ensures they stay fresh, tasty, and safe to eat. Here’s how to do it:
- Cool Before Storing: Allow the patties to cool completely before refrigerating. Storing them while hot can create condensation, making them soggy.
- Refrigeration: Place the patties in an airtight container, separating layers with parchment paper. They’ll stay fresh for up to 3 days in the fridge.
- Freezer Option: For longer storage, freeze the patties on a tray first, then transfer to a freezer-safe bag or container. This prevents them from sticking together. They’ll last well for up to 2 months.
- Reheating Made Easy: Warm refrigerated patties in a skillet over medium heat to bring back their crispness, or pop them in a preheated oven for 8–10 minutes. Avoid microwaving for too long, as it can make them rubbery.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.