These Keto Salmon Patties are a flavorful and satisfying meal that’s low-carb and packed with protein. With a crispy exterior and tender interior, these patties are perfect for a keto-friendly lunch, dinner, or snack.

They’re easy to make, delicious, and incredibly nutritious!

Why You’ll Love This Recipe

These keto-friendly salmon patties are bursting with flavor and texture. The combination of canned salmon, eggs, and a touch of seasoning creates a patty that’s both crispy and tender. Whether you’re following a keto diet or simply craving something light and delicious, these patties will hit the spot. Plus, they’re incredibly versatile and can be served on their own, with a side of veggies, or as a filling for lettuce wraps.

Keto Salmon Patties Recipe Ingredients

2 cans canned salmon, drained (provides rich flavor, protein, and healthy omega-3 fats)

2 large eggs, beaten (binds the patties together and adds extra protein)
1 teaspoon salt, to taste (enhances the savory flavor of the salmon)

½ teaspoon black pepper, to taste (adds mild heat and depth)
1 tablespoon olive oil, for frying (creates a crisp golden exterior while keeping the dish keto-friendly)

Spotlight on Key Ingredients

Canned Salmon
Texture: Flaky and tender once mixed with the other ingredients.
Flavor: Rich and savory with a subtle briny flavor. The salmon is the star of the dish, making these patties both flavorful and nutritious.
Eggs
Texture: Helps bind the patties, giving them structure and moisture.
Flavor: Adds richness and depth to the salmon patties.

Olive Oil
Texture: Adds crispness to the patties when frying.
Flavor: Mildly fruity, this oil enhances the flavors of the salmon without overpowering them.

Kitchen Tools You’ll Need

Mixing Bowl: For combining all the ingredients.
Fork: To flake the salmon.
Frying Pan or Skillet: For cooking the patties to crispy perfection.

Spatula: To flip the patties gently during frying.
Paper Towels: For draining excess oil from the patties after frying.

Ingredient Substitutions for Different Needs

No Canned Salmon: Use fresh or frozen cooked salmon, flaked into small pieces.

No Eggs: Replace eggs with a flax egg or chia egg for a vegan or egg-free version.
Olive Oil: Use avocado oil or coconut oil for frying. Both are keto-friendly and will give a slightly different flavor.

Keto Salmon Patties

These keto salmon patties are formed from canned salmon mixed with eggs and seasonings, then shaped into patties and pan-fried until golden brown. The final texture is crispy on the outside with a tender, flaky interior, resulting in a savory and satisfying dish.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

Canned salmon 2 cans, drained: Provides rich flavour, protein, and healthy omega-3 fats while forming the base texture.
Eggs 2, beaten: Act as a binder to hold the patties together and add extra protein.
Salt 1 teaspoon: Enhances the natural savoury flavour of the salmon.

Black pepper ½ teaspoon: Adds mild heat and depth without overpowering.
Olive oil 1 tablespoon, for frying: Helps create a crisp golden exterior while keeping the dish keto-friendly.

Equipment

Mixing bowl
Fork or spoon
Skillet or frying pan
Spatula
Measuring spoons

Method

Place the drained canned salmon into a mixing bowl and use a fork to flake the salmon into smaller pieces.
Add the beaten eggs to the bowl.
Sprinkle in salt and black pepper and mix gently until the ingredients combine into a thick mixture.

Shape the mixture into small round patties using your hands.
Heat olive oil in a skillet over medium heat and carefully place the patties into the hot skillet.

Cook for about 3-4 minutes on one side until golden brown and flip gently with a spatula and cook the other side.
Remove patties once crisp and cooked through.
Serve warm and enjoy the savory keto goodness.

Nutrition Information

Nutrient	Per Serving (Approx.)
Calories	250
Carbs	1g
Protein	25g
Fat	16g
Fiber	0g
Sugar	0g
Sodium	500mg

Common Mistakes to Avoid

Too Much Liquid: Make sure to drain the canned salmon well to avoid excess moisture in the mixture. Too much moisture will make the patties difficult to form and fry.
Overcooking: Keep an eye on the patties while frying. Overcooking will dry them out and make them tough.
Under-seasoning: Since the salmon is mild, be sure to season the patties generously to enhance the flavors.

Cooking Tips and Tricks

Use a Light Touch: When shaping the patties, don’t overwork the mixture. Gently form them to avoid making them tough.
Test for Crispiness: After cooking the first batch, break open a patty to check if it’s crispy on the outside and moist on the inside. Adjust cooking time as needed.

Refrigerate Before Frying: For even better texture, refrigerate the patties for 10-15 minutes before frying. This helps them hold together better while cooking.

Delicious Variations You Should Not Miss

Add Fresh Herbs: Mix in fresh parsley, dill, or chives for added freshness.

Spicy Version: Add chopped jalapeños or red pepper flakes to the mixture for a spicy kick.
Cheesy Version: Fold in shredded cheese like mozzarella or cheddar for a cheesy twist.

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Best Make-Ahead and Storage Tips

Prep Ahead: You can form the patties ahead of time and store them in the fridge for up to 24 hours before frying. This allows the flavors to meld and makes the patties easier to cook.
Fridge Storage: Store any leftover patties in an airtight container in the fridge for up to 3 days.
Reheat Tip: To reheat, place the patties on a baking sheet in the oven at 350°F (175°C) for about 5-7 minutes, or until heated through.

Freezer-Friendly: These patties freeze well! Place the cooked patties on a baking sheet and freeze until solid. Then, transfer to a freezer-safe container or bag for up to 3 months. Reheat from frozen in the oven.

Frequently Asked Questions

Can I use fresh salmon instead of canned?
Yes, you can! Just cook and flake the fresh salmon before using it in the recipe.

Can I make these patties without eggs?
Yes, you can use flaxseed or chia egg for a vegan alternative. You may need to adjust the binding with extra flax or chia.
Can I make these spicy?
Definitely! Add jalapeños, cayenne pepper, or red pepper flakes to the mixture for a spicy kick.
How do I serve these patties?
Serve them with a side of keto-friendly vegetables, salad, or in lettuce wraps for a delicious low-carb meal.

Can I use canned salmon?
Yes, canned salmon works perfectly for this recipe. Just make sure to drain it well before using.
Can I make these salmon patties ahead of time?
Yes, you can form the patties ahead of time and store them in the fridge for up to 24 hours before cooking.
What can I use as a binder instead of breadcrumbs?
You can use almond flour, coconut flour, or crushed pork rinds as a keto-friendly binder.

Can I freeze the cooked patties?
Yes, you can freeze the cooked patties. Just store them in an airtight container for up to 2 months and reheat in the oven or on the stovetop.
How can I make the patties crispier?
To make them crispier, ensure that the pan is preheated and use a little oil when frying. You can also add some grated parmesan to the mixture.
What can I serve with these salmon patties?
Serve the patties with a fresh salad, avocado, or a creamy dipping sauce like tartar sauce or a garlic aioli for added flavor.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.