Keto Salmon Patties

3.93 from 42 votes

A healthy salmon patty recipe made with zucchini, jalapeno and lime juice, These are lightly floured in almond flour, and pan fried. This recipe makes a lot of salmon patties, so freeze the extras and reheat when needed! 1 Net Carb per Salmon Patty

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American

Keyword: fried salmon patties, keto salmon patties, keto salmon recipe, salmon patties

Servings: patties

Calories: 117kcal

Ingredients

1 1/2 pounds salmon cooked*
2 cups zucchini shredded
2 eggs
1/4 cup cilantro chopped
2 tablespoons onion finely chopped
3 tablespoons lime juice
2 teaspoons salt
3/4 cup almond flour
1/4 cup avocado oil for frying
Avocado Jicama Salsa optional, to serve

Instructions

Add the salmon, zucchini, eggs, onion, jalapeno, cilantro, lime juice and salt to a blender, and process until everything is mixed together well.
Form patties about 1/4 cup in size.
Add almond flour to a bowl, and gently coat both sides of the patties in almond flour.
Heat avocado oil in a large frying pan over medium heat. Once the oil is hot, add salmon patties, leaving space between each patty to allow for browning. Cover the skillet while browning the first side (this helps the egg cook and hold the patties together), for about 5 minutes. Flip the patties when they are golden brown, and continue cooking the second side for an additional 5-7 minutes.
Remove salmon patties from oil, and place on a tray lined with paper towels. Repeat with remaining salmon mixture.
Serve immediately. These also store well in the refrigerator for up to 3 days, or frozen wrapped air tight for up to 3 months. Bake at 425º F for 15-20 minutes to reheat and serve (they are also delicious cold!).

Video

Notes

*If you don't have left over salmon to use in this recipe, wrap salmon in foil, and bake in a preheated oven at 425ºF for 15 minutes. This will slightly undercook salmon, keeping it from drying out when cooked a 2nd time as a salmon patty.

How to Store Leftover Low Carb Salmon Patties

Once the salmon patties have cooled to room temperature, store them in an airtight container in the refrigerator for up to 4 days.

To Freeze: Store in an air tight container in the freezer for up to 3 months. Allow to thaw at room temperature for about 20 minutes prior to reheating in the oven.

To Reheat: Preheat oven to 425º F. Place leftover salmon patties on a baking sheet lined with parchment paper. Bake the salmon patties for about 10 minutes until hot throughout.

FAQ & Variations

Make this keto salmon patty recipe perfect for your needs!

Without Almond Flour Coating: These salmon patties do not need to be coated in almond flour! Simply make the patties, and fry them in avocado oil plain. They are amazing either way.

Keto Salmon Burgers: Use this mixture for a salmon burger! Omit the almond flour coating and make them 1/2 cup in size (or whatever size you'd prefer!).

Canned Salmon: This recipe works well with canned salmon also! Save time by using your favorite brand. Make sure the salmon is drained well prior to mixing with the other ingredients. Excess moisture will make these fall apart.

Less Spicy Keto Salmon Cakes: If you'd like more traditional flavors in these, omit the jalapeno, and use lemon juice and Italian parsley instead of the lime juice and cilantro. Add 1/2 teaspoon of dijon mustard to boost the flavor.

Nutrition