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These keto salmon patties (sometimes called keto salmon cakes) make a wholesome and healthy seafood meal, without breaking the bank – or even a trip to the grocery store. If you need a recipe that makes do with what you have, low carb salmon patties are probably it. They are super quick to make (15 minutes, seriously!), because they’re made with canned salmon, meaning no need to cook the salmon separately. And, you need just 8 common pantry ingredients total, which you probably already have at home.
Serve this keto salmon patty recipe with a slice of lemon and an easy veggie side (and find more ideas for serving further down below). Perfect for a simple last-minute dinner, or even an appetizer.
What Are Salmon Patties?
Salmon patties are kind of like salmon burgers, with plenty of seasonings added, along with egg and breadcrumbs to hold it all together.
To keep the recipe keto friendly, we make a simple swap by making these low carb salmon patties with pork rinds. They are very similar to keto crab cakes.
Ingredients In Salmon Patties
This keto salmon cake recipe is made with just 8 pantry-staple ingredients:
- Yellow onion – Grating the onion is key, so that the low carb salmon patties don’t have big chunks of onion.
- Canned salmon – Can’t make the best salmon cake recipe without the salmon. 😉
- Eggs and mayonnaise – These act as a binder for the keto salmon patty recipe.
- Crushed pork rinds (these are my favorite!) – Instead of the typical breadcrumbs, we’re using pork rinds as a low carb alternative. You can also replace the pork rinds with almond flour if you like, though the texture is a bit different.
- Seasonings – Italian seasoning and smoked paprika add flavor to the salmon keto cakes.
- Olive oil – This is used to fry the low carb canned salmon patties.
Which canned salmon is best for salmon cakes?
Any canned salmon will work for this low carb salmon cake recipe, as long as it’s boneless, but I recommend wild caught for the nutritional value.
This canned wild Alaskan salmon is great quality, sustainable wild-caught, and affordable. Triple-win.
Is canned salmon already cooked?
Yes, canned salmon is already cooked. That’s one of the reasons this keto salmon patty recipe comes together so fast.
How To Make Salmon Patties
Making low carb salmon patties is super quick, with just a few easy steps:
- Grate onion. As I mentioned above, we’re grating the onion instead of dicing it so that there aren’t big onion chunks.
- Mix keto salmon cakes mixture. In a medium bowl, combine onion, salmon, egg, mayonnaise, Italian seasoning, salt, smoked paprika, and black pepper. Mix until well combined.
- Form low carb salmon patties. Using your hands, form mixture into 6 patties and place on a parchment lined baking sheet. Refrigerate for 30 minutes to let mixture stiffen.
- Cook salmon patties. Heat the olive oil in a large skillet and cook patties for 3-4 minutes per side.
How do you know when salmon patties are done?
Salmon patties are done when they are golden brown on both sides. As long as you have heat on medium, they will cook through inside by the time they are golden brown on the outside.
Are Salmon Patties Healthy?
Yes, this keto salmon patty recipe is very healthy! In addition to being a great source of omega-3 fatty acids (also known as healthy fats!), these salmon patties are a great source of protein and very low in carbs.
Are salmon patties low carb?
Traditional salmon patties contain bread crumbs, so they are not low carb.
But these salmon patties have just 1g net carb per patty! The full nutrition stats can be found below the recipe card.
How To Store & Reheat Keto Salmon Patties
Can you make salmon patties ahead?
Yes, you can definitely prepare salmon cakes up to 1-2 days in advance. Store the uncooked patties in the fridge until you’re ready to fry them.
How to store salmon cakes
Store these keto friendly salmon patties in the fridge for 3-5 days. Reheat in a hot skillet for best results.
Can salmon patties be frozen?
Yes, you can freeze this keto salmon patty recipe. Store in a freezer-safe container for 2-3 months. Let thaw in the refrigerator overnight and reheat in a hot skillet, until heated through.
Tools To Make Low Carb Salmon Patties
Tap the links below to see the items used to make this recipe.
- Folding Grater – This grater folds down on itself, which can save you major space in the kitchen.
- Hard Anodized Frying Pan – Your keto salmon cakes won’t stick to these pans! I use these in my kitchen almost daily.
How To Serve Keto Salmon Patties
Serving salmon patties doesn’t need anything fancy. Here are some basic ideas:
- Serve plain, over leaf lettuce. A lemon wedge, plus a side of sour cream or Greek yogurt goes nicely.
- Wrap patties in a lettuce wrap. Smear with some extra mayo or aioli inside.
- Make keto salmon sliders. I actually like to use keto dinner rolls. (I also have another burger bun recipe in my Easy Keto Cookbook.)
What goes with salmon patties?
I love serving this low carb salmon patty recipe with a slice of lemon and a low carb veggie side or salad. Here are a few ideas:
- Roasted Asparagus – With its bright flavors, it’s the perfect pairing.
- Sautéed Garlic Mushrooms – These mushrooms make a tasty side to keto salmon cakes.
- Cauliflower Potato Salad – An easy side dish to make ahead, great in the summer especially. If you have family members who aren’t low carb, make them regular potato salad.
- Whole Roasted Cauliflower – Let the cauliflower roast while you fry up the best salmon patty recipe!
- Tomato Cucumber Avocado Salad – Fresh, vibrant, and so beautifully simple.
Low Carb Keto Salmon Cakes Recipe
Low Carb Keto Salmon Patties Recipe (Salmon Cakes)
Low carb keto salmon patties (a.k.a. salmon cakes) are ready in 15 minutes, with simple pantry ingredients. This keto salmon patty recipe is a budget-friendly way to enjoy healthy fish.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a medium bowl, combine all ingredients except olive oil. Mix until just combined, but don't over mix.
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Using your hands, form mixture into 6 (1/2-inch thick) patties and place on a parchment lined baking sheet. Patties will feel wet and sticky. Refrigerate for 30 minutes to firm up.
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Heat the olive oil in a large skillet over medium heat. Add salmon patties to the skillet without touching each other, and cook for 3-4 minutes, until golden brown on the bottom. Flip patties and cook for another 3-4 minutes, until browned on the other side.
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Recipe Notes
Serving size: 1 salmon patty
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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121 Comments
Stacy S
0Great recipe but I’ll leave out the additional salt next time. Now imagine these over an egg with some keto hollandaise sauce.
Sky Paxton
0Just like the salmon patties we had as kids but much healthier. No taste sacrifice on this. Good job. Will have a couple of times a month.
Yvette
0These were delicious. We had them last week and I’m making them for dinner tonight. Thank you!
Cathy P
0I use Carbquik instead of pork rinds or Almond Flour because it has a smoother texture. If you want to add a kick of flavor, leave out the mayonnaise and add yellow mustard. We also like to add finely chopped bell pepper. If we have it, my husband liked to add hot peppers to his patties. We also make what I like to call hot coleslaw, but if you prefer, you can call it fired mustard cabbage. An old restaurant that had been in business for years used to serve this with salmon patties. We loved it so much that I asked the owner for the recipe. He said it is just fried cabbage with some yellow mustard added to the oil. He didn’t give me the exact measurements, but told me not to be stingy with the mustard. The mustard and oil doesn’t combine easily, but it will be fine if you stir the cabbage around thoroughly to coat with both once the oil is heated. I mix them in my smaller bender first, but they can still separate. You also need to fry about 6 to 8 slices of bacon. Chop and set them aside to add once the cabbage starts to cook. You can add the mustard to the bacon grease instead of adding with olive oil, but I prefer to use olive oil so I can use the blender to mix the oil and mustard. I haven’t ever measured, so I can’t give you exact measurements, but I estimate it is approximately 2 Tablespoons mustard to 1/2 oil. Put the oil mixture in a deep skillet or dutch oven, and heat it before adding about 4 to 6 cups of roughly chopped cabbage. Stir thoroughly until the cabbage is coated with heated oil mixture. Add the chopped bacon and cook until the cabbage is starting to have a yellow tint and is getting tender and the bacon is reheated. It is the perfect paring with salmon patties and other types of fish.
Scott
0Fantastic!! Personally I do not like fish..but my family does. I made this tonight and I was the bell of the ball to them!! I did substitute, parm crips, for pork rinds. The 30 min trip through the fridge is MAJOR do not skip this. That is the difference between mushy “Pattie’s that fall apart and soils “you’re the best cook in the world, dad!”
Thanks
Toni
0I have a can of salmon but it’s salted. Also the pork rinds are salted. Does anyone recommend cutting out the salt completely in the recipe or reducing the salt?
Wholesome Yum D
0Hi Toni, Feel free to omit the salt if you wish.
Stacy
0I absolutely recommend skipping the salt. Mine were a bit too salty for my taste so I paired them with unseasoned fried eggs and keto hollandaise.
Carla @ Foodie Digital
0Since my husband started eating a keto diet its been a challenge to find recipes the whole family can eat (and loves). I’ve come back to this recipe three times in the last month… the patties are that good! We leave out the pork rinds and serve them with a mayo+hot sauce dip.
Lu
0Delicious! I used leftover home-smoked salmon and used 1/2 c almond flour instead of the pork rinds. I look forward to having leftover salmon again
Linds
0Good but way to salty. Will use half the amount of salt next time.
Leah Gray
0Oh my lawd… So good!!! Served with yogurt, lemon and dill sauce I wish I’d made more! Definitely will make again. Thanks for sharing this recipe!!
Denver Bolin
0Can you bake patties instead of fry?
Wholesome Yum D
0Hi Denver, I have never tried that, but it should work for you.
Judy
0How much almond flour instead of pork rinds. Couldn’t find amount anywhere. Thanks
Wholesome Yum D
0Hi Judy, You could use the same amount of almond flour as pork rinds.
Joanna
0These are awesome! I had some pretty crappy canned salmon from Aldi’s that I was trying to use up, and this turned gross salmon into a delicious little patty! I added no salt based on the comments, and it was still plenty flavorful and salty due to the pork rinds. I also added a squirt of dijon mustard. These are a winner, and I will make them again using a more expensive canned salmon to see if it is even better.
Betsy
0My family really liked the Patties. I did not use any onion as I want as low of a carb as possible.
The patties were too salty for us, so I will use less salt next time. Will make again. Yum and easy!
Lisa
0Ummm………you said these can be frozen but you didn’t say if they have to be cooked before freezing. I am assuming they do?
Wholesome Yum D
0Hi Lisa, You should cook the patties before freezing them.
Terkeyshia Thomas
0Delicious!!!! I will def make these again!
Charlotte Hargrove
0Excellent recipe. I did not have any Mayo on hand so I used Fage yogurt. These patties were so delicious!! Will be having these again very soon!
Elle
0The patties were perfect!
Debra
0My husband is not a fan of onion so I just added onion powder for just a bit of flavor. I chopped red and yellow bell peppers and added those instead! My husband was a fan and so was I! Definitely will do these again!
Sharon
0We love salmon cakes and this recipe was very fast and easy to put together. I sauted some onions and garlic to add to it and substituted cooked quinoa and crushed crackers for the pork rinds that I did not have on hand. The cakes were delicious.
Kyle
0How much of each ingredient? I’m not a chef so guessing isn’t my thing.
Kyle
0Nevermind I found them way at the bottom! Be nice if the ingredients were listed with the section that says ingredients. 😊
Frances
0I wish I would have read the comments beore I made them. The flavor was delicious but they are way too salty I will add a can of salmon to see if I can salvage them.
Helen Goller
0What can you use instead of pork rinds?
Wholesome Yum D
0Hi Helen, You can replace the pork rinds with almond flour if you like, though the texture is a bit different.
Sharon
0I made this tonight and everyone loved them! I followed the recipe almost as written with the following changes. I omitted the salt as the can of pink salmon was salt enough. I added 2 eggs, and replaced pork rinds (don’t like them & didn’t have any) with 1/2 cup of fine almond flour + 1/2 cup of ground up Parmesan cheese crisps (Whisps) – gluten free & zero sugar. The Italian seasoning was unexpected in these but worked out really well. Next time I’ll add homemade Mayo for a better calorie count. Thanks for the recipe; it’s a keeper!
Roberta
0These are fantastic. I would use less salt next time
Joanie
0My husband loved salmon “croquettes” before eating low carb, I was never a fan, but these were great and so easy to make! Just a bit salty. Thanks, Maya
Marianne Sgrillo
0I never made salmon patties before and they were delicious. I will be making a bigger batch and freezing them for future meals.
Gary F
0Quite tasty. Will hold off on the salt. Plenty of salt from pork rinds.
Ina
0Thank you for sharing it!! I love this recipe!!
Lisa H
0These are awesome!!! Even my non-keto son likes them. Thanks for such a great recipe, putting this into the weekly rotation.
Helen C Williams
0I made this recipe tonight and posted it on Instagram, in the 3 keto groups I am a member of and on my FB page with your recipe link. I didn’t season my patties enough as I have become sensitive to seasonings, esp salt since I’ve been on keto – but I followed your recipe to the letter with the exception of using pork rinds (didn’t have any) so I added an extra egg and used almond flour. I was happy with my results and will use the exact amount of seasonings you use next time. Also I think I’ll use red salmon next time for a richer flavor. This recipe is a keeper as my patties did not break apart and was good. Thanks for a lovely recipe.
Michele
0How much almond flour did you use?
Donna Stillwell
0My husband said I knew it would be good but I didn’t know it was going to be that good. We loved it.
William
0Great Keto Salmon Patty Recipe! Took another reviewer’s advice, crushed the pork rinds very finely. Also, next time will reduce the salt from 1 1/2 tsp. to just 1 tsp.
Nanette
0Unless the pork rinds are very well ground, any blobs absorb moisture and become yucky. Next time I’ll use a paper bag and a rolling pin (don’t have a food processor). Otherwise… Thanks!
Bianca
0KEEPER!! I’ve been on keto for three weeks and I felt like I was cheating it’s that good. For my preference, I did not use pork rinds since I didn’t have any and I added green onion. I ate two cakes from the skillet with an over medium (dippy) egg on it and it was soooooo good (just too salty for my taste). Can’t wait for the next batch!!
Next time, I’ll will cut wayyyy back on the salt and add cut up celery as suggested by another reviewer.
Fred
0I’ve made the recipe about 5 times now and my friends and I seem to enjoy it more each time. Recipes like this make it so easy to eat healthy keto meals. Thanks!