Looking for more low carb seafood recipes? Try my Chilean sea bass, baked salmon in foil, grilled Red snapper, and baked haddock. Canned fish has quite a bad wrap, but when used correctly, it can be transformed into something delicious. My keto salmon patties are one example and a dish my family enjoys at least once a week!
Why I love this recipe
Ready in 5 minutes. From prep to plate, these patties take just five minutes to cook. You can make it while someone sets the dinner table. Affordable. Canned salmon is much cheaper than fresh salmon and when used in patties, tastes just as good. Almost zero carbs. By swapping out bread crumbs for a keto alternative, these have virtually no carbs! No fishy taste. What I love about this recipe is how it NEVER tastes fishy. Canned fish has an unfair stigma to have a fishy odour or flavor but not this one- It tastes delicious that even non-seafood fans would love it!
Ingredients needed
Canned salmon– Use a good quality salmon packed in springwater or brine, NOT oil or flavored oils. Salt and pepper– To taste. Bread crumb substitute– I like using keto bread crumbs, but you can also blend up some toasted keto bread. If you don’t have either on hand, use almond flour. Eggs– room temperature eggs. Mayonnaise– Skip the sugar-laden store bought kind and make your own keto mayonnaise. Worcestershire sauce– Adds a lovely flavor and works so well with salmon. Parsley– Adds some greens and a lovely robust flavor.
How to make keto salmon patties
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the salmon cakes mixture: Mix the salmon, salt, pepper, and keto bread crumbs. Adds the remaining ingredients and mix well until combined. Step 2- Shape the patties: Using lightly wet hands, shape the mixture into equal sized patties. Step 3- Cook and serve: Add oil or butter to a non-stick pan and place it over medium heat. Once hot, cook the patties for 3-4 minutes, flipping halfway through. Once cooked, serve immediately.
Arman’s recipe tips
Ensure you drain your salmon very well to ensure that the mixture won’t be soggy. Do not use flavored canned salmon or salmon packed in oil. This will affect the overall flavor and texture. Do not over-fry the patties or else you risk them drying out. Once they are golden around the edges and firm to the touch, they are ready to eat! Change up the flavors with spices or seasonings. Add some curry powder, taco seasoning, or Cajun seasoning.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days. If you’d like to use cooked salmon, make some air fryer salmon, cast iron salmon, or sous vide salmon (these three have minimal seasonings and cook up very quickly) and let it cool to room temperature. Once cool. flake it with two forks and use in place of canned salmon. To freeze: Place the cooked and cooled salmon patties in a ziplock bag and store it in the freezer for up to six months. Reheating: Microwave the patties for 10-20 seconds or reheat in the pan until warm and crispy around the sides.
More salmon recipes to try
Keta salmon Keto salmon Pan seared salmon Sweet chili salmon Stuffed salmon Salmon Wellington
