This easy low-carb keto salmon patties recipe is crispy on the outside, tender on the inside, and packed with flavor! Perfect for a quick and nutritious meal, these patties use canned salmon and pantry staples like pork rinds and mayo. Enjoy them with a fresh salad, in a lettuce wrap, or on their own with your favorite dip!
Ingredients Needed
- 2 tbsp Yellow onion / Brown onion (freshly grated)
- 340g / 12 oz Canned salmon (drained, unsalted)
- 1 large Egg
- 80ml / ⅓ cup Mayonnaise
- 60g / 1 cup Pork rinds (crushed, measured after crushing)
- ¾ tsp Italian seasoning
- 1½ tsp Sea salt
- ½ tsp Smoked paprika
- ¼ tsp Black pepper
- 3 tbsp Olive oil
How To Make Low Carb Keto Salmon Patties
- Mix the ingredients: In a medium bowl, combine all ingredients except the olive oil. Mix until just combined, but do not overmix.
- Shape the patties: Using your hands, form the mixture into 6 patties, about 1.25cm / ½-inch thick. Place them on a parchment-lined baking sheet. The patties will feel wet and sticky. Refrigerate for 30 minutes to firm up.
- Cook the patties: Heat the olive oil in a large skillet over medium heat. Add the salmon patties without touching each other and cook for 3-4 minutes until golden brown on the bottom.
- Flip and finish cooking: Turn the patties over and cook for another 3-4 minutes until browned on the other side.
Recipe Tips
- Drain the salmon well: Too much liquid can make the patties fall apart. If using canned salmon with skin and bones, mash them well for extra nutrition.
- Don’t skip chilling the patties: Refrigerating for 30 minutes helps them firm up and hold their shape while cooking.
- Use crushed pork rinds properly: Measure after crushing to get the right texture. They act as a binder and keep the patties crispy.
- Cook over medium heat: Too high, and the outside burns before the inside is cooked. Too low, and they won’t get crispy.
- Flip gently: The patties are delicate, so use a spatula carefully to avoid breaking them apart.
How To Store and Reheat Leftovers?
- Refrigerate: Let the leftover salmon patties cool to room temperature. Store them in an airtight container with parchment paper between layers to prevent sticking. Keep in the fridge for up to 3 days.
- Freeze: Place the cooled patties on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. Store for up to 3 months. Thaw overnight in the fridge before reheating in a skillet for the best texture.
- Reheat: Preheat the oven to 180°C (350°F). Place the salmon patties on a baking sheet and heat for 10-12 minutes, flipping halfway through, until warmed through and crispy.
Nutrition Facts
Serving Size: 1 salmon patty
- Calories: 264.7 kcal
- Total Fat: 21.4g
- Saturated Fat: 3.5g
- Cholesterol: 75mg
- Sodium: 400mg
- Potassium: 250mg
- Total Carbohydrate: 0.7g
- Dietary Fiber: 0.3g
- Sugars: 0.4g
- Protein: 17.2g
Check out More Recipes:
- Low Carb Keto Spaghetti Squash Carbonara
- Low Carb Keto Philly Cheesesteak Casserole
- Low Carb Keto Zucchini Alfredo
Low Carb Keto Salmon Patties Recipe
Description
This easy low-carb keto salmon patties recipe is crispy on the outside, tender on the inside, and packed with flavor! Perfect for a quick and nutritious meal, these patties use canned salmon and pantry staples like pork rinds and mayo. Enjoy them with a fresh salad, in a lettuce wrap, or on their own with your favorite dip!
Ingredients
Instructions
- Mix the ingredients: In a medium bowl, combine all ingredients except the olive oil. Mix until just combined, but do not overmix.
- Shape the patties: Using your hands, form the mixture into 6 patties, about 1.25cm / ½-inch thick. Place them on a parchment-lined baking sheet. The patties will feel wet and sticky. Refrigerate for 30 minutes to firm up.
- Cook the patties: Heat the olive oil in a large skillet over medium heat. Add the salmon patties without touching each other and cook for 3-4 minutes until golden brown on the bottom.
- Flip and finish cooking: Turn the patties over and cook for another 3-4 minutes until browned on the other side.
Notes
- Drain the salmon well: Too much liquid can make the patties fall apart. If using canned salmon with skin and bones, mash them well for extra nutrition.
- Don’t skip chilling the patties: Refrigerating for 30 minutes helps them firm up and hold their shape while cooking.
- Use crushed pork rinds properly: Measure after crushing to get the right texture. They act as a binder and keep the patties crispy.
- Cook over medium heat: Too high, and the outside burns before the inside is cooked. Too low, and they won’t get crispy.
- Flip gently: The patties are delicate, so use a spatula carefully to avoid breaking them apart.
Low Carb Keto Salmon Patties Recipe
