low carb salmon patties

These easy low-carb salmon patties are crispy and golden on the outside, tender on the inside, and full of savoury flavour. They’re made without traditional breadcrumbs, making them a great option for a low-carb lunch, dinner, or meal prep.

Prep time: 15 minutes Cook time: 10–15 minutes Servings: 4 (about 8 patties)

Ingredients

For the salmon patties

• 2 cans salmon (about 400–450 g total, drained)

• 2 large eggs

• ½ cup finely grated Parmesan cheese

• ¼ cup almond flour

• 2 tbsp mayonnaise

• 2 tbsp finely chopped fresh parsley

• 2 spring onions, finely chopped

• 1 tbsp lemon juice

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp black pepper

• ¼ tsp salt, or to taste

• 2 tbsp olive oil for frying

Using fresh salmon? Cook about 400 g salmon first, let it cool, and flake it with a fork before mixing.

Instructions

Step 1: Prepare the salmon

1. Drain the canned salmon thoroughly.

2. Transfer it to a large bowl.

3. Remove any large bones or skin if you prefer, although the soft bones in canned salmon are edible.

4. Flake the salmon with a fork until it breaks into small pieces.

Tip: Removing excess liquid is important because wet salmon makes the patties difficult to shape.

Step 2: Mix the ingredients

1. Add the eggs, Parmesan, almond flour, and mayonnaise to the salmon.

2. Stir in the parsley, spring onions, lemon juice, garlic powder, paprika, black pepper, and salt.

3. Mix gently until everything is evenly combined.

The mixture should hold together when pressed. If it’s too wet, add another tablespoon of almond flour.

Step 3: Shape the patties

1. Divide the mixture into 8 equal portions.

2. Shape each portion into a round patty about 1–1.5 cm thick.

3. Place the patties on a plate.

4. Refrigerate for 10–15 minutes to help them firm up before frying.

Step 4: Fry until golden

1. Heat the olive oil in a non-stick frying pan over medium heat.

2. Carefully place the patties in the pan without overcrowding them.

3. Cook for 4–5 minutes per side, until golden brown and crisp.

4. Turn gently with a spatula to prevent them from breaking.

5. Ensure the centre reaches 63°C (145°F), especially when using freshly cooked salmon that was cooled before mixing.

Transfer the cooked patties to a plate lined with paper towels if needed.

Easy lemon-garlic dipping sauce

Ingredients

• ¼ cup mayonnaise or plain Greek yogurt

• 1 tbsp lemon juice

• ½ tsp garlic powder

• 1 tsp chopped parsley

• Black pepper to taste

Method

Mix all the ingredients in a small bowl. Refrigerate for 10 minutes to let the flavours develop, then serve alongside the warm patties.

Alternative cooking methods

Tips for the best salmon patties

• Drain thoroughly: Excess moisture is the main reason patties fall apart.

• Use almond flour: It helps bind the mixture without regular breadcrumbs.

• Chill before cooking: This makes the patties easier to flip.

• Don’t flip too early: Allow the bottom to form a golden crust before turning.

• Use medium heat: Excessively high heat can burn the outside before the centre heats through.

• For extra flavour: Add a pinch of cayenne pepper, smoked paprika, or lemon zest.

Approximate nutrition

For 2 patties, assuming 8 patties per batch:

Values vary by salmon brand, Parmesan, mayonnaise, and the amount of oil absorbed during cooking.

What to serve with them

• Garlic butter broccoli

• Cucumber and avocado salad

• Cauliflower rice

• Roasted zucchini

• Steamed green beans

• Lemon-garlic yogurt sauce

Storage and meal prep

• Refrigerator: Store cooked patties in an airtight container for up to 3 days.

• Freezer: Freeze cooked, cooled patties in a single layer before transferring to a freezer bag, for up to 2 months for best quality.

• Reheating: Warm in an air fryer at 180°C (350°F) for 3–5 minutes, or in a skillet until heated through.

My best tip: Use finely grated Parmesan and almond flour together. The Parmesan creates a savoury, crisp crust, while the almond flour binds the salmon without making the patties heavy.