These Crispy Keto Salmon Patties are packed with tender salmon, cajun spices and fried until golden brown! An easy low carb dinner perfect for busy nights!

I love salmon patties! They are such an easy and inexpensive dinner that’s always sure to please. Before going keto, these Caeser Salmon Patties were one of our favorites. However, the breadcrumbs make this a no-go for keto.

I have been working for a while to create really delicious, healthy salmon patties that are low-carb and keto compliant. I’ve finally got it!

Lots of recipes use crushed pork rinds in place of breadcrumbs, but I have never been a fan of pork rinds so I wanted to find a substitute.

The flavor of these crispy keto salmon patties is a bit cajun. The addition of chopped green onions, jalapeño, and Old Bay seasoning adds a nice complex flavor that you will love.

Ingredients for Keto Salmon Patties 

I made these low-carb salmon patties with almond flour (more on why in a moment), canned salmon, and my favorite seasonings. Here’s what you’ll need to make this recipe: 

• Canned salmon
• Jalapeño
• Green onion
• Mayonnaise 
• Egg
• Almond flour
• Coconut flour
• Old Bay 
• Lemon juice 

Can I Substitute the Coconut or Almond Flour? 

This recipe uses a combination of almond flour and coconut flour. Now, before you think about just using one let me explain why both are necessary for this recipe.

The almond flour is a good course binder and helps create the crispy texture when the keto salmon cakes are fried. However, alone it doesn’t absorb all of the moisture and without it these patties are still delicious but they simply fall apart. So, don’t substitute anything else stick with the combination for the best results.

How to Make Keto Salmon Patties

These healthy salmon patties are so easy to make! Here’s an overview of the recipe: 

1. In a mixing bowl, combine all of the ingredients.
2. All the mixture to rest for 5-10 minutes so the coconut flour can absorb any extra moisture.
3. Using a 2-inch scoop, scoop the mixture out into five equal patties and pat out. 
4. Place the patties in the freezer for 10-15 minutes.
5. Heat a large skillet to medium heat and add 3-4 tablespoons of oil.
6. Carefully slide the patties into the hot oil. Cook until golden brown and crispy on both sides.
7. Remove from heat and place on napkins to absorb excess oil.

Sides for Salmon Patties

We dip these in a low-carb jalapeño ranch dressing and the flavor combination is out of this world! We also served them with a simple garden salad, but they are extra delicious with these Crispy Zucchini Fries. 

If you’re unsure what goes with salmon patties, here are even more suggestions: 

• Cauliflower Mashed Potatoes 
• Parmesan Roasted Cauliflower 
• Air Fryer Broccoli 
• Green Beans Almondine 
• Air Fryer Green Bean Fries

Can This Recipe Be Made in Advance? 

Yes! You can meal prep these keto salmon patties, if desired. I will say that they taste best fresh, but they’re still delicious once reheated. 

If possible, I recommend reheating the salmon patties in a skillet with a little oil to crisp them back up again. Otherwise, you can eat them cold or gently warm them in the microwave. 

More Keto Salmon Recipes: 

• Blackened Salmon and Zucchini Skewers
• Keto Salmon and Broccoli Sheet Pan Dinner
• Salmon with Jalapeno Lime Butter
• Greek Grilled Salmon Kabobs

Continue to Content

Crispy Keto Salmon Patties

Yield: 5 patties

Cook Time: 6 minutes

Prep Time: 15 minutes

Total Time: 21 minutes

These Crispy Keto Salmon Patties are packed with tender salmon, cajun spices and fried until golden brown! An easy low carb dinner perfect for busy nights!

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Ingredients

• 6 ounces of Salmon, I use the Boneless, Skinless Pouch from Chicken of the Sea
• 1 small jalapeño, seeded and diced
• 2 tablespoons chopped green onion
• 2 tablespoons mayonnaise
• 1 egg
• 1 cup almond flour
• 1 tablespoon coconut flour
• 2 teaspoons Old Bay, or your favorite Cajun seasoning
• 2 teaspoons lemon juice

Instructions

1. In a mixing bowl combine all of the salmon patty ingredients and mix until well combined.
2. All the mixture to rest for 5-10 minutes so the coconut flour can absorb any extra moisture. If you have excess moisture allow the mixture to sit a little longer in the refrigerator.
3. Using a 2 inch scoop, scoop the mixture out into 5 equal patties and pat out. See video for a helpful tip.
4. Place the patties in the freezer for 10-15 minutes.
5. Heat a large skillet to medium heat and add 3-4 tablespoons of oil.
6. Carefully slide the patties into the hot oil. Cook 3 minutes on each side or until golden brown and crispy.
7. Remove from heat and sit on napkins to absorb an additional oil.
8. Enjoy with a low carb Jalapeno Ranch or Tarter Sauce!

Notes

See recipe video for step by step instructions.

Recommended Products

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• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield: 5 Serving Size: 1 patty
Amount Per Serving: Calories: 366Total Fat: 29.4gCarbohydrates: 8.7gFiber: 4.3gProtein: 19.1g