Easy Keto Salmon Patties with Lemon Garlic Aioli
These quick and easy keto salmon patties are a low-carb, healthy, and delicious meal made from canned salmon and topped with lemon garlic aioli. Ready in just 20 minutes!
Table of Contents
What Makes This Recipe Great
Stick with me here. You know the canned salmon that’s right next to the canned tuna? Did you know a can of salmon makes the most delicious keto salmon patties?
I wouldn’t have believed it. But after testing and re-testing this recipe, I am convinced that this is a keto recipe rotation staple! Who knew?
This Keto Salmon Patty Recipe is life-changing. Imagine a crispy, delicious crab cake made with salmon instead. Topped with tartar sauce or lemon garlic aioli, these low-carb keto salmon cakes will blow your mind!
A quick and easy weeknight dinner that’s nutritious and filling! It will be in your regular rotation in no time!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Nat’s Notes: Rescue Recipes Series
This is a revamped recipe that’s part of my 2023 Rescue Recipes Series – aka super simple recipes that *rescue me* on busy days! View all the Rescue Recipes here.
I figured I’d share a tried and true favorite as the first recipe of my new series! This is one of my family’s favorite dinners and the easiest and most delicious way I can get my kids to eat seafood. I make this at least twice a month, and the kids cheer when they hear it’s for dinner.
Adding in all the fresh herbs gives the canned salmon tons of flavor and brightness. I’m shocked at how delicious canned salmon is. I love that it’s affordable and always ready to go in my pantry. I look for skinless and boneless since that’s my family’s preference.
Next time you’re looking for an easy recipe that makes an easy lunch or a delicious dinner– this is it!
- Rescue Recipes Make Ahead Tip: This dinner is perfect for crazy days. I make the batter, coleslaw, and dipping sauce in the afternoon when the kids are at school/napping. When it’s time for dinner, I form the patties while the pan is heating up, then cook them. Ready and served in under 15 minutes!
- Kid-Friendly Tips: My kids like the coleslaw and love the salmon patties. In fact, they call them “salmon nuggets”. It’s the easiest way for me to get them to eat salmon. They also love the sauce. Two of my kids like white rice, and one of them prefers cauliflower rice.
Ingredient Notes
- Canned Salmon: Be sure to read your can labels. Canned salmon can come with skin and bones in it or skinless and boneless. The skin and bone are more nutritious! The skin and bones dissolve when mixed together, though it definitely doesn’t look the most appetizing. Look for “skinless + boneless” canned salmon if you prefer. I like the Wild Planet brand for my salmon patties, which is a higher quality brand that is easy to find and practices sustainable fishing practices. You can find it in your local grocery store or online.
- Almond Flour: Salmon cakes are usually made with regular bread crumbs or panko breadcrumbs, but I swapped them for almond flour, which was perfect. Almond flour has more protein and fewer carbs- win-win!
- Fresh Herbs: I add fresh herbs (fresh dill, parsley, and chives) to bring brightness to these keto salmon cakes.
- Mayo: Adding in mayo keeps these keto salmon patties super juicy and moist. I love my homemade keto mayo recipe, but you can also use your favorite keto-friendly mayonnaise.
- Eggs: The eggs help keep your low-carb salmon patties together. Don’t skip this part, or your patties might not keep their shape as well.
- Lemon Juice: You will need about half a lemon for this recipe.
- Garlic Powder
- Salt
- Avocado Oil: You can also use olive oil or whatever neutral cooking oil you prefer. I like Avocado oil because it works well for frying over high heat (it has a high smoke point).
Step-by-Step Instructions
- Heat your cast-iron pan or large skillet over medium heat.
- In a large mixing bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt, and garlic powder. Stir to combine.
- Divide the salmon mixture into 4 to make larger patties, or use a large cookie scoop (3 tablespoons) to make about 12-15 smaller slider-size patties. Use a moderate amount of pressure to press them together.
- Add a little olive oil or avocado oil to your warm pan. Cook the patties over medium heat for 3-5 minutes until crispy and golden brown. Use a spatula to gently flip the patties, and continue cooking for another 3-5 minutes until golden brown. Remove from the heat and transfer to a wire rack to rest and cool for 3 minutes.
- Serve your keto salmon patties warm topped with lemon dill aioli or tartar sauce. I highly recommend serving these with my herby lemon coleslaw. Season with salt and black pepper to taste.
The BEST Salmon Patties Sauce
Dipping sauces for these low-carb keto salmon cakes is a must! Whether you’re looking for a classic tartar sauce or a tangy lemon dill sauce, I’ve got you covered!
- Lemon Garlic Aioli: This super popular and delicious lemon garlic aioli tastes so good you can eat it with a spoon! Make a double batch and use it for all of your sauce or dipping needs!
- Homemade Tartar Sauce: This easy keto tartar sauce is just 2 ingredients and is ready in 5 minutes!
What to Serve with Keto Salmon Patties
- I’m going to have to insist you make my Whole30 + keto herby lemon coleslaw to serve with these keto salmon cakes. It’s kind of the perfect meal. You’re already chopping herbs, so just chop a few more for the coleslaw.
- If you make the keto coleslaw and the keto salmon cakes together (which you really should), you’ll need exactly 1 batch of my homemade keto mayo for the coleslaw dressing to use in the salmon cakes and to make the lemon garlic aioli. Don’t you love when it works out like that?
- You can also serve with a fresh green salad if preferred.
Expert Tips
- Substituting Canned Tuna, Crab, or Chicken: You can definitely use canned tuna, crab, or chicken in place of canned salmon. You’ll need the same amount, 18 ounces in total, drained and all moisture squeezed out with a paper towel or kitchen towel.
- Using Fresh Salmon: I’ve made this using raw salmon that I’ve pulsed in my food processor. It’s just not as good. I actually prefer using canned salmon. I think the canned salmon is juicier from being packed in water. You could, for sure, use leftover cooked salmon to make these salmon burgers. For this recipe amount, you would need 18 ounces worth. Roughly 1.5 cups cooked and finely chopped salmon. It *may* need a little more mayonnaise to keep it juicy since it wasn’t packed in water.
- Nut-Free/Almond Flour Substitute: If you need these keto salmon cakes to be nut-free, you can use pork rind panko! Or, if you don’t need it to be Whole30 + Keto, you can use regular or gluten-free panko or bread crumbs.
- Dried Herbs: In a pinch, you could use dried herbs. But I really love the fresh herbs because they add tons of brightness.
- Make-Ahead: You can assemble the salmon cake batter and store it in the fridge covered in an airtight container for up to 3 days. Form patties and cook when ready.
Storage Tips
- Store leftover salmon patties in an airtight container for up to 5 days in the refrigerator. They are delicious served cold.
- To reheat, microwave until warm, about 2-3 minutes (I like to sprinkle on a little water to help it steam and prevent it from drying out), or bake in a 350ºF oven until warm, 8-12 minutes. Be careful because microwaved fish smells really strong.
- To freeze, store your cooked and cooled salmon patties in a freezer-safe container or ziptop bag for up to 2 months. Wrap in plastic wrap first to prevent freezer burn. Thaw the frozen patties overnight in the fridge and reheat in the oven for best results. I love freezer-friendly meals to have on hand for busy weeknights–this is the perfect recipe for that!
Recipe FAQs
What can I use instead of breadcrumbs in salmon patties?
I used almond flour, which is low-carb and worked really well!
How do I keep my salmon patties from falling apart?
The egg is a super important step! Combined with the almond flour and salmon, the egg helps bind the patties together and keep their shape. If your keto salmon cakes are falling apart, you may have skipped the eggs.
Is salmon good on keto?
Yes! High in protein and low in carbs, Salmon is an excellent source of vitamins and Omega-3 fatty acids! It’s such a great way to spruce up a salad and quickly make keto salmon cakes like the recipe here.
How many carbs are in keto salmon patties?
There are 5 net carbs in one serving of these low-carb keto salmon cakes.
Can I make these keto salmon patties in the air fryer?
Yes! Spray the basket and the tops of the salmon patties with avocado oil. Turn your air fryer to 425F and cook for 13-15 minutes. Keep an eye on your salmon patties and remove them when they are golden brown. It’s important to watch them so they don’t burn.
More Quick & Easy Keto Recipes
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Easy Keto Salmon Patties with Lemon Garlic Aioli
These quick and easy keto salmon patties are a low-carb, healthy, and delicious meal made from canned salmon and topped with lemon garlic aioli. Ready in just 20 minutes!
Ingredients
- 3 6-ounce cans wild alaskan salmon, drained and moisture squeezed out in a paper towel (see Notes)
- 1/2 cup almond flour
- 1/4 cup mayonnaise
- 2 eggs
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon lemon juice, from about half a lemon
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup avocado oil
Equipment
Instructions
- Heat your cast iron skillet over medium heat.
- In a large bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt and garlic powder. Stir to combine.
- Divide the mixture into 4 to make larger patties, or use a large cookie scoop (3 tablespoons) to make about 12-15 smaller slider size patties. Use a moderate amount of pressure to press them together.
- Add the avocado oil to your warm pan. Cook the patties over medium heat for 3-5 minutes, until crispy and golden brown. Use a spatula to gently flip the patties, and continue cooking for another 3-5 minutes until golden brown.
- Remove from the heat and transfer to a wire rack to rest and cool for 3 minutes.
- Serve the salmon cakes warm topped with lemon garlic aioli or tartar sauce. I highly recommend serving these with my herby lemon coleslaw.
- Leftovers will keep refrigerated in an airtight container for 5 days. These are surprisingly delicious served cold and crumbled over a salad.
- See the Recipe Notes below for more tips, tricks, FAQ's and ingredient substitutions.
Notes
The BEST Salmon Patties Sauce
Dipping sauces for these low-carb keto salmon cakes is a must! Whether you’re looking for a classic tartar sauce or a tangy lemon dill sauce, I’ve got you covered!- Lemon Garlic Aioli: This super popular and delicious lemon garlic aioli tastes so good you can eat it with a spoon! Make a double batch and use it for all of your sauce or dipping needs!
- Tartar Sauce: This easy keto tartar sauce is just 2 ingredients and is ready in 5 minutes!
What to Serve with Keto Salmon Patties
- I’m going to have to insist you make my Whole30 + keto herby lemon coleslaw to serve with these keto salmon cakes. It’s kind of the perfect meal. You’re already chopping herbs, so just chop a few more for the coleslaw.
- If you make the keto coleslaw and the keto salmon cakes together (which you really should), you’ll need exactly 1 batch of my homemade keto mayo for the coleslaw dressing to use in the salmon cakes and to make the lemon garlic aioli. Don’t you love when it works out like that?
Expert Tips
- Rescue Recipe Make Ahead Tip: You can assemble these keto salmon cakes batter and store in the fridge covered in an airtight container for up to 3 days. Form patties and cook when ready. You can also make the dipping sauce up to 1 week in advance and store in the fridge, and the coleslaw for sure 1 day in advance and store in the fridge.
- Are These Kid Friendly?: Extremely! This is the easiest way I get my kids to eat fish. They call them “fish nuggets”, and always ask for seconds. My oldest says this is one of his favorite dinners! I don’t have to make any modification for my kids when making this dinner.
- Substituting Canned Tuna, Crab, or Chicken: You can definitely use canned tuna, crab, or chicken in place of canned salmon. You’ll need the same amount, 18 ounces in total drained and all moisture squeezed out.
- Using Fresh Salmon: I’ve made this using raw salmon that I’ve pulsed in my food processor. It’s just not as good. I actually prefer using canned salmon. I think the canned salmon is juicier from being packed in water. You could, for sure, use leftover cooked salmon to make these. For this recipe amount, you would need 18 ounces worth. Roughly 1.5 cups cooked and finely chopped salmon. It *may* need a little more mayonnaise to keep it juicy since it wasn’t packed in water.
- Nut-Free/Almond Flour Substitute: If you need these keto salmon cakes to be nut-free, you can use pork rind panko! Or, if you don’t need it to be Whole30 + Keto, you can use regular or gluten-free panko or bread crumbs.
- Dried Herbs: In a pinch, you could use dried herbs. But I really love the fresh herbs because they add tons of brightness.
- Make-Ahead: You can assemble the salmon cake batter and store it in the fridge covered in an airtight container for up to 3 days. Form patties and cook when ready.
Storage Tips
- Store leftover keto salmon patties in an airtight container for up to 5 days in the refrigerator. They are delicious served cold.
- To reheat, microwave until warm, about 2-3 minutes (I like to sprinkle on a little water to help it steam and prevent it from drying out), or bake in a 350ºF oven until warm, 8-12 minutes. Be careful because microwaved fish smells really strong.
- To freeze, store your cooked and cooled salmon patties in a freezer-safe container or ziptop bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best results.
Calories: 360, Total Carbs: 5.3g, Protein: 32.2g, Fat: 25.7g, Fiber: 0.4g, Net Carbs: 5g
Did you make this recipe?Please Leave a comment and give this recipe a rating!
215 Comments on “Easy Keto Salmon Patties with Lemon Garlic Aioli”
These were great! I forgot to take meat out of the freezer (again) and it was great to put something together with just pantry ingredients and produce! Thanks again for a great, tasty and healthy recipe! Yours are my favorites!
I am so glad you liked my salmon cakes Emily. They are a great pantry dinner, aren’t they? I am so happy you like my recipes. That just makes my day!
I just made these! So tasty! These are definitely going into regular rotation.
Thanks for all of your work with developing these recipes, I’ve loved every one that I’ve tried! Looking forward to digging into some more.
I am so glad you liked my salmon cakes Heidi! That is great that they are going into your regular recipe rotation! I am thrilled that you have liked some of my other recipes too!
just made these tonight! DELICIOUS!!! can’t wait to make them again ? and you’re right, they were perfect w/the herby coleslaw ?
I am so happy my salmon cakes turned out delicious for you and you enjoyed them with my herby coleslaw Jessica! Even better that you can’t wait to make them again. Yeah!
ate the leftovers for lunch yesterday cold from the fridge & it was still totally delicious! this recipe is a winner!!! ?
Aren’t the salmon cakes delicious the next day Jessica? I think they make the best lunch. I am so glad you do too!
This recipe is my go to salmon recipe! Super easy, I change the flavors based on what I have in the house, and it’s the only way my husband will eat salmon without protest! Highly recommend.
I am so happy my salmon cakes are your go to salmon recipe Tessa! Wow! That is quite a compliment! I just love that you adapt the recipe depending on what you have on hand. That is what cooking is all about! I am also happy the recipe is hubby approved. Glad he eats it without protest, you can’t beat that!
I make these all the time! The leftovers are delicious cold or reheated. If I’m feeling lazy and don’t want to make the aioli, I’ll just top with mayo and homemade dill pickles!
I am so glad. you like my salmon cakes. I also love them cold for lunch. I love adding pickles to my mayo, especially if they are homemade!
These are a family favorite! We love them!!
I am so happy you and your family loved my salmon cakes Sara! Thank you so much for letting me know. It means the world to me.
These were amazing!! I’m not a huge fish eater but they aren’t super fishy and the flavor is great, especially with the aioli! Would recommend to anyone!!
I am so happy you liked my salmon cakes Sierra! I agree they are not too fishy at all. I think the aioli makes them perfect!
Best recipe that I’ve ever made! At a point where I have it memorized now…only had a tiny can of salmon tonight and still managed to make 2 incredible patties. And the aioli…I use it on everything, all the time!
Wow! Thank you so much Caitlin! I am thrilled that this is the best recipe you have ever made. I love it when I make a recipe so much that I have it memorized. I am glad you like the Lemon Dill Aioli too! Thanks so much for sharing!
Pleasantly surprised about this recipe. I’ve made salmon patties before and they did not turn out great but these were amazing! I did cut the recipe in half and used a can of salmon. I am in an area where organic and special fish is not readily available. But my substitution worked great. Overall easy, delicious recipe!
I am so happy you liked this Nicole! I am glad the recipe was easy and delicious. That is just fantastic. Thanks so much for sharing.
My new go to for parties! Made these last night to bring to a friends house for a dinner party, made smaller ones for app style, they were a hit! Used your homemade Mayo, so easy and delish. Could not find fresh chives, used dried, they came out perfect. Used EVOO instead of avocado oil to fry, just have to watch the smoking point and used two large pans. Thanks again for another wonderful dish!
I am so glad these were a hit Christine! I also love to serve them smaller as appetizers. Thrilled you liked the mayo recipe! I think it pairs perfectly with the salmon cakes.
One of our favorite weeknight meals!
Yeah! So glad this is a favorite weeknight meal Holly! It’s one of mine, too!
Is there another option instead of almond flour – to make it nut free? Thanks!
Hi Alyson – you can use pork rind panko (ground pork rinds so they resemble panko) as a substitute if you are wanting to keep it Whole30 and Keto. Otherwise you can substitute gluten free bread crumbs.
I’m out of almond flour so will be trying GF all purpose flour tonight with these. Eeeeep! We’ll see. :) We love this recipe so much. Thanks Natalie!
I sure hope they turn out well for you with GF all purpose flour Ashley. Let me know if it works!
I chickened out. I had some almonds in the pantry and just ground them up using my food processor to make almond flour. :) They were delicious as usual! xoxo
This is the third recipe I’ve made from this blog. It is as fantastic as the other two (Greek chicken thighs and instant pot beef stew). Truly. I want to go back out and get more of the ingredients so that my family and I can have them again tomorrow night. Thank you for this recipe!! ❤️
I am so glad you liked these Rachel! I am so happy that you already want to make them again! That just makes my day!
OMGosh so yummy! I made extra to freeze. The lemon aioli is to die for! Will definitely make this recipe again as it’s so yummy and easy and quick to make!
Glad you like these Penny! I always make extra to freeze too. Even my little guys like the lemon aioli. I am glad you did too!
Do you cook the patties before freezing?
It’s up to you if you want to cook them prior to freezing Rachel. I have done it both ways and it works great. I cook them, let them cook and freeze. Then reheat in the oven on a cookie sheet flipping once. You can also freeze them uncooked, thaw in the fridge and cook in a skillet. I sure hope you like these!
This recipe is so good and such an easy “fancy” recipe to make for company! Love it with her suggested coleslaw.
Another great recipe! Mixed canned salmon and tuna. Delish!
Mixing salmon and tuna sounds delicious Alex! Thanks for sharing!
Tried these for dinner last night and enjoyed something different from our normal rotation. I made them with flax eggs and vegan mayo as my son has an egg intolerance. I used a tablespoon to measure out “nugget” size patties as I was concerned they wouldn’t hold together and in hopes my kids would enjoy them more. Fortunately they did hold together; unfortunately my kids weren’t fans. My husband and I enjoyed the extras though. My biggest suggestion is to not skimp on the herbs. I ran out of dill and chives and had half of what the recipe called for. I missed the extra flavor, but had already made the dill sauce so that really helped. We will for sure make this again! PS make the slaw!!
These salmon cakes are so fantastic. I cannot wait to have a free day so that I can just meal prep a ton of these !!!
I am so glad you liked these Megan! I love days off so I can food prep too! Thanks for sharing.
First off, every single thing I’ve made from TastesLovely is 5 star ratings and beyond. If you make these, double or triple the batch. You’ll want to freeze them! So convenient for lunch or quick dinner and incredibly tasteful!!
Wow! What a nice compliment Jenna! Thank you so much! I am so glad you like these. They do make the perfect lunch or quick dinner.
hands down the best salmon cakes of your life! When I was pregnant I ate these every week – it’s such a great source of DHA and the flavor is incredible. I love packing this now for lunches – meal prep is easy and they keep well in the fridge all week.
So happy you liked these! What a healthy meal to crave during your pregnancy. I love them for lunches too!