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
I used almond flour, which is low-carb and worked really well!
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.
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.
There are 5 net carbs in one serving of these low-carb keto salmon cakes.
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
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.
215 Comments on “Easy Keto Salmon Patties with Lemon Garlic Aioli”
I grabbed some canned salmon at Costco tonight and I was so tired when I got home that I almost just grabbed something junky out of the pantry. But I couldn’t get the salmon cakes out of my mind, so I just grabbed one can and made a small portion. It. Was. So. Good. I told my husband when I was just 3 bites in that these were going to become a staple for us. They are going on my meal plan for this week already! Thanks for the deliciousness!
I love that you were just about to eat something junky and took the time to make a healthy, delicious meal Kaitlin. It always feels so much better to eat something good for you. I am so glad they will be part of your regular recipe rotation.
I made these this afternoon. Used tuna & pork rind crumbs like you suggested… hubby just called to say how ‘awesome those tuna cakes are!’ How’s it feel to know you’re officially responsible for feeding ANOTHER 3 boys?? 🤣 you rock
The recipe does work so well with tuna too Carrie. I just love that your husband called you to tell you how tasty they were. That is such a win! Yeah!
This recipe is a WINNER! I especially like making enough to have leftovers. Delicious.
I am so happy you think the salmon cakes are a winner Stacy! I have to agree with you. :) And you’re right, the leftovers are fantastic.
These were easy, quick and delish! Used the last of our homemade mayo for the aioli, and it was definitely worth it as it added a bright lemony flavor to the cakes. Subbed dijon mustard in the salmon cakes for the mayo and used a few dried herbs over fresh since we didn’t have them on hand. Will definitely be making these again!
So glad you were able to use homemade aioli Kara. It really does make a difference. Adding dijon mustard is a fantastic idea.
Easy to put together, tasty and my three boys, ages 6, 4 and 9 months, ALL loved these! now THAT is a win! Great recipe, thank you.
I love to hear that they were easy to make and tasty Cortnee! You are so right, finding a recipe all the little ones like is SUCH a mom win!
Do you think you can use smoked salmon for this?
Yes I think smoked salmon would work for the salmon cakes Teresa. I haven’t recipe tested it, but it sounds delicious! I sure hope you like it!
I made this with tuna as that’s what I had and even left out or swapped a few things I didn’t have and they still were delicious! Loved it with the aoli and coleslaw. Crunchy, lemony, yummy! Love all your recipes, videos and demos!
Making the salmon cakes with tuna is a genius idea Emily! So glad it turned out delicious.
OMG! I made these tonight and they are absolutely delicious! The flavor is amazing. Natalie, thank you so much for sharing! 💙
I love hearing that they were delicious and amazing Lasha! Yeah! What a fantastic review.
Natalie, I love all of your recipes so much but this one is extra special to me. My grandmother used to make these for me as a child. They were so yummy. My mom now lives with us and she loves when I make these. It brings back fond memories of my grandmother. Thank you for helping me remember her. You are a gift to so many!
Thank you so much for your kind words about my site and recipes Jennifer! You are so kind and you absolutely made my day! Isn’t it wonderful when food brings back wonderful memories? Especially when it’s your beloved grandma!
Made this tonight for my family…super easy and perfect for a rainy summer night when I can’t grill. The lemon and dill are a perfect combination. Even my 3 year old ate a mini one!
I agree that the lemon and dill are a perfect combination Sarah! Even better that your 3 year old liked it too! That is such a win!
Fantastic recipe!!! So easy to make and tastes so light and fresh!
I love to hear that they were easy to make and taste light and fresh Kate! Yeah! That is the ultimate recipe goal.
Why did I not make this sooner? Why did I not triple the recipe? Haha these are so good and go perfectly with your coleslaw! My husband and all my kids devoured them. Thank you for a great healthy recipe!
Wow I made the slaw and the salmon and this was absolutely amazing! I fed 5 people (doubled the recipe) and we all LOVED it. Only change I made was that I served the patties on arugula and slaw on the side. Can’t wait to make this again. Thank you for the recipe!!
I am so happy you liked my salmon cakes and slaw Amberly! That is amazing that you made it for a crowd and everyone loved it. I absolutely love the idea of serving the patties on arugula, that sounds delicious!
This is one of my new comfort recipes now. It is fantastic, thank you for this!.
I am so happy my salmon cakes are a comfort food for you Ann! That is fantastic to hear. I think lots of us are turning to comfort foods during these quarantine days.
Made this tonight! One of my favorites! And the herby slaw is a must!!
I am so glad you liked my salmon cakes Anne. I agree – the slaw is a must. Really makes the flavors pop!
HOWWWW IS THIS SO DELICIOUS?! Perfect for meal prep, super easy to put together, and out of this world flavor. Next time, I will definitely be getting boneless/skinless canned salmon because it was definitely unappetizing. We ate it with homemade tartar sauce, coleslaw, and potato salad. It made us long for summer days here in frigid MN!
I am so happy you liked my salmon cakes Lyndsie! Your dinner sounds delicious, but it does sound like the perfect summer meal for sure! We are even a bit cold here in California which for us means mornings are in the low 50’s. I am sure that is nothing like what you are having in Minnesota! Thanks so much for the feedback, I really appreciate it!
I’m allergic to salmon and tuna , can I make theses using some other fish or shellfish ?
I apologize but I haven’t recipe tested this with anything but salmon Wendy. I would think canned crab would work beautifully. You may need to tweak the recipe a bit, but I think it would work. Let me know and I sure hope this helps!
These are the best salmon cake ever. ? My hubby usually doesn’t care for things like this, but he loves these. Thanks so much for all your wonderful recipes. ?
I am so glad you liked my salmon cakes Cindy. That is fantastic that your hubby liked them too! Thanks so much for the feedback, I really appreciate it!
We love this recipe. So easy and so delicious. My husband who supports me when I do whole 30 but doesn’t do them
With me requests this meal at least twice a month.
That is so wonderful that your husband is supportive of your Whole30 journey Heather. I am glad you and your family enjoy the salmon cakes and they are in your regular recipe rotation.
These were delicious- and so pretty. We did use Panko breadcrumbs instead of almond flour- nut allergy in our household- but they were delicious and will make again. And the aioli was to die for. :). Thanks!
Yeah! I am so glad you liked my salmon cakes Vanessa. I agree that they are so pretty! I am happy you will be making them again.