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!
196 Comments on “Easy Keto Salmon Patties with Lemon Garlic Aioli”
The Notes section does not say anything about removing the water with paper towels.
Absolutely delicious and pretty easy to make
So flavorful and surprisingly kid friendly!! A new family favorite for sure!
Love to hear this Rachel! Thank you!
Love this recipe! I have made salmon patties for years and was excited to try a new take on them . I have always used canned red salmon which is outrageously priced these days. Really glad to try the pink salmon and thought it was great. The lemon garlic aioli made this even better. So glad I made that too. Thanks for your recipe.
Thanks so much Laura! So glad you liked this recipe!
Very nice. I’m not a big fan of using crushed pork rinds in place of breadcrumbs, so I was happy to find a highly rated recipe that used almond flour. Very tasty. Next time I’ll probably add a bit of cayenne or the like to give it a bite, as one reviewer mentioned, but no complaints on the flavor at all from me. I also made lemon aioli as suggested, and I found that it very much complemented the salmon patties.
Thank you, Lisa! So happy to hear you like this recipe and I appreciate your thoughtful review!
Delicious, colourful and tasty. I used leftover baked salmon and added a touch of hot sauce.
Thank you!
Thank you, Eileen! So glad you liked this recipe!
Wow, this meal is amazing! My 16 year old son ate THREE full size salmon patties at dinner tonight. I made the suggested aioli and cole slaw too, and they were the perfect flavors to go with the salmon patties. Cooking with so many fresh, bright flavors and textures was a treat. I can’t wait to try more Tastes Lovely recipes.
Wow! I love this, Whitni! It’s such an honor when the kids approve–thank you for sharing!
These were incredible!! I had to use dry seasonings but they were still incredible We even love them cold and for breakfast, lol! Thank you! I had another recipe I loved and was hesitant to try this but it was even better!
Thank you, Margaret! So glad to hear you liked this recipe! Honored to have you making my recipes– means the world to me!
These were incredible!! I had to use dry seasonings but they were still incredible We even love them cold and for breakfast, lol! Thank you!
This was exactly what I was craving! My family hates canned salmon, but I love it along with smoked salmon. I had the night to myself, so decided to treat myself. :)
Thank you so much! I had to use a bit more almond flower, but my farm eggs were pretty big. I used herbs, garlic and onions from our garden.
The lemon garlic Aioli went perfect with this! ( I’ve booked marked both recipes)
Thank you, Jennifer! I am happy to hear you got to treat yourself and honored that you used my recipe! This is one of my favorites too :)
These are amazing! And great for those nights you forget to defrost your meat. I’m always looking to simplify my life and use soooo many of your recipes because they freeze SO well. I know you usually put in your recipe notes freezing tips with each recipe.. since this one doesn’t have any, does that mean you tried it and it wasn’t good or you haven’t tried it so I should be your Guinea pig?? I’m thinking they’d be better to freeze once they’re cooked but what do you think??
Ok! I tested freezing them. They are just as great! I put them in the air fryer for just a couple minutes. It worked well, but definitely feel like the cast iron would’ve gotten some crisp back better.
I stored them in the freezer in vacuum packed bags. They defrosted so super quick.
Oh I love this! Thank you for letting me know! And I am so happy they turned out so well!
Curious, did you freeze them raw or after cooking them? Thanks for sharing!
I’ve surprisingly never tried freezing these! You can by my Guinea pig, haha!
I agree, I think these would freeze better AFTER they’re cooked.
If you try and it works out let me know!
Fantastic! Made in the air fryer and even non salmon lovers were fans!
Oh I love to hear this! Thank you, Ashley! SO glad they were a hit!
Delicious!! I used one can of salmon and cut the recipe basically in a third. I loved the flavor of these salmon cakes and it was so easy to throw together. This will be my go to salmon cake recipe.
So happy to hear this Chelsea! These truly are so easy and so delicious! I’m honored to have you here!
Turned out perfect! Can’t wait to make again!
Thank you, Molly!
This is a great recipe! It’s definitely a keeper. I would use a little less salt next time. I used fresh chives, parsley and dill from my garden.
Thank you, Kathleen! I am so glad you liked this recipe!
Delicious recipe! And just in time for summer! I eat a lot of bbq salmon during the summer, and have found that leftover salmon works well with this recipe too!! I’m a huge fan of your coleslaw, as I’ve mentioned in the past, so, I’m really excited for our summer BBQ’s!
Thanks, Donna! You are so nice! I love that leftover salmon has worked well for you! Happy summer BBQing!!