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4.99 from 93 ratings

Keto Salmon Patties

These quick & easy keto salmon patties are a low-carb, healthy, and delicious meal made from canned salmon & topped with a lemon garlic aioli. Ready in just 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 360
Author: Natalie


  • 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


  • 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.
    3 6-ounce cans wild alaskan salmon, 1/2 cup almond flour, 1/4 cup mayonnaise, 2 eggs, 2 tablespoons fresh parsley, 2 tablespoons fresh dill, 2 tablespoons fresh chives, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon garlic powder
  • 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.
    1/4 cup avocado oil
  • 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, FAQ's and ingredient substitutions.



Canned Salmon Tip: 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 is more nutritious! The skin and bones dissolve when mixed together. But it definitely doesn't look the most appetizing. Look for "skinless + boneless" canned salmon for these keto salmon cakes if preferred.
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 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, adds tons of brightness.
Make Ahead: 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.
Leftovers: Store leftover keto salmon cakes in an airtight container for up to 5 days in the refrigerator. These are delicious served cold. If you want to warm the keto salmon cakes either 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 reheat in a 350ºF oven until warm, 8-12 minutes. But careful, because microwaved fish smells really strong.


Calories: 360 | Total Carbs: 5.3g | Protein: 32.2g | Fat: 25.7g | Fiber: 0.4g | Net Carbs: 5g