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5 from 277 ratings

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 360
Author: Natalie

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

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.
    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, tricks, FAQ's and ingredient substitutions.

Video

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. 

Nutrition

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