These Low-Carb Salmon Patties have the flavor of the classic salmon patty recipe with none of the fillers. Both fish recipes are kid-approved and easy to make. You will have dinner on the table in a jiffy. What’s even better? It only takes 6 ingredients, and that includes salt and pepper.
Our Classic Salmon Patties recipe is number one on our blog and our Pinterest boards. Maybe we should start calling these the BEST SALMON PATTIES! But we love this low-carb version even better. That’s because these salmon patties are fast, easy (only 6 ingredients), delicious, kid-approved, and diet-friendly, whether it be low carb, keto or gluten-free.
Barbara makes salmon cakes quite often – they are a favorite of her daughters (her husband isn’t as big of a fan). So Barbara usually plans to make them when her husband has an evening meeting or is traveling for work. She invites our cousin Janet to dinner on these evenings as she’s a HUGE fan of Barbara’s salmon patties!
Our mom also made this exact recipe using canned salmon growing up. The delicious aroma of these frying up on the stove top take us right back to our childhood.
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Low-Carb Salmon Patties
While our Classic Salmon Patties are “classic” for a reason, Barbara actually makes these Low-Carb Salmon Patties just as often as the others.
Actually, she says she can give you a thousand reasons to make these:
- They are delicious
- They are fast.
- Canned Salmon is affordable. (Never seen/bought it? Here are some options.)
- Canned Salmon can be a staple in your pantry. Staples are great for quick meals.
- These are kid friendly
- Canned Salmon is a good source of calcium.
- Canned Salmon is high in protein and Omega 3’s.
- You can get it at Aldi, our favorite grocery store.
- This recipe fits the bill for those of you on a low-carb diet, like Ketogenic (or gluten-free).
- You can eat these with a fork or as a sandwich!
Ok, that’s 10 reasons. But, we think that’s enough!
How to Make Low-Carb Salmon Patties
Full recipe for these quick Salmon Patties can be found at the bottom of this post.
Instructions
- Drain canned salmon into a bowl, removing the bones and skin. Reserve some of the salmon liquid.
- Add egg, black pepper and salt, and mix with your hands until incorporated. The mixture should be slightly wet and sloppy. The reserved juice can be added if necessary.
- In a medium skillet, heat butter and olive oil over medium heat until it is sizzling.
- Divide the salmon into 4 patties, and add to the skillet.
- Cook on each side 5-7 minutes or until golden brown. Resist the urge to move or flip until a golden brown crust has formed.
These Low-Carb Salmon Patties have the flavor of the classic salmon patty recipe with none of the fillers. Both recipes are kid-approved and easy to make.
- 1 14.75 oz. can Wild Alaskan Pink Salmon
- 1 egg
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 Tablespoon butter
- 1 Tablespoon olive oil
-
Drain salmon into a bowl, and reserve the liquid.
-
Remove bones and skin from the salmon.
-
Add egg, black pepper and salt to the salmon. Mix with your hands until incorporated. The mixture should be slightly wet and sloppy. If too dry, add some salmon broth back to the mixture.
-
Add butter and olive oil to a skillet; heat over medium heat until butter mixture is sizzling.
-
Make 4 patties out of salmon mixture; add to the skillet.
-
Cook on each side 5 to 7 minutes or until golden brown.
While our Classic Salmon Patties are "classic" for a reason, Barbara actually makes these Low-Carb Salmon Patties just as often as the others.
Here's some reasons that you should make these:
- They are delicious
- They are fast.
- Canned Salmon is affordable. (Never seen/bought it? Here are some options.)
- Canned Salmon can be a staple in your pantry. Staples are great for quick meals.
- These are kid friendly
- Canned Salmon is a good source of calcium.
- Canned Salmon is high in protein and Omega 3's.
- You can get it at Aldi, our favorite grocery store.
- This recipe fits the bill for those of you on a low-carb diet, like Ketogenic (or gluten-free).
- You can eat these with a fork or as a sandwich!
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These salmon patties sound delicious!
I love how these are low-carb!
I make a salmon burger that is similar with regular filets and chop it up. but I also add some parmasian cheese, a little ginger, and some Dijon mustard as for some flavoring. We also use a sauce of half mustard/ mayo….mmmm it is so good! (I live in Juneau, AK so we catch quite a bit of salmon. I love cooking it like this!)
That sounds amazing!!
The mayo and mustard idea is brilliant. Didn’t want to use ketchup because of sugar. Thank you.
Christine, I love to have ur recipe for ur Salmon burger but I will b using can salmon so if u will please give me ur input PLEASE tks
These Salmon Patties looks amazing and are my favorites too!
I made them tonight and they were yummy. I did add a little bit of cracker crumbs I forgot I had. I also used butter and olive oil like she said. Will make them again.
Instead of crushed crackers that normally are used, use cornmeal as a binder
We’ll have to try that!
I add almond flour as a binder, still low carb. Adding diced onion and green paper with a squeeze of fresh lemon is amazing!
All of those additions sound good to us! Thanks for sharing.
These r so goood I just made them but I used a smaller can of Salmon
So glad you enjoyed them!
It looks so delicious.
Thank you! We love them.
Note being a fan of canned salmon, I’m wondering if you’ve ever made this recipe with canned tuna and would you change any of the ingredients if you do,
Thank you
There are recipes for Tuna Patties out there but we haven’t tried them. The ones I’ve seen have a couple of Tablespoons of mayo and/or dijon mustard added.
Thank you, Megan
Is there no binder necessary for these? Do they hold together well without it? If a binder is needed, any suggestions for one that still keeps it low carb. Something other than almond flour. I don’t have any.
Tom, you don’t need a binder. Our mom has been making them this way for years and we’ve never had an issue. Just be sure to not flip them too early so they have a nice “crust” on one side before flipping.
you could use pork rinds
Those look delicious!
Thanks! They are!
Theses r delicious I have made then several times
So glad you enjoy them…they are a favorite of ours.
When i open the can i devour the bones. Only thing i toss out is the black skin. Liquid i add to the recipe, i just use more saltines and OMG. So delicious.