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.
Our Classic Salmon Patties recipe is number one on our blog and our Pinterest boards.
Barbara makes salmon patties 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!
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.
- You can eat these with a fork or as a sandwich!
Ok, that’s 10 reasons. But, we think that’s enough!
Rating
- 1 (14.75 oz.) can Wild Alaskan Pink Salmon
- 1 egg
- ⅛ teaspoon ground black pepper
- ¼ 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 eggs, 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.
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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.
These Salmon Patties looks amazing and are my favorites too!