20-Minute Low-Carb Salmon Patties Everyone Craves

You know those nights when you just need something healthy and delicious on the table in, like, 20 minutes flat? Yeah, me too. That’s exactly why these low-carb salmon patties are my absolute go-to. I started making them a few years ago when I was trying to eat a bit cleaner, and they’ve become a total staple in our house. They’re incredibly simple—just a few ingredients you probably already have—and packed with protein and good fats. Trust me, you’re going to love how easy and satisfying these little patties are!

Why You’ll Love These Low-Carb Salmon Patties

Seriously, what’s not to love about these little beauties? Here’s why they’re always on rotation in my kitchen:

• Dinner in 20 minutes – From fridge to plate faster than takeout
• Protein powerhouse – Each patty packs about 20g of muscle-fueling protein
• Keto dream – Just 2g net carbs per serving keeps you on track
• Pantry-friendly – No weird ingredients, just simple staples
• Crave-worthy crunch – That golden crust? Absolute perfection every time

My family goes wild for these, and I bet yours will too!

Ingredients for Low-Carb Salmon Patties

Alright, let’s talk ingredients! The magic of these salmon patties comes from their simplicity. Here’s exactly what you’ll need:

• 1 lb fresh salmon (skin removed and finely chopped – trust me, fresh makes all the difference)
• 1 large egg (our binding superstar)
• 1/4 cup packed almond flour (not coconut flour – it absorbs too much moisture!)
• 1 tbsp fresh lemon juice (bottled works in a pinch, but fresh is brighter)
• 1 tsp garlic powder (or 2 cloves fresh minced if you’re feeling fancy)
• 1 tsp dried dill (or 1 tbsp fresh if you’ve got it)
• 1/2 tsp salt (I use sea salt, but whatever you have works)
• 1/4 tsp black pepper (freshly cracked if possible)
• 2 tbsp olive oil (for that perfect golden crust)

That’s it! No mystery ingredients, just simple, clean flavors that let the salmon shine.

How to Make Low-Carb Salmon Patties

Alright, let’s get cooking! I promise this is so easy you could do it half-asleep (not that I’ve tried… okay, maybe once). Here’s my foolproof method:

1. Chop that salmon – I like mine in small, even pieces (about 1/4-inch). Big chunks make the patties harder to hold together, but don’t pulverize it – texture is everything!
2. Mix it up – In a big bowl, combine your chopped salmon, egg, almond flour, lemon juice, and all those gorgeous spices. Use your hands! Squish everything together until it’s just combined. Overmixing = tough patties.
3. Form your patties – Scoop about 1/4 cup of mixture and gently press into 3/4-inch thick patties. Pro tip: Make them slightly smaller than your palm – they hold together better when flipping.
4. Heat things up – That olive oil needs to be shimmering in your pan over medium heat before the patties go in. Too cool? They’ll stick. Too hot? Burnt outside, raw inside.
5. Cook to golden perfection – 4-5 minutes per side should do it. Don’t peek too soon! Let that gorgeous crust form before flipping. You’ll know they’re ready when they release easily from the pan.

Tips for Perfect Low-Carb Salmon Patties

For absolute patty perfection: chill your mixture for 15 minutes before forming (firmer patties!), use a fish spatula for flipping, and if they’re still delicate, add an extra egg yolk. And honey, use a non-stick pan – these babies are too good to lose to the pan gods!

Serving Suggestions for Low-Carb Salmon Patties

Oh, the fun part – dressing up these golden beauties! My absolute favorite way? Plop them on a big pile of lemony arugula with avocado slices – the peppery greens cut through the richness perfectly. For nights when I’m feeling fancy, I’ll whip up a quick dill-yogurt sauce (just Greek yogurt, fresh dill, lemon zest, and a pinch of salt).

Other winning combos:

• Steamed broccoli with a squeeze of lemon (my kids actually eat their veggies this way!)
• Cauliflower rice sautéed with garlic (soaks up all those delicious pan juices)
• Simple cucumber salad with apple cider vinegar (that crunch is everything)
• Keto burger style – lettuce wrap with sliced tomato and sugar-free tartar sauce

Don’t forget the lemon wedges for serving – that bright pop of acidity takes these from good to “when can we have these again?!”

Storage & Reheating

These salmon patties keep beautifully in the fridge for up to 2 days – just pop them in an airtight container. To reheat, skip the microwave! A quick sizzle in a skillet brings back that irresistible golden crust.

Nutritional Information

Here’s the scoop on the nutritional goodness of these salmon patties! Each serving (1 patty) has about 220 calories, 20g protein, and just 2g net carbs. (Psst: Nutritional values are estimates and vary based on ingredient brands.) Perfect for keeping your goals on track without sacrificing flavor!

FAQ About Low-Carb Salmon Patties

I get asked about these salmon patties ALL the time – here are the answers to your burning questions!

• Can I use canned salmon? Absolutely! Just make sure it’s well-drained. I prefer wild-caught canned salmon packed in water – give it a good squeeze in a clean kitchen towel to remove extra moisture.
• Can I bake instead of fry? You bet! Bake at 375°F for about 15 minutes (flip halfway) on a parchment-lined sheet. They won’t get quite as crispy, but still delicious!
• Are these really keto-friendly? Oh honey, yes! With less than 2g net carbs per patty, these fit perfectly into keto and low-carb lifestyles.
• Help! My patties keep falling apart! No worries – try chilling the mixture longer, adding an extra egg yolk, or using slightly less almond flour. And always wait for that golden crust before flipping!
• Can I freeze these? Freeze cooked patties between parchment paper for up to a month. Reheat straight from frozen in a 350°F oven until hot – about 10 minutes.

Still got questions? Drop them in the comments – I read every one!

Share Your Experience

Tried these salmon patties? I’d love to hear how yours turned out! Drop a comment below and tell me all about your kitchen adventures.

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