There is something so comforting about a good homemade salmon patty. These Easy Low Carb Salmon Patties are simple to make, full of fresh flavor, and have a wonderful golden outside with a soft and tender center. They are made with salmon, Dijon mustard, lemon juice, fresh parsley, eggs, almond meal, and a few simple ingredients that work together to create a delicious meal.

This recipe is a great choice when you want something filling without making a complicated dinner. It is also a useful recipe for meal prep because the patties can be prepared ahead of time and frozen for later. When you need a quick meal, you can simply take the prepared patties from the freezer, thaw them in the refrigerator, and cook them.

The recipe uses almond meal, which keeps the salmon patties low-carb and gluten-free. If you are not concerned about carbohydrates, breadcrumbs can also be used. The main idea is to use the ingredient that helps hold the salmon mixture together while still allowing the salmon to remain the main flavor.

Why You Will Love These Salmon Patties

There are plenty of reasons to keep this recipe in your regular dinner rotation. First, the patties are easy to prepare. The salmon is baked first, the onion is cooked until soft, and then everything is mixed together in one bowl.

The fresh salmon gives the patties a rich seafood flavor and a pleasant texture. Once the salmon is cooked and cooled, it is easy to break into small pieces with a fork. The almond meal, eggs, mustard, lemon juice, parsley, and onion then help turn the cooked fish into a mixture that can be shaped into patties.

Another great thing about this recipe is that you have more than one way to cook the finished patties. You can fry them in a non-stick pan until they become crisp and golden, or you can bake them in the oven and finish them under the broiler for extra color.

The patties can also be made smaller when you want to serve them as appetizers. This makes the recipe useful for regular family meals as well as parties and gatherings.

Fresh Salmon or Canned Salmon?

Fresh salmon is the main ingredient in this recipe and gives the patties a rich taste and firm texture. Baking the salmon before making the patties also makes it easy to flake and mix with the other ingredients.

However, canned salmon can also be used when you want to save time or money. Canned seafood is a convenient option, and salmon patties made with canned salmon can still be delicious.

The important thing is to choose the option that works best for you. If you already have fresh salmon available, use it for the richer texture. If you need a convenient pantry option, canned salmon can be useful.

Salmon Patties and Salmon Croquettes

You may hear these patties called salmon cakes, salmon patties, or salmon croquettes. The names are often used for very similar dishes.

The main difference usually comes down to the type of binder used. Croquettes often use breadcrumbs, while patties may use flour or another ingredient to hold the mixture together. This particular recipe uses almond meal or almond flour, making it a good low-carb and gluten-free option.

So, whether you call them salmon patties, salmon cakes, or salmon croquettes, the result is a flavorful salmon dish that is easy to serve in many different ways.

Why This Recipe Works So Well

The combination of ingredients gives these salmon patties plenty of flavor without making the recipe difficult.

The salmon provides the main flavor and texture. The Dijon mustard adds a slightly sharp and savory taste, while fresh lemon juice gives the mixture a bright flavor. Fresh parsley brings a light herbal note, and the cooked onion adds sweetness and depth.

The eggs help bind the mixture together, while almond meal gives the patties structure. When everything is mixed properly, the mixture becomes easy to shape.

One important step is allowing the cooked salmon to cool before making the patties. Warm salmon can make the mixture softer and harder to handle. Once the salmon has cooled to room temperature, it can be flaked and combined with the other ingredients.

Preparing the Salmon

Start by heating your oven to 400°F. Place the salmon filet on a baking sheet lined with parchment paper. Season the salmon with salt and pepper.

Bake it for about 10 to 15 minutes. The exact time can depend on the thickness of the salmon filet, so keep an eye on it while it cooks.

After baking, remove the salmon from the oven and let it cool completely on the kitchen counter. This cooling step is useful because you want the salmon to be comfortable to handle before you begin flaking it.

Once the salmon has cooled, use a fork to break it into small pieces. You do not need to mash it into a paste. Small flakes give the finished patties a better texture.

Preparing the Onion

While the salmon is cooking, prepare the onion.

Take half of a large yellow onion and chop it finely. Add it to a pan and sauté until it becomes soft and translucent. This should take about 6 minutes.

Cooking the onion first is important because raw onion would have a stronger, sharper taste and would not have the same soft texture. Once the onion is cooked, set it aside and allow it to cool.

The cooked onion will later be mixed with the salmon and the rest of the ingredients.

Making the Salmon Mixture

Place the cooled salmon into a large mixing bowl. If there is any extra liquid with the cooked fish, discard it first.

Flake the salmon into small pieces with a fork. Add the almond meal, chopped fresh parsley, cooked onion, Dijon mustard, eggs, and fresh lemon juice.

Mix everything together very well. The goal is to make sure the ingredients are evenly distributed throughout the salmon.

At this point, the mixture should be moist enough to hold together when pressed but firm enough to shape into patties.

Forming the Patties

For evenly sized salmon patties, use a ⅓-cup dry measuring cup.

Scoop the salmon mixture into the measuring cup and pack it well. Turn the mixture into your hand, flatten it slightly, and shape it into a round patty.

Place each finished patty on a parchment-lined baking sheet while you continue making the rest.

Packing the mixture into the measuring cup helps make the patties similar in size. This is useful because evenly sized patties are easier to cook at the same rate.

The recipe makes about 12 cakes, making it especially useful for meal preparation.

Three Ways to Finish the Patties

Once the patties are shaped, you have several choices.

Option 1: Freeze Before Cooking

If you want to prepare the patties ahead of time, arrange them on a baking sheet and cover the whole sheet with plastic wrap.

Place the baking sheet in the freezer for several hours. Once the patties are frozen enough to keep their shape, remove them one at a time and wrap each patty individually with plastic wrap.

Place the wrapped patties into a freezer bag and store them for another day.

When you are ready to cook them, thaw the patties in the refrigerator before cooking.

This is a great method when you want to prepare a batch in advance. You can make all the patties at once and have them ready for a future meal.

Option 2: Bake the Patties

To bake the patties, place them in a 400°F oven for 15 minutes.

After baking, broil them for 1 to 3 minutes to give the tops a golden color. Keep a close eye on them during broiling because they can become too dark quickly.

Baking is a convenient choice when you want to cook several patties at once. It also avoids the grease splatters that can happen during pan-frying.

Option 3: Pan-Fry the Patties

Pan-frying is a great choice when you want crisp and golden salmon patties.

Heat olive oil in a non-stick pan over medium-high heat. Place the patties in the hot pan and cook them for about 2 to 3 minutes per side.

Try to let the first side become nicely golden and crisp before turning the patties. Once the first side has developed good color, carefully flip each patty and cook the other side for another 2 to 3 minutes, depending on how golden you want them.

Be careful not to use too much oil. You only need about 1 to 2 tablespoons of olive oil in the pan. The goal is to have a thin coating of oil rather than a deep layer.

Making the Sriracha Aioli

The salmon patties are delicious on their own, but the creamy Sriracha aioli adds another layer of flavor.

To make it, combine light mayonnaise, Sriracha sauce, lemon juice, minced garlic, salt, and pepper.

Whisk everything together thoroughly until the sauce is smooth and evenly mixed.

The aioli has a creamy texture with a little heat from the Sriracha. It pairs especially well with the crisp outside and tender salmon center.

You can serve the sauce alongside the patties for dipping or spoon a little over the top before serving.

Make Them for Meal Prep

These salmon patties are especially useful for meal prep because one batch makes around 12 cakes.

You can cook the whole batch and save the leftovers for later meals, or you can freeze the patties for future use.

Batch cooking also makes it easier to plan meals. Instead of preparing a seafood dish from scratch every time, you can have cooked or frozen salmon patties ready to use.

For busy weekdays, this can make dinner much easier.

Make Smaller Salmon Cakes

The same mixture can also be used to make smaller salmon cakes.

Small patties are perfect when you want to serve them as finger food or appetizers. They can be placed on a serving platter with the Sriracha aioli or another creamy dipping sauce.

The smaller size also makes them easy for guests to pick up and enjoy.

The recipe was developed into mini salmon cakes as a party-friendly version, making the dish useful for holiday gatherings as well as everyday meals.

Making Larger Patties

If you prefer larger salmon patties, you can use a ½-cup measuring cup instead of the ⅓-cup measure.

This will give you larger cakes, but avoid making them extremely large because they can become more difficult to turn and manage while cooking.

For the easiest cooking, keep the patties thick enough to hold together but not so large that they become difficult to flip.

Freezing the Patties

One of the best features of this recipe is that the patties can be frozen.

There are two main ways to freeze them.

The first method is to freeze the patties before cooking. Place the shaped patties on a baking sheet, cover them with plastic wrap, and freeze them for several hours. Once they are firm, wrap each patty separately and place them into a freezer bag.

The second method is to cook the patties first. Allow the cooked patties to cool completely, then wrap each one individually with plastic wrap and place them in a freezer bag.

For either method, thaw the patties in the refrigerator when you are ready to use them.

Serving Ideas

These salmon patties can be served in several different ways.

For a simple dinner, serve them with roasted or sautéed vegetables and a creamy dipping sauce. A fresh salad also makes a nice side.

You can serve the patties as part of a larger meal with vegetables such as broccoli or Brussels sprouts. A fresh green salad with lemon can also balance the rich flavor of the salmon.

For a party, make smaller cakes and serve them with Sriracha aioli, tartar sauce, or a creamy dill sauce.

Another fun idea is to serve a full-size salmon patty on a bun as a salmon burger. Add your favorite condiments and garnishes for a different way to enjoy the same recipe.

Tips for Better Salmon Patties

The first important tip is not to rush the cooling step. Allow the cooked salmon and sautéed onion to cool before mixing everything together.

Another useful tip is to pack the mixture firmly into the measuring cup. This helps the patties keep their shape.

When pan-frying, let the first side become golden before flipping. Turning the patties too soon can make them harder to manage.

Also, avoid using too much oil. A thin coating is enough to help the patties brown and become crisp.

If you choose to broil the baked patties, watch them carefully. The final 1 to 3 minutes can give them a beautiful golden finish, but they can also burn if left unattended.

A Recipe for Weeknight Dinners and Gatherings

What makes these salmon patties special is their flexibility. They are simple enough for a normal weeknight meal but also attractive enough to serve at a gathering.

You can make a large batch for meal prep, freeze some for later, or make smaller versions for an appetizer platter.

The basic mixture stays the same, but the way you serve the patties can change depending on the occasion.

They are also a useful option for people looking for a low-carb and gluten-free meal when almond meal or almond flour is used.

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Easy Low Carb Salmon Patty Recipe

Description

These Easy Low Carb Salmon Patties are made with fresh salmon, almond meal, Dijon mustard, lemon juice, parsley, eggs, and cooked onion. They are flavorful, gluten-free, and low-carb when almond meal or almond flour is used. The patties can be pan-fried or baked and are also freezer-friendly, making them excellent for meal prep.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 salmon cakes

Ingredients

For the Salmon Patties

• 1½ pounds salmon filet
• ½ large onion
• ½ cup almond meal (or breadcrumbs if carbs are not a concern)
• ½ cup fresh parsley, chopped
• ¼ cup Dijon mustard
• 2 eggs
• 4 tablespoons fresh lemon juice
• 1½ teaspoon salt and pepper, plus more to season salmon filet before baking

For the Aioli

• ½ cup light mayonnaise (or regular if you prefer)
• 4 teaspoons Sriracha Sauce
• 4 teaspoons lemon juice
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Preheat the oven to 400°F.
2. Place the fresh salmon filet on a parchment-lined baking sheet. Season it with salt and pepper. Bake at 400°F for 10 to 15 minutes. Remove from the oven and let the salmon cool completely on the counter.
3. While the salmon is cooking, prepare the aioli. Add all of the aioli ingredients to a bowl and whisk well until everything is fully combined.
4. Finely chop half of a large yellow onion. Sauté the onion until it becomes soft and translucent, about 6 minutes. Remove it from the heat and let it cool.
5. Put the cooked salmon into a large mixing bowl. If there is any extra liquid, drain it from the fish.
6. Use a fork to break the salmon into small pieces. Add the almond meal, chopped parsley, cooked onion, Dijon mustard, eggs, and lemon juice. Mix everything together very well.
7. Use a ⅓-cup dry measuring cup to scoop and firmly pack the salmon mixture. Turn the mixture into your hand, flatten it slightly, and shape it into a patty. Place the finished patties on a parchment-lined baking sheet.
8. To pan-fry, heat olive oil in a non-stick pan over medium-high heat. Cook the patties for 2 to 3 minutes on each side. Let the first side become crispy and golden before turning. Cook the second side for another 2 to 3 minutes, depending on the color you want.
9. To bake instead, place the salmon patties in a 400°F oven for 15 minutes. Then broil them on the middle rack for 1 to 3 minutes to give them a golden finish. Watch them closely so they do not burn.

Tips & Tricks

• Do not use too much oil when frying. About 1 to 2 tablespoons of olive oil is enough to give the pan a thin coating.
• For larger patties, use a ½-cup measuring cup instead of a ⅓-cup measuring cup. Avoid making them too large because they will be harder to handle while frying.
• For freezing before cooking, place the shaped patties on a baking sheet, cover the sheet with plastic wrap, and freeze for several hours. Once firm, wrap each patty separately with plastic wrap and place them in a freezer bag. Thaw in the refrigerator before cooking.
• To freeze after cooking, allow the cooked patties to cool completely. Wrap each patty individually with plastic wrap and place them in a freezer bag. Thaw in the refrigerator when you are ready to eat them.
• Let the salmon cool completely before mixing the patty ingredients. This makes the mixture easier to handle.
• When frying, allow the first side to become golden and crisp before flipping the patty.
• If broiling the patties, watch them carefully because they can brown quickly.