These aren’t the salmon patties from your childhood. As far as I knew growing up, salmon patties were always made with canned salmon. It never crossed my mind they could be made with fresh salmon!
Not that there’s anything wrong with canned salmon (or tuna), but I think we can all agree, fresh salmon just taste better.
My family eats wild caught salmon on a regular basis, but it never occurred to me to make salmon patties. That would be a disservice to the beautiful fresh, pink salmon.
Grilled, broiled, or baked, but never formed into a patty! That large fillet deserves something more sophisticated, right?
On more than one occasion, my husband had mentioned the salmon patties of his childhood, so on a whim one night, I decided to patty up some salmon fillets that we had instead of baking them.
I was a bit nervous and worried I was making a huge mistake, but hey, it wouldn’t be the first time one of my keto dinner recipe ideas had flopped. Regardless of the occasional flop, I think my family appreciates the effort I put forth to make new recipes on a regular basis. We rarely fall into an eating rut.
Let me tell you, my husband and teenage son were singing my praises for DAYS after making these salmon patties! In fact, they even insisted I make them again the very next week. As much as they, usually, enjoy my cooking, it’s rare to have a request to make a recipe back-to-back.
I knew this was a hit, and needed to be shared with the world.
Scroll down for printable recipe
You’ll want to bake your salmon first and let it cool. While the salmon is cooling, dice up the onion and sauté in olive oil until translucent.
Add the minced garlic at the very end of sautéing the onion, just long enough for them to heat up and merge flavors with the onion. Once done, set aside and let cool for about 5-10 minutes.
Once everything is cooled, using your hands or a fork, flake the salmon into a large bowl. Add the cooked onions and garlic, and all the ingredients into the bowl with the salmon
Stir everything together until it is mixed very well. Scoop out 1/3 cup portions onto wax or parchment paper. Then using your hands, gently shape the mixture into patties.
Heat a skillet on medium heat with olive oil covering the bottom of the skillet completely (About ¼ inch of oil in the skillet…it’s tough to say how much olive oil you need, because it depends on the size of your skillet). I prefer to use an iron skillet, but any skillet will do.
Once the skillet is fully heated, gently scoop up the patties and place in the skillet. Cook the patties for about 3-4 minutes on each side.
Enjoy by itself, in a keto bun, or on a bed of your favorite greens.
You may also choose to add a little flair to your salmon patties by drizzling this quick and easy creamy lemon dill sauce over the top. This optional step is super quick and easy to make by simply stirring a little dillweed and lemon juice into homemade mayonnaise.
1 cup mayo
1 tbsp dillweed
½ lemon juiced and zested
I hope your family enjoys the keto salmon patties as much as mine! And, be sure to bookmark this page, and sign up for the newsletter to get even more keto dinner recipe ideas.
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- Preheat the oven to 425 degrees Fahrenheit.
- Drizzle the salmon with a tablespoon of olive oil and season with salt and pepper. Cook for 10-13 minutes, or until it easily flakes with a fork.
- Remove the salmon from the oven and let it cool.
- While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion until soft and translucent. Add the minced garlic the last 1-2 minutes, just long enough to heat up and merge the flavors. Remove from the heat and let cool.
- Use your hands or a fork to flake the cooled salmon a large bowl. Add the cooled onion and garlic along with all the other ingredients.
- Stir all ingredients until well mixed.
- Scoop out 1/3 cup portions onto wax or parchment paper. Then using your hands, gently shape the mixture into patties.
- Heat a skillet on medium heat with olive oil covering the bottom of the skillet completely (About ¼ inch of oil in the skillet)
- Once the skillet is fully heated, gently scoop up the patties and place in the skillet. Cook the patties for about 3-4 minutes on each side.
- Enjoy by itself, in a keto bun, or on a bed of greens. I like to make a quick dressing by stirring a little dill weed and lemon juice into homemade mayonnaise and drizzle on top.
Nutrition Information:Yield: 4 Serving Size: 2 small patties
Amount Per Serving: Calories: 463Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 167mgSodium: 330mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 33g