Keto Salmon Patties inspired by a Maryland Crab Cake. These are delicious – you will not miss the carbs! Made with canned salmon, almond flour, Old Bay Seasoning & celery. Quick to mix up & quick to make!
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Keto Salmon Cakes with a Maryland Flair
So….just about everyone I know is on keto. Perhaps that’s an exaggeration, but it certainly has become quite the popular way of eating.
I’ve been making keto & low carb recipes for years. I find the savory recipes come naturally to me, the baking recipes involve a bit more wizardry & patience.
You don’t have to be on keto to enjoy these Keto Salmon Patties – they’re delicious! One bite and you’ll know they’re salmon – but the Old Bay & sweet & salty crunch of celery takes your taste buds to a Maryland style crabcake. Yum!
Looking for some more low carb seafood recipes? Check out these recipes – Brown Butter Haddock & Air Fryer Shrimp
Ingredients
Any kind of canned salmon works to make these Keto Salmon Patties. Here I’m using Alaskan Pink Salmon. I use various brands – this one here is most readily available online. Locally, I find “Pink Pride” (as pictured) Canned Salmon.
First thing you’re going to here – open & drain the salmon. Next, flake with a fork. All canned fish is pressure canned and will be a bit smashed and condensed. You’re going to flake, separate and almost fluff it up with that fork. I recommend leaving any skin and/or bones – they really do provide valuable nutrients. In all honestly, once the salmon patties are done the texture of the bones are quite pleasant and give a dry crunchiness.
I really appreciate celery in salmon patties – I like the crunch without the over powering flavor of onion. Cut the celery in half lengthwise & then chop thin slices.
A few words on mayo. Please use real mayonnaise. Be that homemade, Hellman’s, Kraft, Duke’s – that’s all perfect. None of that sweet salad dressing mayo – it just doesn’t work in this recipe.
Next combine all ingredients in a mixing bowl and gently stir & flake to combine.
Cooking Instructions
These salmon patties hold up pretty well during cooking, but if you’re new to making them I have a few tips.
I add a generous amount of butter to my griddle. I scoop the patties with a spoon and lightly pat & roll to form a solid patty. Aim for 6 -8 patties.
Usually I swear up & down upon cast iron skillets or good stainless steel for pan frying (actually everything)…BUT. These salmon patties are really effortless to make on a non-stick surface. I use the Cuisanart Griddler and can get the whole batch on at once. This is the only non-stick cookware I own anymore – and its a combined griddle, panini press & waffle press. Plus it folds in half and can be used whole or half & stores compactly.
Which leads to the next tip – do not overcrowd the pan. You’ll want enough room to get a spatula under to flip without pushing them all around & smashing them into each other. If you are not using a griddle, I recommend frying in two batches.
Drop onto your hot, buttered griddle. You’ll want the patties to be golden brown before flipping, so at least 3-5 minutes before the first flip. After flipping, you can press down gently.
Continue to cook until the patties are at least a deep golden brown. I flip a few times. Add more butter if you’d like – hey, it’s keto.
Serve with lemon slices, greens or with veggies. As for dipping sauces – cocktail sauce, tarter sauce, remoulade sauce – whatever you like! Here I served these with a quick sauce I mixed up – mayo, relish & sriracha.
Hope you enjoy!
Amanda ♥
Keto Salmon Patties
Ingredients
- 14.5 ounce canned salmon
- 1/2 cup almond flour
- 2 large eggs
- 1/4 cup real mayonnaise
- 1 stalk celery cut in half lengthwise & chopped thin
- 1 teaspoon dijon mustard
- 1 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon parsley dried
- 1/4 teaspoon salt
- pinch black pepper
- 3 tablespoon butter more if needed
- optional lemon & dipping sauces – hot sauce, cocktail sauce, tarter sauce, remoulade sauce to serve
Instructions
- Preheat griddle to 350° or pan over medium-high heat.
- Drain salmon and flake with a fork. I recommend leaving in skin & bones for both nutritional value & texture.
- Combine salmon, almond flour, eggs, mayonnaise, celery, mustard, Old Bay seasoning, garlic, parsley, salt & pepper. Mix until combined
- Form 6-8 patties. Use a large spoon, cookie or ice cream scoop to scoop patties. Form / pat by hand.
- Add butter to pan (if not already). When hot & melted drop patties onto pan.
- Pan fry 3-5 minutes or until bottom is golden brown. Flip, and fry another 3-5 minutes. Continue to flip & fry until desired browness. Add more butter if you'd like.
- (Optional) Serve with lemon slices, greens or with veggies. As for dipping sauces – cocktail sauce, tarter sauce, remoulade sauce – whatever you like! Here I served these with a quick sauce I mixed up – mayo, relish & sriracha.
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