Crispy & Flavorful Salmon Patties

Ingredients

Servings: 6–8 patties
Prep time: 15 minutes
Cook time: 10–15 minutes

• 2 cups cooked salmon, flaked (fresh, baked, or canned and well drained)
• 1 large egg
• ⅓ cup breadcrumbs or almond flour for a low-carb version
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 2 tbsp finely chopped onion
• 1 tbsp fresh parsley or dill, chopped
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and black pepper, to taste
• 2–3 tbsp olive oil, for frying

Instructions

1. Prepare the salmon: Place the cooked salmon in a large mixing bowl and flake it with a fork. Remove any skin and bones if necessary.
2. Mix the ingredients: Add the egg, breadcrumbs or almond flour, mayonnaise, lemon juice, chopped onion, parsley or dill, garlic powder, paprika, salt, and black pepper.
3. Combine well: Mix gently until everything is evenly incorporated. The mixture should hold together when pressed. If it feels too wet, add a little more almond flour or breadcrumbs.
4. Shape the patties: Divide the mixture into 6–8 equal portions. Shape each portion into a patty about ½ inch thick.
5. Chill if needed: Refrigerate the patties for 10–15 minutes to help them hold their shape during frying.
6. Heat the oil: Add 2–3 tablespoons of olive oil to a large skillet over medium heat.
7. Fry until crispy: Place the patties in the skillet without overcrowding. Cook for 3–5 minutes per side, until golden brown and crisp on the outside. Turn carefully with a spatula.
8. Drain and serve: Transfer the patties to a paper towel-lined plate to absorb excess oil. Serve warm with lemon wedges and your favorite dipping sauce.

Serving Suggestions

• Serve with a fresh cucumber salad or steamed broccoli.
• Pair with cauliflower rice for a low-carb meal.
• Add a creamy garlic-lemon or dill sauce.
• Enjoy in lettuce wraps with sliced avocado.

Low-Carb Tips

• Use almond flour instead of breadcrumbs.
• Check that your mayonnaise contains no added sugar.
• Serve with non-starchy vegetables instead of bread or potatoes.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or air fryer to restore crispiness.

Nutrition estimate per patty (if making 8): Approximately 150–190 calories and 12–16 g protein, depending on the salmon and amount of oil absorbed. Almond flour makes this recipe lower in carbohydrates than breadcrumbs, and the patties can fit a keto diet depending on the ingredients and serving size.