Keto Salmon Patties With Sun-Dried Tomatoes – Crisp, Savory, and Low-Carb
These salmon patties bring bold flavor and a satisfying crunch without loading up on carbs. Sun-dried tomatoes add a tangy punch that wakes up every bite, while lemon and herbs keep things bright and fresh. You can pan-fry them in minutes and serve them with a simple green salad, cauliflower rice, or a quick lemony yogurt dip.
They’re great for busy weeknights, meal prep, or when you want something a little special that still feels easy. Expect juicy centers, golden edges, and a clean finish that makes you want seconds.
Ingredients
Method
- Prep the salmon: If using canned salmon, drain well and remove any large bones or skin. If using cooked salmon, flake it into small pieces with a fork.
- Chop flavor boosters: Finely chop sun-dried tomatoes, dill or parsley, and green onions. Zest the lemon first, then squeeze a little juice.
- Mix the base: In a large bowl, whisk the egg, mayonnaise, Dijon, lemon zest, lemon juice, garlic, salt, pepper, and red pepper flakes.
- Add dry ingredients: Stir in the almond flour until the mixture thickens slightly. This helps the patties hold shape.
- Fold in salmon and mix-ins: Add salmon, sun-dried tomatoes, herbs, and green onions. Gently fold to keep some texture. The mixture should be moist but not wet.
- Shape the patties: Divide into 6–8 patties, about 1/2 inch thick. If the mix feels loose, chill for 10–15 minutes to firm up.
- Heat the pan: Warm a large skillet over medium heat. Add oil and let it shimmer before adding patties.
- Pan-fry to golden: Cook patties 3–4 minutes per side until deeply golden and crisp at the edges. Avoid overcrowding; cook in batches if needed.
- Rest briefly: Transfer to a plate lined with a paper towel for 1–2 minutes to set and shed any excess oil.
- Serve: Pair with a simple salad, roasted asparagus, or a dollop of lemon-dill yogurt or mayo. Add lemon wedges on the side.
What Makes This Special
- Low-carb and gluten-free: Almond flour and egg bind the patties without breadcrumbs, keeping the carbs in check.
- Big flavor, minimal effort: Sun-dried tomatoes, lemon zest, and dill make these taste restaurant-worthy with simple prep.
- Versatile protein: Use canned salmon for weeknights or leftover baked salmon when you’ve got it.
- Quick cook time: About 10 minutes in the pan for a crisp exterior and tender middle.
- Meal prep friendly: Make a batch, chill or freeze, and reheat for fast lunches or dinners.
What You’ll Need
- Salmon: 14–16 oz canned wild salmon (drained and flaked) or cooked leftover salmon, skinless and boneless if possible.
- Sun-dried tomatoes: 1/3 cup finely chopped. Use oil-packed for extra richness; blot excess oil.
- Almond flour: 1/3 cup, for binding and a tender texture.
- Egg: 1 large, to help hold everything together.
- Mayonnaise: 2 tablespoons, adds moisture and richness.
- Dijon mustard: 1 teaspoon, for a gentle kick.
- Lemon zest: 1 teaspoon, plus 1–2 teaspoons lemon juice for brightness.
- Fresh dill or parsley: 2 tablespoons chopped (dill is classic; parsley works well too).
- Green onion or chives: 2 tablespoons chopped, for mild onion flavor.
- Garlic: 1 small clove minced (or 1/4 teaspoon garlic powder).
- Salt and pepper: About 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, to taste.
- Crushed red pepper flakes: Pinch (optional), for heat.
- Oil for pan-frying: 2–3 tablespoons avocado oil, olive oil, or ghee.
- Optional dip: Greek yogurt or keto mayo mixed with lemon juice, dill, and a pinch of salt.
How to Make It
- Prep the salmon: If using canned salmon, drain well and remove any large bones or skin.
If using cooked salmon, flake it into small pieces with a fork.
- Chop flavor boosters: Finely chop sun-dried tomatoes, dill or parsley, and green onions. Zest the lemon first, then squeeze a little juice.
- Mix the base: In a large bowl, whisk the egg, mayonnaise, Dijon, lemon zest, lemon juice, garlic, salt, pepper, and red pepper flakes.
- Add dry ingredients: Stir in the almond flour until the mixture thickens slightly. This helps the patties hold shape.
- Fold in salmon and mix-ins: Add salmon, sun-dried tomatoes, herbs, and green onions.
Gently fold to keep some texture. The mixture should be moist but not wet.
- Shape the patties: Divide into 6–8 patties, about 1/2 inch thick. If the mix feels loose, chill for 10–15 minutes to firm up.
- Heat the pan: Warm a large skillet over medium heat.
Add oil and let it shimmer before adding patties.
- Pan-fry to golden: Cook patties 3–4 minutes per side until deeply golden and crisp at the edges. Avoid overcrowding; cook in batches if needed.
- Rest briefly: Transfer to a plate lined with a paper towel for 1–2 minutes to set and shed any excess oil.
- Serve: Pair with a simple salad, roasted asparagus, or a dollop of lemon-dill yogurt or mayo. Add lemon wedges on the side.
Keeping It Fresh
- Refrigerate: Store cooked patties in an airtight container for up to 3 days.
Keep the dip separate.
- Reheat: Warm in a skillet over medium heat with a touch of oil for 2–3 minutes per side. Air fryer at 360°F (180°C) for 4–6 minutes also works well.
- Freeze: Place patties on a lined sheet to freeze individually, then move to a freezer bag. Freeze up to 2 months.
Reheat from frozen in the oven or air fryer until hot and crisp.
- Make-ahead mix: The uncooked mixture can be shaped and chilled for up to 24 hours before frying. Add a bit more almond flour if it loosens as it sits.
Health Benefits
- Omega-3 fats: Salmon is rich in EPA and DHA, which support heart health, brain function, and a healthy inflammatory response.
- Protein-forward: Each patty offers a solid protein boost that helps with satiety and muscle maintenance on a keto plan.
- Low-carb binders: Almond flour keeps carbs low while adding vitamin E, magnesium, and a pleasant, nutty texture.
- Nutrient-dense add-ins: Sun-dried tomatoes bring concentrated antioxidants like lycopene along with a savory, umami kick.
- Better fats: Using olive or avocado oil adds heart-healthy monounsaturated fats and a clean, neutral taste for frying.
Common Mistakes to Avoid
- Overmixing: This can make patties dense. Fold gently to keep the mixture light with some flaky texture.
- Too much moisture: If the mix feels wet, add 1–2 tablespoons more almond flour and chill briefly.
Blot oil-packed tomatoes before chopping.
- Pan too hot or too cold: A too-hot pan burns the outside while the inside stays soft; too cold leads to soggy patties. Medium heat is your friend.
- Flipping too early: Let a crust form. If a patty sticks, give it 30 more seconds before trying again.
- Underseasoning: Salmon loves acid and salt.
Taste a small test patty and adjust salt, lemon, or herbs before cooking the full batch.
Recipe Variations
- Cheesy upgrade: Fold in 1/3 cup finely grated Parmesan for a salty, nutty edge and extra browning.
- Italian twist: Add 1 teaspoon Italian seasoning, swap dill for basil, and serve with a garlicky olive oil drizzle.
- Spicy kick: Mix in 1 teaspoon Calabrian chili paste or 1/2 teaspoon smoked paprika for warmth.
- Herb-forward: Use a mix of dill, parsley, and chives for a fresh, green punch.
- Sauce swap: Serve with pesto mayo, lemon-caper aioli, or a tahini-lemon sauce to keep it dairy-free.
- Crunch factor: Coat patties lightly in crushed pork rinds before frying for extra crispness while staying keto.
FAQ
Can I use fresh salmon instead of canned?
Yes. Flake about 14–16 ounces of cooked salmon, making sure it’s cooled and free of skin and bones. The patties will be a bit more delicate but very tender and flavorful.
Are sun-dried tomatoes keto-friendly?
In small amounts, yes.
They’re more concentrated than fresh tomatoes, so they have slightly higher carbs per ounce, but a 1/3 cup across several patties keeps the net carbs reasonable.
What can I use instead of almond flour?
Finely ground pork rinds work well and keep carbs very low. Coconut flour is not a 1:1 swap; if you try it, start with 1–2 teaspoons and adjust slowly because it’s very absorbent.
How do I keep the patties from falling apart?
Use a well-beaten egg, measure your almond flour, and let the mixture chill briefly if it feels loose. Make sure the pan is hot and avoid flipping until a crust forms.
What sauce pairs best?
A quick lemon-dill yogurt or mayo sauce is perfect.
Stir together 1/3 cup Greek yogurt or mayo, 1 tablespoon lemon juice, 1 tablespoon chopped dill, and a pinch of salt.
Can I bake these instead of pan-frying?
Yes. Brush with oil and bake at 400°F (200°C) for 12–15 minutes, flipping once. For extra color, finish under the broiler for 1–2 minutes.
How many patties does this make?
You’ll get about 6–8 medium patties, depending on thickness.
For sliders or appetizers, form smaller patties and reduce the cook time slightly.
Are these dairy-free?
They can be. Use avocado oil mayo and skip any cheese add-ins. Serve with a dairy-free sauce like lemon-garlic aioli or tahini-lemon.
Wrapping Up
Keto Salmon Patties with Sun-Dried Tomatoes are fast, flavorful, and flexible.
They deliver a crisp bite, juicy center, and bright Mediterranean notes without extra carbs. Keep the pantry staples on hand, and you’ve got an easy weeknight win or a make-ahead lunch that doesn’t feel like a compromise. Top with a squeeze of lemon, add a simple salad, and dinner is done.
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