Keto Salmon Patties With Creamy Dill Sauce – Easy, Flavorful, and Low-Carb

These salmon patties hit that sweet spot between comfort food and weeknight convenience. They’re crispy on the outside, tender inside, and full of bright, herby flavor. The creamy dill sauce adds a cool, tangy finish that makes each bite feel satisfying without being heavy.

Best of all, everything is keto-friendly and comes together with pantry staples. Make them for meal prep, a quick lunch, or a simple dinner that still feels special.

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Keto Salmon Patties With Creamy Dill Sauce – Easy, Flavorful, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 cans (14–15 oz total) wild-caught salmon, drained and flaked (or about 2 cups cooked, flaked salmon)
• 2 large eggs
• 1/2 cup almond flour
• 2 tablespoons mayonnaise (sugar-free)
• 2 tablespoons finely chopped fresh dill (or 2 teaspoons dried dill)
• 2 tablespoons finely chopped parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional but recommended)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste
• 2–3 tablespoons avocado oil or light olive oil, for pan-frying
• 1/2 cup mayonnaise (sugar-free)
• 1/4 cup sour cream or Greek yogurt (full-fat for keto)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced (or 1/4 teaspoon garlic powder)
• Salt and black pepper, to taste

Method

 

1. Prep the salmon: Drain canned salmon well and remove large bones and skin if preferred. Flake with a fork. If using cooked salmon, flake into small pieces and let cool.
2. Mix the base: In a large bowl, whisk eggs, mayonnaise, Dijon mustard, lemon juice, and zest until smooth.
3. Add dry ingredients: Stir in almond flour, garlic powder, onion powder, dill, parsley, and a pinch of salt and pepper.
4. Fold in salmon: Gently mix the salmon into the bowl until the mixture holds together. Adjust seasoning. If it feels too wet, add 1–2 more tablespoons almond flour.
5. Form patties: With damp hands, shape into 8 small patties (about 2 1/2–3 inches wide) or 4 larger ones. Place on a plate and chill for 10–15 minutes to help them set.
6. Make the sauce: In a small bowl, combine mayonnaise, sour cream, lemon juice, dill, Dijon, and garlic. Season with salt and pepper. Refrigerate until serving.
7. Heat the pan: Add oil to a large nonstick or cast-iron skillet over medium heat. You want a thin, even layer of oil.
8. Cook the patties: Place patties in the hot skillet without crowding. Cook 3–4 minutes per side (smaller patties) or 4–5 minutes per side (larger patties), until golden brown and crisp.
9. Rest and serve: Transfer to a paper towel–lined plate. Serve warm with generous spoonfuls of creamy dill sauce and extra lemon wedges.

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Why This Recipe Works

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• Almond flour replaces breadcrumbs for a low-carb binder that still gives a great, tender texture.
• Fresh herbs and lemon brighten the rich salmon, so the patties taste light, not fishy.
• Shallow pan-frying creates a crisp crust while keeping the inside moist.
• Easy, creamy dill sauce balances the patties with tang and freshness, using simple ingredients.
• Flexible with salmon types—use canned for convenience or cooked fresh salmon for a deluxe version.

Ingredients

For the Salmon Patties

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• 2 cans (14–15 oz total) wild-caught salmon, drained and flaked (or about 2 cups cooked, flaked salmon)
• 2 large eggs
• 1/2 cup almond flour
• 2 tablespoons mayonnaise (sugar-free)
• 2 tablespoons finely chopped fresh dill (or 2 teaspoons dried dill)
• 2 tablespoons finely chopped parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional but recommended)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste
• 2–3 tablespoons avocado oil or light olive oil, for pan-frying

For the Creamy Dill Sauce

• 1/2 cup mayonnaise (sugar-free)
• 1/4 cup sour cream or Greek yogurt (full-fat for keto)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced (or 1/4 teaspoon garlic powder)
• Salt and black pepper, to taste

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Step-by-Step Instructions

1. Prep the salmon: Drain canned salmon well and remove large bones and skin if preferred. Flake with a fork.

   If using cooked salmon, flake into small pieces and let cool.

2. Mix the base: In a large bowl, whisk eggs, mayonnaise, Dijon mustard, lemon juice, and zest until smooth.
3. Add dry ingredients: Stir in almond flour, garlic powder, onion powder, dill, parsley, and a pinch of salt and pepper.
4. Fold in salmon: Gently mix the salmon into the bowl until the mixture holds together. Adjust seasoning. If it feels too wet, add 1–2 more tablespoons almond flour.
5. Form patties: With damp hands, shape into 8 small patties (about 2 1/2–3 inches wide) or 4 larger ones.

   Place on a plate and chill for 10–15 minutes to help them set.

6. Make the sauce: In a small bowl, combine mayonnaise, sour cream, lemon juice, dill, Dijon, and garlic. Season with salt and pepper. Refrigerate until serving.
7. Heat the pan: Add oil to a large nonstick or cast-iron skillet over medium heat.

   You want a thin, even layer of oil.

8. Cook the patties: Place patties in the hot skillet without crowding. Cook 3–4 minutes per side (smaller patties) or 4–5 minutes per side (larger patties), until golden brown and crisp.
9. Rest and serve: Transfer to a paper towel–lined plate. Serve warm with generous spoonfuls of creamy dill sauce and extra lemon wedges.

Storage Instructions

• Refrigerator: Store cooked patties in an airtight container for 3–4 days.

  Keep the sauce in a separate sealed jar.

• Freezer: Freeze cooked patties on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm in a skillet over medium heat with a touch of oil for 2–3 minutes per side. Air fryer at 350°F (175°C) for 4–6 minutes also works well.
• Make-ahead: Form uncooked patties and refrigerate up to 24 hours before cooking.

  For longer storage, freeze raw patties and cook from thawed.

Why This is Good for You

• Protein-dense: Salmon patties offer a satisfying protein boost that supports steady energy and satiety.
• Omega-3 fats: Salmon is rich in EPA and DHA, which support heart, brain, and joint health.
• Keto-friendly: Almond flour and sugar-free condiments keep carbs low without sacrificing texture or flavor.
• Healthy fats: Using avocado or olive oil and full-fat dairy aligns with ketogenic macros and helps with nutrient absorption.
• Herbs and lemon: Fresh dill, parsley, and citrus bring antioxidants and a clean flavor profile.

Common Mistakes to Avoid

• Too much moisture: If your mixture is loose, the patties will fall apart. Drain salmon well and add a bit more almond flour as needed.
• Pan too hot or too cold: High heat burns the crust before the center warms. Low heat turns them soggy.

  Aim for steady medium heat.

• Overmixing: Stir just until combined. Overworking makes the patties dense and tough.
• Skipping the chill: A short chill helps the patties firm up, making them easier to flip without breaking.
• Under-seasoning: Taste the mixture before forming. Salmon loves salt, lemon, and dill—make them sing.

Variations You Can Try

• Spicy chipotle: Add 1 teaspoon chipotle powder or minced chipotle in adobo to the mix.

  Swap dill in the sauce for cilantro and lime.

• Herb medley: Use chives and tarragon instead of dill and parsley for a gentle, oniony twist.
• Cajun style: Add 1–2 teaspoons Cajun seasoning to the patties and a squeeze of lemon to the sauce.
• Air fryer: Brush patties lightly with oil and air fry at 380°F (195°C) for 8–10 minutes, flipping halfway, until golden.
• Tuna or crab swap: Use canned tuna or lump crab meat for a different take. Adjust almond flour as needed for binding.

FAQ

Can I use fresh salmon instead of canned?

Yes. Cook about 1 pound of salmon (baked, poached, or pan-seared), let it cool, then flake gently.

You’ll need around 2 cups of cooked salmon to match the recipe.

What can I use instead of almond flour?

Coconut flour can work, but it’s very absorbent. Start with 1–2 tablespoons and add more only if needed. Crushed pork rinds are another great low-carb binder and add extra crunch.

How do I keep the patties from falling apart?

Make sure the salmon is well-drained, the mixture is chilled for at least 10 minutes, and the pan is at medium heat with enough oil.

Flip only once, after a solid crust forms.

Is the sauce keto-friendly?

Yes. Use sugar-free mayonnaise and full-fat sour cream or Greek yogurt. The carbs are minimal, and the fat helps keep you full.

What should I serve with these?

Try a simple side salad, sautéed asparagus, roasted broccoli, or cauliflower mash.

A squeeze of lemon and extra dill on top is always a win.

Can I bake the patties instead?

You can. Brush with oil and bake at 400°F (205°C) on a parchment-lined sheet for 12–15 minutes, flipping once. They won’t be as crispy as pan-fried, but still tasty.

How long will the sauce keep?

The creamy dill sauce keeps for 4–5 days in the fridge in a sealed container.

Stir before serving, and add a squeeze of lemon if it tastes flat.

Are the bones in canned salmon okay to eat?

They’re edible and soft, adding calcium. If the texture bothers you, pick out larger pieces, or mash them finely with a fork so they disappear in the mix.

In Conclusion

Keto Salmon Patties with Creamy Dill Sauce deliver a crisp, savory bite with a cool, tangy finish—without the carbs. They’re quick to make, easy to customize, and perfect for meal prep.

Keep a few patties and a jar of sauce in the fridge, and you’ve got a reliable, satisfying meal ready to go any day of the week.