Keto Salmon Patties With Hot Honey Glaze – Crispy, Flavor-Packed, and Low-Carb
These salmon patties hit the sweet spot: crispy edges, tender centers, and a glossy hot honey glaze that brings just enough heat. They’re quick enough for a weeknight but special enough for guests. You’ll get all the rich flavor of salmon without the carb-heavy fillers.
The glaze tastes indulgent yet stays low-carb with a smart swap. Serve them with a simple side salad or cauliflower mash, and dinner is done.
Keto Salmon Patties With Hot Honey Glaze - Crispy, Flavor-Packed, and Low-Carb
Ingredients
Method
- Salmon: 1 1/2 pounds skinless salmon, finely chopped or flaked (or two 6–7 oz cans of wild salmon, drained and flaked)
- Eggs: 2 large, for binding
- Almond flour: 1/2 cup, for structure without carbs
- Mayonnaise: 2 tablespoons, for moisture and tenderness
- Dijon mustard: 1 tablespoon, for tang
- Green onion: 2 tablespoons, finely sliced
- Fresh parsley or dill: 2 tablespoons, chopped
- Garlic: 1 clove, minced
- Lemon zest: 1 teaspoon, plus lemon wedges for serving
- Salt and black pepper: To taste
- Avocado oil or light olive oil: 2–3 tablespoons, for pan-searing
- Sugar-free honey substitute: 1/4 cup (look for keto-friendly “honey” syrups)
- Apple cider vinegar: 1 tablespoon
- Hot sauce: 1–2 teaspoons, to taste
- Red pepper flakes: Pinch, optional for extra heat
- Butter: 1 tablespoon, to round out the glaze
- Salt: Tiny pinch
Why This Recipe Works
Salmon is rich and flavorful, so it holds its own with minimal ingredients. Using almond flour and eggs creates a light, cohesive patty without breadcrumbs, keeping the carbs low.
A quick pan-sear builds a crisp crust while keeping the interior moist. The hot honey glaze adds a sweet-heat finish that cuts through the richness and makes the patties pop. Best of all, the whole recipe comes together in under 30 minutes.
What You’ll Need
- Salmon: 1 1/2 pounds skinless salmon, finely chopped or flaked (or two 6–7 oz cans of wild salmon, drained and flaked)
- Eggs: 2 large, for binding
- Almond flour: 1/2 cup, for structure without carbs
- Mayonnaise: 2 tablespoons, for moisture and tenderness
- Dijon mustard: 1 tablespoon, for tang
- Green onion: 2 tablespoons, finely sliced
- Fresh parsley or dill: 2 tablespoons, chopped
- Garlic: 1 clove, minced
- Lemon zest: 1 teaspoon, plus lemon wedges for serving
- Salt and black pepper: To taste
- Avocado oil or light olive oil: 2–3 tablespoons, for pan-searing
For the Hot Honey Glaze (Keto-Friendly):
- Sugar-free honey substitute: 1/4 cup (look for keto-friendly “honey” syrups)
- Apple cider vinegar: 1 tablespoon
- Hot sauce: 1–2 teaspoons, to taste
- Red pepper flakes: Pinch, optional for extra heat
- Butter: 1 tablespoon, to round out the glaze
- Salt: Tiny pinch
How to Make It
- Prep the salmon. If using fresh salmon, remove any pin bones.
Finely chop by hand or pulse in a food processor until coarsely minced. If using canned salmon, drain well and flake with a fork.
- Mix the base. In a large bowl, whisk eggs, mayonnaise
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