Keto Salmon Patties With Spicy Garlic Butter – Crispy, Flavor-Packed, and Low-Carb
If you love a fast, satisfying meal that doesn’t taste “diet,” these Keto Salmon Patties with Spicy Garlic Butter will be a new go-to. They’re crisp on the outside, tender inside, and full of bold flavor. The spicy garlic butter melts over the hot patties and turns simple ingredients into something special.
You can make them with canned or fresh salmon, and they cook in minutes. This is the kind of recipe that makes low-carb eating feel easy and exciting.
Keto Salmon Patties With Spicy Garlic Butter – Crispy, Flavor-Packed, and Low-Carb
Ingredients
Method
- Prep the salmon. Drain canned salmon well. Remove large bones and skin if you prefer a smoother texture. If using cooked salmon, flake it with a fork into small pieces.
- Mix the base. In a large bowl, whisk eggs, mayonnaise, and Dijon until smooth. Stir in almond flour, garlic powder, onion powder, lemon zest, green onions, and herbs. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Fold in the salmon. Add the salmon to the bowl and gently mix until evenly combined. The mixture should be moist but hold together. If it’s too loose, add 1–2 tablespoons more almond flour.
- Form patties. Divide into 8 small patties or 4 larger ones. Press firmly so they stay compact. Chill for 10 minutes in the fridge if you have time; it helps them hold their shape.
What Makes This Recipe So Good
- Quick and weeknight-friendly: The patties come together in about 20 minutes, especially if you use canned salmon.
- Perfect texture: Almond flour keeps them tender while helping them crisp up in the skillet.
- Packed with protein and healthy fats: Salmon brings omega-3s, and the butter sauce adds rich, satisfying flavor without carbs.
- Customizable heat: Adjust the spice in the butter to your liking with red pepper flakes or hot sauce.
- Great for meal prep: They reheat well and taste just as good the next day.
Shopping List
- Salmon: 2 cans (14–15 ounces total) wild-caught salmon, drained and flaked, or about 1 pound cooked salmon, flaked
- Eggs: 2 large, for binding
- Almond flour: 1/2 cup, superfine if possible
- Mayonnaise: 2 tablespoons (or full-fat Greek yogurt if you tolerate it)
- Dijon mustard: 1 tablespoon
- Green onion: 2–3, thinly sliced
- Fresh parsley or dill: 2 tablespoons, chopped
- Lemon zest: From 1 lemon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Salt and black pepper
- Olive oil or avocado oil: For pan-frying
- Butter: 4 tablespoons, for the sauce
- Fresh garlic: 3 cloves, minced for the sauce
- Red pepper flakes: 1/2–1 teaspoon, to taste
- Lemon juice: 1–2 teaspoons, for the sauce
- Optional add-ins: A splash of hot sauce, a pinch of smoked paprika, or capers for briny flavor
How to Make It
- Prep the salmon. Drain canned salmon well. Remove large bones and skin if you prefer a smoother texture.
If using cooked salmon, flake it with a fork into small pieces.
- Mix the base. In a large bowl, whisk eggs, mayonnaise, and Dijon until smooth. Stir in almond flour, garlic powder, onion powder, lemon zest, green onions, and herbs. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Fold in the salmon. Add the salmon to the bowl and gently mix until evenly combined.
The mixture should be moist but hold together. If it’s too loose, add 1–2 tablespoons more almond flour.
- Form patties. Divide into 8 small patties or 4 larger ones. Press firmly so they stay compact.
Chill for 10 minutes in the fridge if you have time; it helps them hold their shape.
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