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Bacon Cheddar Keto Salmon Patties – Crisp, Savory, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 (6–7 oz) cans salmon, drained and flaked (or 12–14 oz cooked salmon, flaked)
  • 4 slices bacon, cooked crisp and crumbled (reserve 1–2 tablespoons bacon fat)
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 small onion, finely minced (about 1/3 cup)
  • 2 tablespoons fresh parsley or chives, chopped
  • 2 large eggs
  • 1/2 cup fine almond flour
  • 1 tablespoon mayonnaise (or sour cream)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon black pepper
  • 2–3 tablespoons avocado oil, ghee, or reserved bacon fat for frying
  • Lemon wedges, to serve
  • Optional: pinch of red pepper flakes for heat

Method
 

  1. Prep the mix-ins: Cook bacon until crisp, then crumble. Finely mince onion and chop herbs. Drain salmon well and flake with a fork, picking out any large bones or skin if desired.
  2. Make the base: In a large bowl, whisk eggs with mayonnaise, Dijon, lemon zest, garlic powder, smoked paprika, salt, and pepper until smooth.
  3. Combine: Add salmon, almond flour, cheddar, onion, herbs, and bacon to the bowl. Gently mix until the mixture holds together. If it’s too wet, add 1–2 tablespoons more almond flour. If too dry, add a splash of mayo.
  4. Form patties: Scoop about 1/3 cup of mixture per patty and shape into 8 small patties (or 6 larger ones). Press to about 3/4-inch thick for even cooking.
  5. Chill briefly (optional but helpful): Set patties on a plate and chill for 10–15 minutes. This helps them stay firm in the pan.
  6. Heat the skillet: Warm a large nonstick or well-seasoned cast-iron skillet over medium heat. Add avocado oil, ghee, or a mix with reserved bacon fat.
  7. Sear the patties: Place patties in the skillet without crowding. Cook 3–4 minutes per side until deep golden and crisp, lowering the heat if they brown too fast. The cheese will melt and help form a crust.
  8. Drain and rest: Transfer to a paper towel–lined plate and let rest 2 minutes to set.
  9. Serve: Squeeze lemon over the top. Enjoy with a simple slaw, sautéed greens, or a quick dipping sauce like lemon-garlic mayo.