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Cheesy Herb Keto Salmon Patties – Crisp, Savory, and Satisfying

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 2 cans (14–15 oz total) wild-caught salmon, drained and flaked, or 14–16 oz cooked salmon
  • Cheese: 1/2 cup shredded mozzarella; 1/3 cup grated parmesan
  • Eggs: 2 large
  • Binder: 1/3–1/2 cup super-fine almond flour (start with 1/3 cup)
  • Herbs: 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh dill (or 1 teaspoon dried)
  • Aromatics: 2 cloves garlic, minced; 2 green onions, thinly sliced
  • Citrus: Zest of 1 lemon; optional 1 teaspoon lemon juice
  • Spices: 1/2 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper (optional); 1/2 teaspoon black pepper
  • Salt: 1/2–3/4 teaspoon kosher salt (adjust to taste)
  • Fat for cooking: 2–3 tablespoons avocado oil, olive oil, or ghee
  • Optional add-ins: 1 tablespoon Dijon mustard; 1 tablespoon capers, chopped; extra dill for garnish
  • To serve: Lemon wedges; keto-friendly dip (garlic aioli, dill yogurt, or spicy mayo)

Method
 

  1. Prep the salmon: Drain canned salmon well and remove large bones or skin if you prefer a smoother texture. Flake into a large bowl.
  2. Add the mix-ins: Stir in mozzarella, parmesan, eggs, parsley, dill, garlic, green onions, lemon zest, smoked paprika, black pepper, and salt. Add Dijon and capers if using.
  3. Bind with almond flour: Sprinkle in 1/3 cup almond flour and mix gently. The mixture should be moist but hold together. If it feels too wet, add up to 2 more tablespoons.
  4. Shape the patties: With damp hands, form 8 patties, about 1/2-inch thick. Press lightly so they’re compact but not dense.
  5. Chill briefly (optional but helpful): Place patties on a plate and refrigerate 10–15 minutes to firm up. This helps them stay intact while cooking.
  6. Pan-fry: Heat oil or ghee in a large skillet over medium heat. When shimmering, add patties without crowding. Cook 3–4 minutes per side until golden and crisp.
  7. Air-fry option: Lightly oil the basket. Air-fry at 390°F (200°C) for 8–10 minutes, flipping halfway, until browned and heated through.
  8. Bake option: Place on a parchment-lined sheet, brush tops with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once for even browning.
  9. Finish and serve: Squeeze with lemon and garnish with extra dill. Pair with a simple green salad, sautéed zucchini, or cauliflower mash.