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Cream Cheese Keto Salmon Patties - Easy, Juicy, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cans (14–15 oz total) wild-caught salmon, drained and flaked (or 12 oz cooked fresh salmon, flaked)
  • 4 oz cream cheese, softened
  • 1 large egg
  • 1/3 cup almond flour (fine blanched is best)
  • 2 tablespoons mayonnaise (avocado or olive oil based)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • 1/4 cup finely chopped green onion (or red onion)
  • 2 tablespoons chopped fresh dill (or 1 teaspoon dried)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2–3 tablespoons avocado oil or olive oil for pan-frying
  • Lemon wedges and extra dill for serving (optional)

Method
 

  1. Prep the salmon. Drain canned salmon well. Remove large bones and skin if you prefer, but small soft bones are edible and add calcium. Flake the salmon with a fork in a large bowl.
  2. Mix the base. In a separate bowl, mash the cream cheese until smooth. Stir in the egg, mayonnaise, Dijon, lemon juice, garlic powder, smoked paprika, salt, and pepper until fully combined.
  3. Combine and bind. Add the cream cheese mixture to the salmon. Fold in almond flour, green onion, and dill. The mixture should be moist but hold together when pressed. If it’s too wet, add 1–2 more tablespoons of almond flour.
  4. Shape the patties. Using damp hands, form 8 small patties or 6 larger ones, about 3/4 inch thick. Press edges to keep them compact so they don’t crack while cooking.
  5. Chill briefly. For the best sear, refrigerate patties for 15–20 minutes. This helps them firm up and hold their shape in the pan.
  6. Heat the pan. Warm a large skillet over medium heat. Add 1–2 tablespoons of oil and let it shimmer before adding patties.
  7. Pan-fry. Cook patties in batches without crowding. Sear 3–4 minutes per side until deep golden and crisp. Add more oil as needed between batches.
  8. Taste and finish. Sprinkle with a pinch of salt while hot. Serve with lemon wedges and extra dill. They pair well with crisp salad greens, sautéed asparagus, or cauliflower rice.