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Crispy Garlic Parmesan Keto Salmon Patties - Easy, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (14–15 oz total) wild-caught salmon, drained and flaked, skin and bones removed if desired
  • 2 large eggs, lightly beaten
  • 1/2 cup finely grated Parmesan cheese (the powdery kind works best for binding)
  • 1/3 cup almond flour (or fine-ground almond meal)
  • 2 tablespoons mayonnaise (avocado oil mayo if preferred)
  • 1 tablespoon Dijon mustard
  • 2–3 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional but tasty)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice and 1 teaspoon lemon zest
  • 2–3 tablespoons avocado oil or light olive oil for pan-frying
  • Lemon wedges, for serving
  • Optional dipping sauce: 1/3 cup mayonnaise mixed with 1 tablespoon lemon juice, 1 teaspoon Dijon, pinch of salt, and chopped parsley

Method
 

  1. Prep the salmon: Drain well. If using canned salmon with bones and skin, remove them if you prefer a smoother texture. Flake the salmon into a large bowl.
  2. Mix the base: Add eggs, Parmesan, almond flour, mayonnaise, Dijon, garlic, parsley, onion powder, smoked paprika, salt, pepper, lemon juice, and zest. Stir gently until the mixture holds together.
  3. Adjust the texture: If the mixture feels too wet, add 1–2 more tablespoons almond flour. If it’s too dry, add a teaspoon of mayo or a splash of lemon juice.
  4. Shape the patties: Divide into 8 small or 6 medium patties, about 3/4 inch thick. Press edges to keep them neat.
  5. Chill briefly: Place formed patties on a plate and chill for 15–20 minutes. This step helps them stay intact when frying.
  6. Heat the pan: Set a large skillet over medium heat. Add 1–2 tablespoons oil and let it shimmer but not smoke.
  7. Pan-fry to crisp: Cook patties in batches, 3–4 minutes per side, until deep golden and crisp. Add more oil as needed and avoid crowding the pan.
  8. Rest and serve: Transfer to a paper towel–lined plate. Squeeze with lemon and serve with the optional dipping sauce or a simple arugula salad.