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Keto Salmon Patties With Spicy Garlic Butter – Crispy, Flavor-Packed, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.