Go Back

Keto Salmon Patties With Sun-Dried Tomatoes - Crisp, Savory, and Low-Carb

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

Ingredients
  

  • Salmon: 14–16 oz canned wild salmon (drained and flaked) or cooked leftover salmon, skinless and boneless if possible.
  • Sun-dried tomatoes: 1/3 cup finely chopped. Use oil-packed for extra richness; blot excess oil.
  • Almond flour: 1/3 cup, for binding and a tender texture.
  • Egg: 1 large, to help hold everything together.
  • Mayonnaise: 2 tablespoons, adds moisture and richness.
  • Dijon mustard: 1 teaspoon, for a gentle kick.
  • Lemon zest: 1 teaspoon, plus 1–2 teaspoons lemon juice for brightness.
  • Fresh dill or parsley: 2 tablespoons chopped (dill is classic; parsley works well too).
  • Green onion or chives: 2 tablespoons chopped, for mild onion flavor.
  • Garlic: 1 small clove minced (or 1/4 teaspoon garlic powder).
  • Salt and pepper: About 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, to taste.
  • Crushed red pepper flakes: Pinch (optional), for heat.
  • Oil for pan-frying: 2–3 tablespoons avocado oil, olive oil, or ghee.
  • Optional dip: Greek yogurt or keto mayo mixed with lemon juice, dill, and a pinch of salt.

Method
 

  1. Prep the salmon: If using canned salmon, drain well and remove any large bones or skin. If using cooked salmon, flake it into small pieces with a fork.
  2. Chop flavor boosters: Finely chop sun-dried tomatoes, dill or parsley, and green onions. Zest the lemon first, then squeeze a little juice.
  3. Mix the base: In a large bowl, whisk the egg, mayonnaise, Dijon, lemon zest, lemon juice, garlic, salt, pepper, and red pepper flakes.
  4. Add dry ingredients: Stir in the almond flour until the mixture thickens slightly. This helps the patties hold shape.
  5. Fold in salmon and mix-ins: Add salmon, sun-dried tomatoes, herbs, and green onions. Gently fold to keep some texture. The mixture should be moist but not wet.
  6. Shape the patties: Divide into 6–8 patties, about 1/2 inch thick. If the mix feels loose, chill for 10–15 minutes to firm up.
  7. Heat the pan: Warm a large skillet over medium heat. Add oil and let it shimmer before adding patties.
  8. Pan-fry to golden: Cook patties 3–4 minutes per side until deeply golden and crisp at the edges. Avoid overcrowding; cook in batches if needed.
  9. Rest briefly: Transfer to a plate lined with a paper towel for 1–2 minutes to set and shed any excess oil.
  10. Serve: Pair with a simple salad, roasted asparagus, or a dollop of lemon-dill yogurt or mayo. Add lemon wedges on the side.