salmon patty

These Low-Carb Salmon Patties have the flavor of the classic salmon patty recipe with none of the fillers. Both recipes are kid-approved and easy to make.&nbsp;

Low-Carb Salmon Patties

Wild Alaskan Pink Salmon

black pepper

salt

butter

olive oil

Drain salmon into a bowl, and reserve the liquid.

Remove bones and skin from the salmon.

Add egg, black pepper and salt to the salmon. Mix with your hands until incorporated. The mixture should be slightly wet and sloppy. If too dry, add some salmon broth back to the mixture.

Add butter and olive oil to a skillet; heat over medium heat until butter mixture is sizzling.

Make 4 patties out of salmon mixture; add to the skillet.

Cook on each side 5 to 7 minutes or until golden brown.

Perfect salmon cakes every time - great as an appetizer or entree!

Mini Salmon Cakes with Sriracha Lemon Aioli

salmon fillet

pepper

onion, diced, sautéed

breadcrumbs (or almond meal

parsley

mayonnaise (or Greek yogurt if you prefer)

Dijon mustard

egg (or 2 egg whites), lightly beaten

lemon juice

Sriracha sauce

garlic,

Preheat oven to 400.  Rinse and pat dry...

Preheat oven to 400.  Rinse and pat dry the salmon, then place on a parchment-lined baking sheet and season with 1/2 teaspoon salt and pepper.  Roast until cooked through, about 15 minutes.  Allow to cool 5 minutes then using forks flake or separate the salmon into small pieces.

Place salmon in a large bowl.  Add onions,...

Place salmon in a large bowl.  Add onions, breadcrumbs, parsley, mayo, mustard, egg, & lemon juice.   Season with 1 teaspoon salt and pepper, then mix gently. 

Using a 1 1/2 inch scoop (or your hands),...

Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet. 

If you are freezing the salmon cakes, leave...

If you are freezing the salmon cakes, leave them on the baking sheet and place them in the freezer.   Once firm, store them in a resealable freezer bag until needed.

To finish the cakes, bake on 400 for...

To finish the cakes, bake on 400 for about 15-20 minutes, just until they start to crisp and become golden.  

Combine all ingredients in a small mixing bowl,...

Combine all ingredients in a small mixing bowl, and whisk thoroughly.  Adjust salt and pepper to taste.

https://mediavine-res.cloudinary.com/video/upload/e6bzhcm7ozy3zrthk595.mp4

Mini Salmon Cakes with Sriracha Lemon Aioli - the perfect appetizer for holiday entertaining!

Homemade fresh salmon burgers topped with a slightly spicy cajun style remoulade sauce. These burgers are hearty, filling, and easy to make. Serve them in hamburger buns or with a salad!

Salmon Burgers with Cajun Remoulade Sauce

shallot, minced

red bell pepper, minced

celery, minced

parsley, chopped

capers, roughly chopped

EACH minced garlic and lemon juice

mayonnaise

panko breadcrumbs + more (see notes)

½ teaspoon EACH seafood seasoning AND cayenne

oil,

scallion, chopped

garlic

creole mustard (or dijon)

EACH hot sauce AND lemon juice

horseradish

CAJUN REMOULADE SAUCE: In a small bowl, combine...

CAJUN REMOULADE SAUCE: In a small bowl, combine all the ingredients for the sauce. Stir and season with salt and pepper to taste. Refrigerate until ready to use.

SALMON BURGERS: In a medium skillet heat 1...

SALMON BURGERS: In a medium skillet heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, red bell peppers, and celery and cook for 3-5 minutes. You want to just soften the veggies. Remove the veggies to a small plate or bowl, allow to cool for several minutes.

Add the salmon to a food processor and...

Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky. Remove the salmon to a medium bowl, stir in the cooled shallot mixture, parsley, capers, garlic, lemon juice, mayo, panko, seafood seasoning, cayenne, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Combine until the mixture is evenly mixed. Divide the mixture into 6 patties. Place 2 tablespoons panko on a plate and place the patties on top. Sprinkle with another tablespoon of panko and press the patties gently.

Heat a small amount (about 1-2 tablespoons) of...

Heat a small amount (about 1-2 tablespoons) of oil in a skillet over medium-high heat. Fry the salmon patties 3 at a time (or 1-2 depending on the size of your skillet), flipping once after 3-5 minutes. The patties should be golden and crispy on the outside and cooked to preference on the inside. Feel for firmness if you prefer a fully cooked patty.

Serve the burgers in burger buns with your...

Serve the burgers in burger buns with your favorite fixings and the cajun remoulade sauce OR over a bed of greens for a fresco style burger!

Juicy salmon patties made low carb with almond flour and served with a dairy free homemade tartar sauce recipe.

Keto Salmon Patties

wild salmon (skin removed & cubed*)

avocado oil mayonnaise

eggs

tamari soy sauce

lemon

mustard

almond flour

½ cup cream or almond milk

garlic & onion powder

capers

salt & pepper

Avocado oil

greek or plain dairy free yogurt

dill relish

Zest & juice of ½ a lemon

chives (finely sliced)

To a food processor, add all of the salmon patty ingredients(not the oiincluding ¾ teaspoon salt, and a few cracks of pepper. Blend to combine, but keep it just a tad chunky. Chill the salmon mixture in fridge for 30 minutes or up to 4 hours. Pre-heat large non-stick pan just below medium-high heat and wait for it to get hot. Grab enough salmon mixture to form a large golf ball, place in the pan, and press it into a patty using your fingers or a spatula. Add about 4 salmon patties to the pan and allow to cook for about 4 minutes, until deep golden in color. Flip and cook another 3 minutes. Remove salmon patties from pan and repeat with the second batch, adding a bit more oil if needed.

Meanwhile, make the tartar sauce by adding all the ingredients to a bowl, mix well, and check for seasoning. You want the flavors to be bright and tangy, so you may need more lemon juice.

Serve the salmon patties with the tartar sauce and garnish with more chives. Enjoy!

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I've got an easy salmon patty recipe that is full of flavor and perfect for the keto diet. Plus, these salmon patties are dairy free thanks to my tartar sauce that uses almond milk yogurt, so good. All you need to do to make these salmon patties is put everything in a goof processor and blitz it up. The salmon is meaty, the herbs and spices and flavor, and the tip to making this keto is using almond flour soaked in cream/almond milk to replace breadcrumbs. Cook up the juicy salmon patties in some avocado oil and serve with my zesty dairy free tartar sauce, you will love it! Mad Love, Bobby..Dessi..Rose Honey...Art XOXO

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Macros per salmon cake, recipe makes 10: 
298 calories
1.22 grams of net carbs 
2.23 grams of total carbs
21.8 grams of fat
22.8 grams of protein
1.1 grams of fiber 

Macros per 1 tablespoon of tartar sauce: 
52 calories
0.04 grams of net carbs
0.18 grams of total carbs
5.7 grams of fat
0.17 grams of protein
0 fiber

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How To Make Juicy Salmon Patties with Tartar Sauce - Keto and Dairy Free

Flavorful salmon quinoa cakes packed with protein and topped with a fresh avocado corn salsa.

Salmon Quinoa Cakes with Avocado Corn Salsa

Salmon (Cooked, cooled, and flaked)

Cup Quinoa (Cooked and Cooled)

¼ Cup Mayonnaise

Dijon Mustard

Salt

Onion Powder

Garlic Powder

Chili Powder

Oil (or More for Frying)

Avocado

ear Corn (Cooked and kernels shaved)

Cup Cherry Tomatoes (halved)

Pickled Jalapenos (Chopped (As many you can handle))

Cilantro (chopped)

Lime (squeezed)

On a lined baking sheet place salmon pieces skin side down. Season salmon with salt and pepper, a little oil, and bake at 375 degrees for 8 minutes or until salmon is cooked. Try not to overcook the salmon, check it at 8 minutes and use a food thermometer. Allow salmon to cool and break it up into a bowl.

Cook 1/2 cup of dried quinoa according to package or use 1 cup of pre-cooked quinoa.

Combine all ingredients for salmon quinoa cakes and form into 4 even size patties or larger ones for burgers. In a non stick skillet over medium high heat, add oil.  Fry salmon patties on each side for about 4 minutes or until a nice crust forms.

For the salsa, combine all ingredients and taste for seasoning.

Serve salmon cakes with the salsa on top or have some mixed greens on the bottom.

MawMaw's Salmon Patties

14.5 oz can of Alaskan salmon

sleeve original saltines (crushed)

Worcestershire sauce

onion (minced (optional))

salt & pepper (to taste)

vegetable oil (to fry)

Using a fork, flake the can of drained salmon. Squeeze in the juice of 1 lemon &amp; give it a good dose of salt &amp; pepper. Stir. Add in the crushed saltines, mayonnaise, Worcestershire sauce, minced onions (if using) &amp; eggs. Stir til combined. Divide into 6-8 patties. Set aside.

Heat enough oil to cover a large skillet's bottom ¼" deep. Fry the salmon patties on one side until the edges become brown, then flip &amp; fry the other side until browned. Drain on a paper towel lined plate.

Serve by themselves, or with a dipping sauce of your choice. I've eaten mine with ketchup ever since I was a girl myself.

These Southern-style Salmon Patties are crispy on the outside, tender on the inside, and made with simple pantry staples. Perfect for a quick weeknight dinner, they’re budget-friendly, full of flavor, and easy to make with step-by-step tips for success every time.

Salmon Patty Recipe

pink salmon (3

sleeve saltine crackers (crushed *see note)

all-purpose flour

egg (well beaten)

onion powder ((or ¼ cup diced green or yellow onions))

bay seasoning

vegetable oil

Drain the salmon and pat dry with a paper towel.  Add the salmon to a large bowl. (If using a can with bone in, remove the skin and bones, if desired.)

Add the crushed crackers, flour, beaten egg, mayonnaise, lemon juice,  onion powder, old bay seasoning, salt, and pepper, and stir to combine. Allow the mixture to rest for about 5 minutes before making the patties.

Scoop a scant 1/3 cup of the mixture into your hands and form into a patty. You will get about 6 to 8 patties depending on how thick you like them. Place the patties in the fridge for 10 - 15 minutes to allow them to firm up.

In a large skillet, over medium heat, heat the oil and butter. Work in batches to brown the patties on both sides, about 4 to 5 minutes on each side.

Drain on paper towels and serve warm

We made the salmon patties last night for dinner, they were very tasty! We both agreed it would be a menu staple,turned out nice and crispy

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