High-Protein, Low-Carb Salmon Patties: The Ultimate Keto-Friendly Seafood Dish. If you are following a low-carbohydrate, keto-friendly, or high-protein lifestyle, finding meals that feel comforting, gourmet, and deeply satisfying can sometimes feel like a challenge. These High-Protein, Low-Carb Salmon Patties check every single box. Packed with omega-3 fatty acids, quality lean protein, and zesty aromatics, these patties offer a crispy, golden exterior with a tender, flaky interior that melts in your mouth. Unlike traditional fish cakes that rely heavily on breadcrumbs, flour, or starchy fillers, this recipe uses clever low-carb alternatives like crushed pork rinds (or almond flour) and creamy binders to keep the macros lean without ever sacrificing flavor or texture. Whether you are meal-prepping for the week or serving a quick weeknight dinner, this recipe delivers restaurant-quality results in under 30 minutes.
Ingredients
- Two 6-ounce cans of wild-caught pink or red salmon (Drained, with skin and large bones removed if desired)
- 1/2 cup finely crushed plain pork rinds (or substitute almond flour)
- 1 large egg (Beaten)
- 2 green onions (scallions), finely sliced
- 1 small stalk of celery, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning or Creole seasoning
- Fresh dill or parsley, chopped (about 1 tablespoon)
- 2 tablespoons avocado oil or olive oil
- Salt and freshly cracked black pepper, to taste
Instructions
- Open and drain your two cans of salmon. Transfer the salmon into a large mixing bowl. Using a fork, gently flake the fish apart, checking for any stray skin or large bones.
- To the flaked salmon, add the finely crushed pork rinds, beaten large egg, sliced green onions, diced celery, and minced garlic. Next, drizzle in the 1 tablespoon of fresh lemon juice and 1 teaspoon of Dijon mustard. Sprinkle in your Old Bay seasoning, chopped herbs, and a pinch of salt and black pepper.
- Using your fork or a spatula, gently mix all the ingredients together until they are just combined. Do not overmix or mash the fish into a paste. If the mixture feels too wet, sprinkle in an extra tablespoon of crushed pork rinds or almond flour.
- Divide the mixture into 8 equal portions. Using your hands, gently press and shape each portion into a compact patty, about 1/2-inch thick. Place the formed patties onto a clean plate or parchment-lined tray.
- Place a large skillet (cast iron or non-stick) over medium heat and add the 2 tablespoons of avocado oil. Once the oil is shimmering and hot, carefully place the salmon patties into the skillet in a single layer (cook in two batches if necessary). Cook undisturbed for 4 to 5 minutes until the bottom forms a deep, gorgeous golden-brown crust.
- Gently flip the patties using a thin spatula and cook for another 3 to 4 minutes until golden on the second side and heated completely through.
- Transfer the cooked salmon patties to a paper towel-lined plate to absorb any excess oil. Serve warm with a dollop of homemade low-carb tartar sauce, a squeeze of fresh lemon, and a side of fresh greens.
Notes
Chef’s Tips: Using crushed pork rinds instead of breadcrumbs keeps these patties virtually carbohydrate-free while providing an incredible crunch. To prevent crumbling, let the formed patties rest on a plate in the refrigerator for 10 minutes before cooking. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them cooked for up to 2 months. Reheat them in a skillet or air fryer to restore their crispy crust. Nutrition per serving (2 patties): 220 kcal, 1.5g Carbs, 24g Protein, 13g Fat.
