Enjoy these healthy salmon patties made from canned salmon and a few other basic ingredients. They are keto-friendly and gluten-free plus they freeze really well so they are great for meal prep or batch cooking!
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Salmon is loaded with health benefits, but fresh salmon can come with a pretty hefty price tag. These salmon patties use canned salmon so they are cheap and will even please people who swear that they don’t like seafood.
These salmon patties are low carb, paleo, gluten-free and best of all they are freezer-friendly, so go ahead and double or triple the recipe so that you can save yourself some time on a busy night.
Ingredients and substitutions
- Canned Salmon – you can swap with any cooked and flaked salmon or canned tuna as well!
- Mustard – Any variety of mustard will work, but I usually stick with plain old yellow mustard. You can also use ground mustard seed as well (only use 1 tsp of dried mustard)
- Dried minced onion – using dried onion helps to absorb some of the liquid and prevents the need for a binder (usually flour or crushed crackers) You could also use onion powder.
- Tobasco sauce – You can leave this out or swap it with any hot sauce that you like.
- Avocado oil – This is only used for frying, so you can swap with any mild-flavored oil that is suitable for high heat.
Tips for making these Salmon Patties:
- If you have never opened canned salmon, let me give you a word of warning – it’s gross. There is often skin and bones and it smells like canned tuna. The bones are really soft and disintegrate easily so you don’t have to remove them and as long as they are mixed in well, you won’t notice them at all while you are eating.
- On that note, you can get salmon that is canned more like tuna with no bones or skin or anything icky! They are usually smaller so you will have to buy multiple and they are a bit more expensive but definitely an option if the other stuff creeps you out.
- Be sure not to overcrowd the skillet. This will prevent the patties from getting crispy. If your skillet is small, you may need to cook the patties in batches.
- Make sure that you drain the salmon REALLY well so that the patties stay together. If you find that they are too loose to hold their shape, I recommend adding a little bit of coconut flour.
Can these be baked or cooked in the air fryer?
Yes and no. They absolutely can be made in an air fryer or oven and they will still taste delicious. But, they will not get nearly as crispy and they do when you pan fry them.
To bake them, place them on a foil-lined and greased sheet pan and bake at 425 degrees F for 15-20 minutes, flipping halfway through the cooking time.
For the air fryer, line the basket or tray with foil and spray with nonstick spray. Cook at 400 degrees F for 10-15 minutes flipping halfway.
What is the best way to freeze these Salmon Patties?
I prefer to freeze the patties before cooking. To do this, I line a baking sheet with parchment paper and place the formed patties on it in a single layer then freeze.
Once they are frozen, you can remove the patties and place them in a sealed, freezer-safe container.
When you are ready to cook, simply sit the patties at room temperature for 15-30 minutes, then cook them as directed.
You can also freeze them after cooking and then microwave or bake them when you are ready to eat them.
Be sure to check out these other great low carb recipes:
- Air Fryer Crab Cakes
- Shrimp Scampi Foil Packets
- Coconut Shrimp with Pina Colada Dipping Sauce
- Air Fryer Keto Fried Chicken
- Bacon and Brown Sugar Little Smokies
Salmon Patties | Healthy, Low Carb
- Combine all of the ingredients except oil in a large bowl and mix until well combined.
- Add the oil to a medium skillet and heat over medium-high heat.
- While the oil is heating, form the salmon mixture into 8 equal sized patties, about ½ inch thick.
- Carefully place the formed patties into the skillet with hot oil. Cook for 4-5 minutes on each side or until they are golden brown. To avoid overcrowding your skillet, you may need to work in batches.
- When the patties are finished cooking, transfer them to a paper towel-lined plate and allow them to cool just slightly before serving.