Subtitle: A simple, healthy dinner you can make in 15 minutes—with just three ingredients.
Let me tell you about the night I discovered this recipe.
I was standing in my kitchen, exhausted after a long day, staring at a can of salmon I’d bought weeks ago. I had no energy for a complicated meal, but I also didn’t want to order takeout again. I looked at the can, then at the eggs in my fridge, then at the almond flour I’d bought for some other recipe I’d never made.
I thought: what if I just… mix them all together?
Fifteen minutes later, I was eating the most delicious, crispy, golden salmon patties I’d ever had. They were juicy on the inside, crunchy on the outside, and packed with protein. No fillers. No carbs. No complicated steps.
I’ve been making them ever since.
These salmon patties are the ultimate weeknight win. They’re low-carb, high-protein, gluten-free, and so ridiculously easy that you’ll wonder why you ever bothered with complicated recipes. Serve them with a squeeze of lemon and a simple salad, and you’ve got a dinner that feels like a treat—without the effort.
Why These Salmon Patties Are So Brilliant
Only three ingredients. Canned salmon, egg, and almond flour. That’s it. No breadcrumbs. No complicated spices. No mystery ingredients.
They’re low-carb and keto-friendly. With almost no carbs and plenty of healthy fats and protein, they’re perfect for anyone watching their carb intake.
They’re gluten-free. No wheat-based fillers. Anyone can eat them.
They’re high-protein. One can of salmon gives you a massive protein boost. Add the egg, and you’ve got a meal that will keep you full for hours.
They come together in 15 minutes. From opening the can to eating the first bite, you’re done in less time than it takes to order delivery.
They’re budget-friendly. Canned salmon is affordable. Almond flour is a pantry staple. This is a recipe that won’t break the bank.
They’re versatile. Eat them as a main course. Turn them into sliders. Crumble them over a salad. They’re as flexible as they are delicious.
Ingredients (Just Three—And You Probably Have Them)
The essentials:
- 1 can (14.75 oz) canned salmon, drained and flaked (skin and bones removed, if desired)
- 1 large egg, beaten
- ½ cup almond flour (or crushed pork rinds for a zero-carb option)
Salt and pepper to taste (I know this makes more than three, but these are just seasonings).
Optional add-ins (for variety—still simple):
- 1 tablespoon mayonnaise (adds moisture and richness)
- 1 tablespoon fresh lemon juice (brightens the flavor)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley or dill
Substitution notes:
No canned salmon? Canned tuna, crab, or even canned chicken works beautifully. No almond flour? Use crushed pork rinds (zero carb), coconut flour (use less—it’s more absorbent), or crushed crackers (not low carb but delicious). No egg? Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes).
Let’s Make Salmon Patties (Step-by-Step)
Step 1: Prep the Salmon
Drain the canned salmon well. You want to get rid of as much liquid as possible—otherwise, the patties will be too wet and won’t hold together.
Place the salmon in a medium bowl. Flake it with a fork, breaking up any large pieces. If you like, you can pick out the skin and bones—they’re perfectly edible and packed with calcium, but some people prefer to remove them. I leave them in because they add nutrition and texture.
Step 2: Mix the Ingredients
Add the beaten egg and almond flour to the bowl with the salmon. Add salt and pepper to taste. If you’re using any optional add-ins (garlic powder, lemon juice, herbs, etc.), add them now.
Mix everything together with a fork or your hands until well combined. The mixture should hold together when squeezed—if it’s too wet, add a little more almond flour. If it’s too dry, add a tablespoon of mayonnaise or a splash of lemon juice.
Step 3: Form the Patties
Divide the mixture into 6-8 equal portions, depending on how large you want your patties. Roll each portion into a ball, then flatten it gently into a patty about ½ inch thick.
Step 4: Cook the Patties
Heat a large skillet over medium-high heat. Add a tablespoon of oil (avocado, olive, or coconut oil all work well).
Cook the patties for 2-3 minutes per side, until golden brown and crispy on the outside. The salmon is already cooked, so you’re just heating them through and creating that beautiful crust.
Step 5: Serve and Enjoy
Serve the patties hot, with a squeeze of fresh lemon juice. They’re delicious on their own, but they’re even better with a simple dipping sauce.
Tips for Perfect Salmon Patties
Drain the salmon well. The patties need to hold together, and excess liquid makes them fall apart. Press the salmon in a strainer or squeeze it with a paper towel to remove as much liquid as possible.
Don’t overmix. The mixture should just come together. Overmixing makes the patties dense.
Use a good nonstick skillet. The patties are delicate, and a nonstick pan makes flipping them much easier.
Make them uniform. Try to make all the patties the same size so they cook evenly.
Let them rest before serving. A few minutes of resting helps the patties firm up and hold together better.
Double the batch. These patties freeze beautifully. Make a double batch and freeze half for busy nights.
Variations to Make Them Your Own
Spicy Salmon Patties: Add ½ teaspoon cayenne pepper or red pepper flakes to the mixture. Serve with a cooling yogurt dip.
Herby Salmon Patties: Add 2 tablespoons of fresh chopped herbs (parsley, dill, chives, or cilantro) to the mixture.
Lemon Dill Salmon Patties: Add 1 tablespoon lemon zest and 1 tablespoon fresh dill. The citrus and herb combination is perfect for salmon.
Everything Bagel Salmon Patties: Sprinkle Everything Bagel seasoning on the patties before cooking. Add extra on top after cooking.
Asian-Inspired Salmon Patties: Add 1 teaspoon sesame oil, 1 tablespoon soy sauce, and ½ teaspoon ginger to the mixture. Serve with a soy dipping sauce.
Mediterranean Salmon Patties: Add chopped olives, sun-dried tomatoes, and fresh oregano. Serve with tzatziki sauce.
Cheddar Salmon Patties: Add ½ cup shredded cheddar cheese to the mixture. It adds richness and helps bind the patties.
What to Serve With Salmon Patties
These patties are wonderful on their own, but they’re even better with a few simple sides.
Dipping sauces:
- Lemon juice and olive oil
- Yogurt dill sauce (Greek yogurt + fresh dill + lemon juice)
- Tzatziki
- Garlic aioli
- Spicy mayo (mayonnaise + sriracha)
- Tartar sauce
Sides:
- A simple green salad with lemon vinaigrette
- Roasted asparagus or green beans
- Steamed broccoli with garlic
- Cauliflower rice
- Roasted sweet potatoes (not low carb, but delicious)
- Zucchini noodles
How to Store and Reheat
Refrigerator: Store cooked patties in an airtight container in the fridge for up to 4 days.
Freezer: The patties freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Freeze for up to 3 months.
Reheat: Reheat in a skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for 5-10 minutes. They’ll crisp up nicely.
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes. Cook about 1 lb of fresh salmon (bake, poach, or pan-sear) and flake it. Then follow the recipe as written.
Can I make these without almond flour?
Yes. Use crushed pork rinds for a zero-carb option, or breadcrumbs for a non-low-carb version.
Why are my patties falling apart?
Your mixture might be too wet. Drain the salmon well and add a little more almond flour if needed. Also, let the patties rest for 5-10 minutes before cooking—this helps them set.
Can I bake these instead of frying?
Yes. Bake at 400°F for 10-12 minutes, flipping halfway, until golden and crisp.
Can I use tuna instead of salmon?
Absolutely. Canned tuna works beautifully in this recipe.
Are these healthy?
Yes. They’re high in protein, low in carbs, and rich in omega-3 fatty acids from the salmon. They’re a healthy and satisfying meal.
A Final, Crispy Thought
I never thought I’d be the kind of person who gets excited about canned salmon patties. But here I am—and honestly? I’m proud of it.
These patties are proof that simple food can be exceptional. Three ingredients. Fifteen minutes. A dinner that feels like a treat and takes almost no effort.
On nights when you’re tired, when you don’t want to think, when you just need something warm and satisfying—these patties are there for you.
They’re honest. They’re reliable. And they’re delicious.
Now go make some salmon patties. Your weeknight self will thank you.
Have you ever made salmon patties before? What’s your favorite way to serve them—with a dip, on a salad, or in a bun? Share your tips and variations in the comments—I’d love to hear how you make this recipe your own!
