These easy 3-ingredient salmon patties are crispy on the outside, tender and flavorful inside, and naturally low in carbohydrates. They make a quick breakfast, lunch, dinner, or protein-rich snack and require just a few simple ingredients.
Low-Carb 3-Ingredient Salmon Patties
Make crispy Low-Carb 3-Ingredient Salmon Patties with canned salmon, eggs, and almond flour. An easy, healthy, keto-friendly meal ready in under 20 minutes.
Prep Time
10 minutes
Cook Time
8–10 minutes
Total Time
18–20 minutes
Servings
6 small salmon patties
Ingredients
- 1 can (14–15 oz / 400–425 g) salmon, drained well
- 1 large egg
- ½ cup almond flour
Optional: salt, black pepper, garlic powder, paprika, or dried herbs can be added for extra flavor, but the recipe works with just the 3 main ingredients.
Step-by-Step Directions
1. Drain the salmon
Open the canned salmon and drain it very well. Excess liquid can make the patties too soft and difficult to shape.
2. Prepare the salmon
Place the drained salmon in a medium mixing bowl. Flake it thoroughly with a fork. If you see large bones or skin and prefer not to use them, remove them.
3. Add the egg
Crack 1 egg into the bowl with the salmon. Mix until the egg is evenly incorporated.
4. Add almond flour
Add ½ cup almond flour. Stir everything together until you have a moist mixture that holds together when pressed.
5. Let the mixture rest
Allow the mixture to sit for about 2–3 minutes. This gives the almond flour time to absorb some of the moisture.
6. Shape the patties
Divide the mixture into 6 portions. Using your hands, form each portion into a round patty about ½ inch thick. Press the edges together firmly so the patties don’t fall apart during cooking.
7. Heat the pan
Place a nonstick skillet over medium heat. Add a small amount of cooking oil if desired.
8. Cook the salmon patties
Carefully place the patties in the hot skillet. Cook for approximately 4–5 minutes on the first side, without moving them too much.
9. Flip carefully
Once the bottom is golden brown and firm, gently flip each patty using a spatula. Cook the second side for another 3–5 minutes, until golden brown and heated through.
10. Serve
Transfer the patties to a plate and let them rest for a minute or two. Serve warm with your favorite low-carb sauce, salad, steamed vegetables, or avocado.
Tips for Perfect Salmon Patties
- Drain the salmon well: This is the most important step for patties that hold together.
- Don’t make them too thick: Thinner patties cook more evenly and develop a crispier crust.
- Use medium heat: High heat can brown the outside before the center is heated.
- Handle gently: Let the first side become firm before flipping.
- Chill if necessary: If the mixture feels too soft, refrigerate the shaped patties for 10–15 minutes before cooking.
- For extra crispiness: Use a little oil in the skillet and avoid overcrowding the pan.
Serving Ideas
For a complete low-carb meal, serve the salmon patties with:
- Avocado and cucumber salad
- Steamed broccoli or cauliflower
- Green salad with lemon dressing
- Sautéed spinach
- Low-carb garlic mayo
- Lemon-herb yogurt sauce
Storage
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or air fryer to help restore their crisp texture.
You can also freeze cooked patties. Cool them completely, place them in a freezer-safe container with parchment between layers, and freeze for up to 2–3 months.