These easy salmon patties are crispy on the outside, tender inside, and require just 3 simple ingredients. They’re perfect for a quick low-carb lunch or dinner.
Ingredients
- 1 can (14.75 oz) salmon, drained
- 2 large eggs
- ½ cup almond flour
- Optional: salt and black pepper, to taste
- Optional: 1 tablespoon olive oil or avocado oil, for frying
Instructions
- Prepare the salmon: Drain the canned salmon thoroughly. Remove any skin or bones if desired, then flake the salmon with a fork.
- Make the mixture: Add the salmon, eggs, and almond flour to a medium bowl. Mix until everything is evenly combined and the mixture holds together when pressed.
- Shape the patties: Divide the mixture into 6 portions. Shape each portion into a compact patty about ½-inch thick.
- Chill: For firmer patties, refrigerate them for 15–20 minutes before cooking.
- Heat the skillet: Add the oil to a large nonstick skillet and heat over medium heat.
- Cook: Place the patties in the skillet without overcrowding. Cook for 3–4 minutes per side, or until golden brown and crisp on the outside and heated through.
- Serve: Transfer to a paper-towel-lined plate for a minute, then serve warm.
Serving Ideas
Serve with lemon wedges, a dollop of sour cream, sugar-free tartar sauce, or a crisp green salad.
Storage
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer until warmed and crisp.
Yield: 6 salmon patties
Prep time: 10 minutes
Chill time: 15–20 minutes
Cook time: 8–10 minutes
Total time: About 35–40 minutes
