Keto Low Carb Salmon Patties That Actually Crisp Up Right
Ingredients
- 2 cans (14.75 oz each) wild-caught salmon, drained well
- 2 large eggs
- 1/4 cup almond flour
- 3 tablespoons mayonnaise
- 1/4 cup finely diced yellow onion
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon butter
Instructions
- Drain the canned salmon thoroughly and press out excess moisture. Pick through for any large bones.
- Combine salmon, eggs, almond flour, mayonnaise, onion, parsley, garlic powder, Old Bay, black pepper, salt, Dijon mustard, and lemon juice in a bowl. Mix with a fork until just combined.
- Let the mixture rest for 5 minutes to allow the almond flour to absorb moisture.
- Divide into 8 equal portions and shape into patties about 3/4 inch thick.
- Heat olive oil and butter together in a large skillet over medium heat until shimmery.
- Add patties without crowding the pan. Cook 4 to 5 minutes on the first side without moving them.
- Flip carefully and cook another 3 to 4 minutes until golden brown and firm in the center.
- Transfer to a paper towel-lined plate for one minute before serving. Serve with lemon wedges.
Notes
Drain your canned salmon very thoroughly before mixing — excess moisture is the main reason patties fall apart in the pan. Press it in a clean towel if needed.