Some meals are just about as simple as it gets — and these
Low Carb 3-Ingredient Salmon Patties are proof. Canned salmon and an egg come together with just one binder to create golden, savory patties that are crisp on the outside and tender on the inside.
They’re packed with protein, naturally low in carbs, and made with pantry staples you probably already have on hand. They come together in about 10 minutes of prep and cook in just a few minutes per side, making them perfect for a quick weeknight dinner, a light lunch, or a satisfying snack.
Prep takes about 10 minutes, they cook in about 10 minutes, and the recipe makes 6 to 8 patties. Perfect for a fast, flavorful meal that the whole family will love.
Recipe Card
Low Carb 3-Ingredient Salmon Patties 🐟
Golden, savory salmon patties made with just three main ingredients — crisp outside, tender inside, and naturally low carb.
Prep: 10 minutes |
Cook: About 10 minutes
Makes: 6–8 patties
Ingredients (3 Main Only)
- 1 can (14–15 oz) salmon, drained
- 1 large egg
- ½ cup almond flour (or crushed pork rinds, for an even lower-carb binder)
- Salt and black pepper, to taste
- 2–3 tablespoons oil or butter, for frying
Instructions
- Drain the salmon well, then flake it into a mixing bowl, removing any large bones or skin if you prefer.
- Add the egg, almond flour, salt, and pepper. Mix until everything is evenly combined and the mixture holds together.
- Shape the mixture into 6 to 8 patties, about ½ inch thick.
- Heat the oil or butter in a large skillet over medium heat.
- Fry the patties for 4 to 5 minutes per side, until golden brown and cooked through.
- Serve warm with your favorite dipping sauce or alongside a fresh salad.
Why This Recipe Works
Canned salmon is the ultimate shortcut. It’s already cooked, packed with protein and omega-3s, and ready to use straight from the can. Draining it well and flaking it creates the perfect base for the patties.
The egg binds everything together. It holds the salmon and almond flour together, ensuring the patties hold their shape when fried.
Almond flour is a low-carb binder that adds structure without heaviness. Unlike traditional breadcrumbs, almond flour keeps the patties low in carbs and adds a subtle nutty flavor. Crushed pork rinds work beautifully too, for an even lower-carb option.
Pan-frying creates a golden, crispy exterior. A hot skillet with oil or butter gives the patties a crisp crust that contrasts beautifully with the tender interior.
They’re endlessly adaptable. Different binders, different seasonings, and different dipping sauces all work beautifully.
Three main ingredients mean zero fuss. Salmon, egg, and a binder. That’s it. No complicated steps, no hard-to-find ingredients.
They’re naturally low carb and keto-friendly. With almond flour as the binder, these patties fit beautifully into low-carb and keto lifestyles.
Pro Tips for Perfect Results Every Time
Drain the salmon thoroughly. Excess liquid will make the mixture wet and the patties difficult to shape. Press the salmon gently with a fork or paper towel to remove as much liquid as possible.
Flake the salmon evenly. Even flakes distribute more evenly through the mixture and create a more cohesive patty.
Remove bones and skin if you prefer. Canned salmon often contains small bones and skin, which are edible and nutritious, but you can remove them if you prefer a smoother texture.
Mix just until combined. Overmixing can make the patties dense. Stop as soon as everything is evenly incorporated.
Chill the mixture if it’s too soft. If the mixture is difficult to shape, refrigerate it for 15–20 minutes to firm it up.
Shape the patties evenly. Even patties cook at the same rate, so every bite is perfectly cooked.
Use a hot skillet. A hot skillet with oil or butter creates a golden, crispy crust. Medium heat is ideal — high heat can burn the outside before the inside is hot.
Don’t crowd the pan. Fry the patties in batches so they have room to crisp up.
Flip carefully. Use a wide spatula to flip the patties gently, supporting them as you turn.
Serve warm. These patties are at their best fresh out of the skillet, when they’re crispy and hot.
Store leftovers in the refrigerator. The patties reheat beautifully in a skillet or the oven.
Variations and Substitutions
Use a different binder. Crushed pork rinds, coconut flour, or crushed low-carb crackers all work beautifully in place of almond flour.
Use fresh salmon. Cooked, flaked fresh salmon works beautifully in place of canned salmon.
Add herbs and spices. Chopped dill, parsley, chives, or a pinch of cayenne all add flavor to the patties.
Add grated onion or bell pepper. Finely grated onion or diced bell pepper adds moisture and flavor to the patties.
Add cheese. A half-cup of shredded Parmesan or cheddar cheese adds richness and flavor.
Make it spicy. Add diced jalapeños, a pinch of cayenne, or a dash of hot sauce to the mixture.
Bake instead of fry. For a lighter version, bake the patties on a greased baking sheet at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Air fry instead of fry. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through, until golden and crispy.
Make it gluten-free. Almond flour and pork rinds are naturally gluten-free, so this recipe is already gluten-free as written. Verify that all other ingredients are gluten-free.
Make it dairy-free. Use oil instead of butter for frying, and skip any cheese additions.
Storage and Reheating
Refrigerator: Store cooled patties in an airtight container in the refrigerator for up to 3 days.
Reheating: The best way to reheat is in a skillet over medium heat for 3–4 minutes per side, or in a 350°F (175°C) oven for 10–12 minutes, until warm and crispy. Microwaving works in a pinch but will make the patties soft.
Freezer: These patties freeze beautifully. Cook them, cool completely, wrap each one tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 15–20 minutes.
Make ahead: You can shape the patties up to 24 hours in advance and store them covered in the refrigerator. Fry them just before serving.
Food safety: Since these patties contain salmon and egg, don’t leave them at room temperature for more than 2 hours. Refrigerate leftovers promptly.
What to Serve With Them
These salmon patties are a complete meal on their own, but a few sides round them out beautifully:
- A crisp green salad with a tangy vinaigrette
- Steamed green beans or roasted broccoli
- Cauliflower rice or zucchini noodles for a low-carb side
- Sliced avocado or a dollop of guacamole
- A squeeze of fresh lemon and tartar sauce for dipping
- Crusty bread or a low-carb roll for a sandwich-style meal
Frequently Asked Questions
Can I use a different binder?
Yes. Crushed pork rinds, coconut flour, or crushed low-carb crackers all work beautifully in place of almond flour.
Can I use fresh salmon instead of canned?
Yes. Cooked, flaked fresh salmon works beautifully in place of canned salmon.
Why did my patties fall apart?
The mixture was too wet, or the patties weren’t pressed together firmly enough. Drain the salmon well, add a little more binder if needed, and press the patties firmly when shaping.
Why did my patties turn out dry?
They were overcooked, or there wasn’t enough binder. Cook the patties just until golden and heated through.
Can I add herbs and spices?
Yes. Chopped dill, parsley, chives, or a pinch of cayenne all add flavor to the patties.
Can I bake instead of fry?
Yes. Bake the patties on a greased baking sheet at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Can I make these in an air fryer?
Yes. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through, until golden and crispy.
Can I make this ahead of time?
Yes. Shape the patties up to 24 hours in advance and store them covered in the refrigerator. Fry them just before serving.
Can I freeze these patties?
Yes, for up to 2 months. Cook them, cool completely, wrap tightly, and freeze. Reheat in a 350°F (175°C) oven for 15–20 minutes.
Is this recipe gluten-free?
Yes. Almond flour and pork rinds are naturally gluten-free, so this recipe is already gluten-free as written. Verify that all other ingredients are gluten-free.
Is this recipe dairy-free?
Yes. Use oil instead of butter for frying, and skip any cheese additions.
Can I double this recipe?
Yes. Double the ingredients and fry in batches. The patties disappear fast, so doubling is always a good idea.
Final Thoughts
These
Low Carb 3-Ingredient Salmon Patties are everything an easy, satisfying meal should be: crispy, savory, and packed with protein. They come together with just three main ingredients and minimal effort, and they’re naturally low carb and keto-friendly.
They’re perfect for a quick weeknight dinner, a light lunch, or a satisfying snack. Serve them with a crisp green salad and a squeeze of fresh lemon, and dinner is done.
If you make these salmon patties, I’d love to hear how they turned out. Did you use a different binder? Add herbs or cheese? Try them baked or air-fried? Drop a comment below and let me know — and if you’re planning to make them, save this recipe for your next easy low-carb meal.
