Salmon Patties
Crisp-edged, tender salmon patties with dill, lemon and green onion, bound with almond flour and parmesan instead of crackers.
Nutrition per serving
2 patties + sauce- Net carbs
- 3.3g
- Calories
- 564kcal
- Protein
- 36g
- Fat
- 44g
- Total carbs
- 4.3 g
- Fiber
- 1.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Canned tuna patties: A pantry version made with canned tuna. It’s cheap, quick and needs no chopping.
- Press the tuna dry in a sieve and flake it finely. It is leaner than fresh salmon, so mix in the extra tablespoon of mayonnaise.
- Shape 8 patties and chill 15 minutes, then cook 3 minutes per side until golden and 160°F (71°C) in the center.
Nut-free: Crushed pork rinds bind the patties instead of almond flour, with a slightly crisper crust.
- Mix the crushed pork rinds into the salmon in place of the almond flour.
Dairy-free: No parmesan in the patties and a lemon-dill mayo instead of the sour cream sauce.
- Leave the parmesan out of the patties; if the mixture feels loose, add 1 more tbsp almond flour. Stir the dill and lemon into the mayonnaise for the sauce.
- Patties
- Lemon-dill sauce
- Nice to have (optional)
- Patties
- Lemon-dill sauce
- Also add
- Nice to have (optional)
- Patties
- Lemon-dill sauce
- Nice to have (optional)
- Patties
-
¼ cup parmesanleave out - Lemon-dill sauce
- Nice to have (optional)
Estimated cost $17.99 for 4 servings ($4.50 each) · how we estimate
Instructions
-
Chop the salmon by hand into ¼-inch (6 mm) pieces, or pulse it 4–5 times in a food processor. A few pasty bits help it bind, but don’t grind it smooth.
-
In a large bowl, whisk the eggs, mayonnaise, Dijon, lemon zest, garlic powder, salt and pepper. Add the salmon, almond flour, parmesan, green onions and 2 tbsp dill and mix until it holds together.
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With damp hands, shape 8 patties about ¾ inch (2 cm) thick. If they feel soft, chill them 15 minutes.
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For the sauce, stir together the sour cream, 1 tbsp dill, lemon juice and a pinch of salt.
-
Heat the oil in a large nonstick skillet over medium heat. Cook the patties 3–4 minutes per side until golden and set. Salmon alone is safe at 145°F (63°C), but because of the raw egg binder, cook the centers to 160°F (71°C).
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Drain briefly on paper towels and serve with the sauce, lemon wedges and creamy coleslaw or cucumber dill salad.
Tips for success
-
To use canned salmon, drain two 14.75 oz (418 g) cans and remove the skin. The soft bones can be mashed in for extra calcium. Canned salmon is leaner, so add an extra tablespoon of mayonnaise. - Keep the heat at medium. These patties have no starch, so a crust that browns too fast can leave the center underdone.
- Air fryer: brush with oil and cook at 390°F (200°C) for 8–10 minutes, flipping halfway.
Nice to have, not needed
- A food processor makes quick work of chopping the salmon — a sharp knife works fine.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Rewarm in a skillet over medium heat 2–3 minutes per side, or eat cold on a salad.
Prep tip: Freeze cooked patties between squares of parchment so you can take out just what you need.
Refrigerate cooked patties up to 3 days. They’re good cold on a salad or rewarmed in a skillet. Freeze up to 2 months.
Variations
3 variations, each with its own ingredients and macrosCanned tuna patties
ProteinA pantry version made with canned tuna. It’s cheap, quick and needs no chopping.
- skinless salmon fillet → tuna in water (5 oz / 142 g cans)
- + 1 tbsp extra mayonnaise
3.3 g net · 416 kcal · 35 g protein · 29 g fat · ≈$2.20 per serving (same net carbs as the original)
Nut-free
DietCrushed pork rinds bind the patties instead of almond flour, with a slightly crisper crust.
- almond flour → pork rinds
2.7 g net · 561 kcal · 39 g protein · 43 g fat · ≈$4.59 per serving (−0.6 g net carbs vs the original)
Dairy-free
DietNo parmesan in the patties and a lemon-dill mayo instead of the sour cream sauce.
- sour cream → mayonnaise
- no parmesan
1.9 g net · 611 kcal · 34 g protein · 51 g fat · ≈$4.27 per serving (−1.4 g net carbs vs the original)
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