High-Protein Salmon Patties
Crispy golden salmon patties packed with protein — ready in 25 minutes and only 3g net carbs
These are the salmon patties you’ll make on repeat. Flaky salmon, simple seasonings, and a light binder come together into crispy, golden patties that deliver 32 g of protein and just 3 g net carbs per two pieces. Perfect for a quick lunch, dinner, or meal-prep protein.
One bowl, 25 minutes, completely sugar-free, and ideal for low-carb and high-protein eating.
Why you’ll love these patties
- 32g protein per 2 patties — seriously filling
- Only 3g net carbs and completely sugar-free
- Ready in 25 minutes start to table
- Crispy outside, tender and flaky inside
- Great for meal prep and leftovers
- Works with canned or fresh cooked salmon
Health notes
- High protein: Salmon is naturally rich in protein and omega-3s.
- Ultra low carb: Minimal binder keeps net carbs extremely low.
- Nutrient-dense: Omega-3 fatty acids support heart and brain health.
- Clean ingredients: No breadcrumbs or sugary fillers.
Key element — drain the salmon well
Whether using canned or leftover cooked salmon, press out as much liquid as possible. Excess moisture makes the patties fall apart and prevents a good crispy crust.
Ingredients
Patties
- 14–15 oz (about 400g) canned salmon, well drained (or leftover cooked salmon)
- 1 large egg
- 2 Tbsp almond flour (or 1 Tbsp coconut flour)
- 2 Tbsp grated Parmesan cheese
- 2 green onions, finely chopped (or 1 Tbsp minced onion)
- 1 Tbsp fresh parsley or dill, chopped
- 1 tsp Dijon mustard (optional)
- ½ tsp garlic powder
- ½ tsp salt + ¼ tsp black pepper
- Pinch of smoked paprika or cayenne (optional)
For cooking
- 1–2 Tbsp olive oil or avocado oil
To serve
- Lemon wedges
- Optional: Greek yogurt or sugar-free tartar sauce, mixed greens
Swaps
- Fresh salmon: Use leftover baked or pan-seared salmon, flaked.
- Higher protein: Add 1 Tbsp unflavored protein powder to the mixture.
- Dairy-free: Skip the Parmesan or use a dairy-free alternative.
- Herb change: Dill, chives, or cilantro all work well.
Instructions
| 1 | Prep the salmon. Drain the canned salmon thoroughly and flake it into a large bowl, removing any large bones or skin if desired. Press out excess liquid with a fork or paper towel. |
| 2 | Mix the patties. Add the egg, almond flour, Parmesan, green onions, parsley, Dijon (if using), garlic powder, salt, pepper, and optional paprika. Mix gently until just combined. Do not overmix. |
| 3 | Form the patties. Divide the mixture into 6 equal portions and shape into patties about ½-inch thick. If the mixture feels too wet, add a little more almond flour. Chill for 5–10 minutes if time allows (helps them hold together). |
| 4 | Cook. Heat oil in a large nonstick or cast-iron skillet over medium heat. Cook the patties 3–4 minutes per side until deeply golden and crispy. Avoid moving them too early so a good crust forms. |
| 5 | Serve. Transfer to a plate, squeeze fresh lemon over the top, and serve immediately with optional yogurt sauce or greens. |
Pro tips
- Drain the salmon extremely well — this is the #1 secret to patties that hold together and crisp up.
- A brief chill in the fridge makes the patties easier to handle and less likely to fall apart.
- Use a hot pan and enough oil for a proper golden crust.
- Do not flip too early; wait until the edges look set and the bottom is browned.
- These reheat beautifully in an air-fryer or skillet for meal prep.
Nutrition
| Nutrient | Per 2 patties |
|---|---|
| Calories | 280 |
| Protein | 32g |
| Net carbohydrates | 3g |
| Total carbohydrates | 4g |
| Fiber | 1g |
| Total fat | 14g |
| Sodium | 520mg |
Estimates based on canned salmon and almond flour. Exact numbers vary with salmon brand and exact portion size.
Variations
Spicy version
Add a pinch of cayenne, red pepper flakes, or a little hot sauce to the mixture.
Lemon-dill
Increase the fresh dill and add extra lemon zest for a bright, classic flavor.
Air-fryer
Cook at 375°F for 8–10 minutes, flipping halfway, for a lighter crisp.
Oven-baked
Bake at 400°F on a parchment-lined sheet for 12–15 minutes, flipping once.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container; reheat in skillet or air-fryer |
| Freezer | Up to 2 months | Freeze cooked patties in a single layer, then transfer to a bag |
| Meal prep | Up to 3 days | Perfect for quick lunches or dinners |
FAQ
Test your knowledge
5 quick questions about these salmon patties
1. Protein per 2 patties?
2. Net carbs per 2 patties?
3. What is the most important step for patties that hold together?
4. About how long do these take?
5. Best way to get a crispy crust?
