These healthy & low-carb salmon patties have got to be one of the easiest and most delicious meal prep recipes I have made to this day! Don’t be fooled by the fact that these are made with canned salmon, this is seafood lover’s paradise, seriously! The combination of garlic, fresh dill, parmesan, and lemon really is out of this world. This recipe is also gluten-free, keto, flourless, and paleo friendly.
You guys. This recipe. If you love tasty seafood, this is it. I know, it’s just a can of salmon, right? Wrong. The combination of ingredients in this recipe is just perfect. You’ve got to try!
I decided to serve those patties in the form of a poke bowl, and what a great idea this was! If you only came here for the salmon patties, you have that option too.
But if you’d like to know which vinaigrette and sauce I made for this gorgeous bowl, everything is included in the recipe section.
Ingredients for these Low-Carb Salmon Patties
- Canned Salmon. If you have leftover salmon, you could use that. Just use about 1 cup of it.
- Eggs. So the patties hold together. Could be replaced with a flax egg for an egg-free version.
- Almond Flour. As a substitute to bread crumbs (you could use that instead on a 1:1 ratio).
- Parmesan Cheese. Could be replaced with 2 tbsp nutritional yeast and an additional 1/3 cup almond flour for a dairy-free option.
- Lemon Juice. Could be replaced with white wine vinegar.
- Fresh Dill. You could use half the amount of dried dill for a quicker & easier recipe. Fresh brings so much more flavor, though.
- Onion. For flavor, 1 onion is enough.
- Garlic Powder. You could use fresh garlic (2-3 cloves). I used powder because I don’t see that much of a difference on the taste with this type of recipe and it makes for an easier recipe.
Making the Low-Carb Salmon Patties
1. Preheat oven to 400F.
2. Prepare salmon. First, drain the can of salmon, then delicately separate the chunks to uncover the bones and remove them. Finally, break the salmon into pieces using a fork, like so:
2. Make the mixture. In a large mixing bowl, add the rest of the salmon patties’ ingredients.
3. Mix until well combined. Using a fork or your hands.
4. Line a large baking sheet with parchment paper. Or grease it properly.
5. Make the patties. Scoop 1/4 cup of mixture for every patty on the baking sheet and flatten delicately.
6. Transfer the patties to the oven. Bake for 20-25 minutes or until the patties are browned on the edges. (You could flip them at the 12 minutes mark but I don’t feel like this is necessary.)
7. Meanwhile, prepare the sauce, vinaigrette and any vegetable you want to include in your prep bowls.
8. Remove from the oven. Let sit for 30 minutes before placing into your meal prep bowls (unless you are going to eat them straight away, of course!).
9. Store. In the fridge for up to 3 days in a sealed container and up to 3 months in the freezer. So you guessed it, this meal prep is for the next 3 days. After that, what’s left needs to be frozen then eaten immediately when thawed.
Salmon Patties Sauce
I made a healthy version of the traditional tartar sauce to pair with these patties and it was delicious. Simply mix 0% plain greek yogurt with dill relish, maple syrup (optional), mayo, and garlic powder. Exact measurements in the recipe section.
Frequently Asked Questions
- What can I use instead of almond flour? Non-gluten-free options include panko and bread crumbs. If you’d prefer to skip gluten, oatmeal flour could be used on a 1:1 ratio. Coconut flour could also be used, but I haven’t tried this recipe using this type of flour. As a general rule, you can replace almond flour in a recipe by using 1/4 of the amount in coconut flour.
- How do you store these salmon patties? These are to be stored for up to 3 days in the fridge in an airtight container or for up to 3 months in the freezer.
- Can I eat these in a burger? Yes, absolutely! What a great idea! 😉
- Can I use fresh salmon? Sure! Just use the same amount, so about 1 cup.
*CLICK THE IMAGE BELOW TO PIN FOR LATER*
Low-Carb Salmon Patties
So easy to make and so delicious, these are ready within 30 minutes and you'll have lunches for the whole week! I served them as a poke bowl, but this is totally optional!
Healthy Tartar Sauce (optional)
Garlic Wasabi Vinaigrette (optional)
Poke Bowl Contents (optional)
- 1/2 avocado
- 1 handful sprouts
- 1 handful shirataki noodles (zero calorie noodles) Could be any type of noodles or rice
- 2 radishes
- 1 handful Edamame
- 2 pinches sesame seeds
- 6-7 leaves Boston lettuce
Preheat oven to 400F.
Line a large baking sheet with parchment paper.
Prepare the salmon: Open the can and drain the juices. Then, carefully remove as many bones as possible. Break the salmon into small bits using a fork.
Mix all of the ingredients from the "salmon patties" section above in a large bowl until well combined.
Press 1/4 cup of mixture into your baking sweet for every patty using your hand or a spoon/fork. Leave about an inch of free space between patties.
Transfer to the oven and bake for 20 to 25 minutes or until the top edges of the patties become golden brown. You could flip them at the 12 minutes mark, but I don't feel like this is absolutely necessary. Alternately, these could be cooked in a large pan over medium heat with some olive oil.
Optional: Meanwhile, prepare the sauce, vinaigrette, and cut/prepare the vegetables. Assemble the meal prep bowls. (Place the vinaigrette and sauce into small individual containers. Wait until you are ready to eat to drizzle the vinaigrette over your poke bowl.)
Remove the patties from the oven and let cool for 15-30 minutes before placing them into your meal prep bowls.
See notes for important instructions on how to store these salmon patties.
***NUTRITION INFORMATION was calculated for the patties only, without any sauce or additional toppings.
Serving and presentation are entirely optional. The ingredient list and instructions for the sauces and vegetables are up to you to follow or not.
*Parmesan cheese could be replaced with 2 tbsp nutritional yeast and an additional 1/3 cup almond flour.
IMPORTANT: These salmon patties are to be kept in the fridge for up to 3 days only. Freeze any additional patties for future use.