15-Minute Keto Salmon Patties
Make these easy 15-minute keto salmon patties using simple pantry staples. Crispy, low-carb, and perfect for busy weeknights!
Ingredients
Patties
- 15 ounces canned salmon packed in water and completely drained
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly cracked
- 1 cup keto bread crumbs or almond flour
- 2 large eggs beaten
- 3 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 cup fresh parsley finely chopped
- 3 tablespoons butter for frying
Instructions
- Open your canned salmon and drain the water completely. Press the fish gently inside a mesh strainer to ensure it is as dry as possible, then transfer into a large mixing bowl.
- Add the salt, black pepper, and keto bread crumbs (or almond flour) to the flaked fish. Toss until the dry ingredients are evenly combined.
- Pour in the beaten eggs, mayonnaise, Worcestershire sauce, and finely chopped fresh parsley.
- Use your hands to gently fold everything together until a thick batter forms. Divide the mixture into 4 equal portions and shape them into flat, round patties using slightly damp hands.
- Place a large non-stick skillet over medium heat and melt the butter. Lay the patties into the hot skillet, making sure not to crowd the pan. Cook completely undisturbed for 3 to 4 minutes, carefully flip, and cook the other side until deeply golden brown.
Notes
Chef's Tips: Never press down on the cooking patties with your spatula, or you will lose the savory juices. Wait for a solid crust to form before attempting to flip them. For the best texture, use room-temperature eggs.