An easy keto salmon patties recipe that uses canned seafood and pork rinds. It only takes minutes to make these low carb fish cakes and fry them in a pan.
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After the success of my Thai chicken salad recipe made with canned meat, I decided to try an easy recipe using canned fish.
Rather than settle for tuna, I picked up a few cans of wild pink salmon from Whole Foods Market. I’ve always liked the taste of salmon better than tuna, but never tried the canned variety.
I’ve always bought my salmon fresh or frozen. But, it seemed a lot more convenient to make keto salmon patties using the canned variety.
Making the salmon cakes
This recipe is incredibly easy as it’s prepared in three simple steps.
- Mix together canned fish, egg, crushed pork rinds, parmesan cheese (or nutritional yeast for dairy-free), along with seasonings.
- Divide the mixture into 6 equal amounts and form each into a patty.
- Cook in hot oil over medium-high heat until browned on each side.
Can the keto salmon patties be made ahead?
These fish cakes can be prepared and cooked in about fifteen minutes. And you can prepare them in advance for easy meals later.
Just make the patties ahead and keep them in the freezer. That way, you’ll just need to pull one or two out to fry in a pan for a quick meal.
You can also freeze the patties pre-cooked if you want to just pop them in the microwave. Or you can thaw them in the refrigerator first. Either way, you may want to make a double or triple batch if freezing some for later.
Recipe variations
You’ll notice that I used nutritional yeast in the recipe. I’ve been using that as an alternative ingredient for cheese. Of course, if you aren’t following a dairy-free meal plan, feel free to use Parmesan cheese instead.
You can change up the seasonings as well. Dill is a herb that would work well in these keto salmon patties.
If you don’t have any canned salmon, other canned seafood works as well. I’ve tried it with tuna and crabmeat. Crab cakes are one of my favorites.
Tips for easy preparation
It’s a good idea to keep a bag of pre-crushed pork rinds in the freezer. That way, you don’t have to waste time crushing just the amount needed for the recipe. And freezing them helps eliminate some of the pork taste.
You may also want to add in an additional egg if the mixture doesn't hold together well when making the patties.
What to serve with low carb salmon cakes
A homemade homemade tartar sauce would go really well with these simple seafood meat patties. However, I chose to serve mine with a basic coleslaw mix on the side.
You can also serve them with low carb vegetable side dishes like green bean almondine or a simple garden salad.
Other recipes you may like
There's plenty of easy keto seafood recipes featuring this healthy fish. Here's a few of my personal favorites:
- Salmon Chowder (Paleo) is a creamy soup made with canned coconut milk and broth to keep it dairy-free.
- Frozen Salmon (Instant Pot) can get dinner ready fast if you've forgotten to thaw your meat.
- Salmon Loaf is another recipe to make with canned fish. It's perfect for an easy weeknight dinner.
- Salmon Pate combines fish in a can along with cream cheese and seasonings. Serve it with keto crackers for a crowd pleasing appetizer!
You may also like the oven baked salmon with bruschetta at LowFatDishes.com. Although I’m not a proponent of low fat, that recipe is low in carbohydrates and has healthy fat from the salmon.
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📖 Recipe
Keto Salmon Patties
Video
Ingredients
- 12 ounces canned salmon
- 1 large egg
- ⅓ cup crushed pork rinds
- 1 teaspoon nutritional yeast or 1 tablespoon parmesan cheese
- 1 teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- 1 tablespoon oil for frying
Instructions
- In medium bowl, mix together salmon, egg, pork rinds, nutritional yeast (or parmesan cheese), parsley, garlic powder, oregano, and salt.
- Form salmon mixture into 6 patties.
- Heat oil in non-stick pan. Fry each patty in the oil until browned on both sides.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Originally Published: April 19, 2018... Last Updated: March 31, 2020
QQ
Excellent easy healthy lunch idea! I found it too dry for my taste in the first batch. In the second attempt, I increased the spice, replaced dried parlsey with scallions and added 1 tbsp oil, one extra egg (to make it two) and a bit more pork rinds to bind them. The end result was outstanding. My super picky son loved it. Thanks very much for the recipe.
Angie D
Thank you for another fantastic recipe! Just made these for lunch. They don't even taste that fishy! Thanks so much for all the different recipes. Can't wait to get my cookbook soon in the mail!!
Teresa Phipps
For those who don't consume pork, what can we use in place of it? Thank you.
Lisa MarcAurele
You can try using a mix of almond or coconut flour. I'd say coconut flour would be better and you'd need less of it.
Sarah
How much coconut flour or almond flour would you use in place if the pork rinds?
Lisa MarcAurele
You could try using the same amount in a mixed blend of 3 parts almond flour and 1 part coconut flour. I haven't tried it with anything other than pork rinds, but it should work.
Sheilla Lund
I eat strickly low carb. . . Checked for a recipe to use canned Salmon. This one stood out. Printed it and fixed for me tonite. . . I used the cheese option and added about a tablespoon of chopped onions. Plus always like mustard on my cakes. . . Rate this recipe 5 / 5,
Carol C
These are soooooo good!!! I just made these for my dinner and I also added some garlic powder, parsley, nutritional yeast and pepper to the pork rind "bread crumbs" it turned out fantastic I love the flavor of the patties top seasoned just right. Thank you for this recipe
Niamh
Hi Lisa,
Made these for the 3rd time this evening. Found the recipe a few weeks ago. Soooo good! My teens love them, hubby too. Thanks so much for sharing such a great recipe!