Low Carb Salmon Patties with Dill are made with fresh or canned salmon, flaxseed meal, Dijon mustard, yogurt, and plenty of fresh dill for a crispy, delicious salmon cake that's low carb and keto friendly. Jump to Recipe keyboard_arrow_down
These easy to make Low Carb Salmon Patties with Dill are filled with flaky salmon, a crispy exterior, and tons of flavor from the fresh dill and Dijon mustard. Serve them as an appetizer with fresh yogurt, make them an entree with some mashed cauliflower and roasted asparagus, or wrap them up in lettuce for a delicious low carb burger. Plus they are a super healthy meal since there are some many nutritional benefits associated with eating salmon.
I debated whether to call these salmon patties or salmon burgers. In my experience, people either love or hate seafood burgers. I am not quite sure why this is, but I just don't know too many people who go middle of the road when it comes to seafood burgers. Personally, I am on the love side and usually, tell those who aren't fans that I have made them salmon patties or cakes. For some reason that doesn't bother them. Problem solved. Ha! The key to making a delicious salmon patty is in the mix and making sure everything holds together.
To do this, we are going to use the food processor to make a thick "paste" (I hate using this word but there is nothing else to really describe it) out of the salmon that will serve as the binder. Then you can quickly cook them in a skillet, bake them, or even grill them. Just use some foil if you cook them on the grill because if they stick at all, they may fall apart. More on that to come below.
Are these keto friendly salmon patties?
These salmon patties work for keto diets since they only 3 grams of carbohydrates per patty. Most people on the keto plan would use full-fat yogurt in place of the nonfat yogurt, but either is fine since it is such a small amount. To keep your idea meal keto friendly, serve these wrapped in lettuce with a low carb side dish like roasted veggies, cauliflower rice, or zucchini fries.
Can I make these salmon patties with different low carb flours?
When I first posted this low carb salmon patty recipe, I immediately got tons of questions about making these with different types of low carb flours and binders. Since flaxseed can be stronger in flavor and hard for some people to digest, you may want to make another version works better for your diet. Here are some options:
- Coconut flour salmon patties: For coconut flour, you can replace all of the flaxseed with 3 tablespoons of coconut flour. Since coconut flour immediately absorbs moisture, you won't need quite as much to hold the patties together.
- Salmon patties with almond flour: Almond flour adds a nice, nutty flavor to the salmon patties and can be used as a direct replacement for the flaxseed meal.
- Salmon patties with Parmesan cheese: If you want to eliminate the flour completely, you can replace the flaxseed meal with Parmesan cheese. However, you may need to refrigerate or freeze the burgers for 10-15 minutes before cooking them so that they stay together.
- Low carb Salmon patties with pork rinds: Salmon patties made with pork rinds are a bit of a cult favorite in the low carb community. The pork rinds add a salty flavor and add some fat as well. To replace the flaxseed meal with pork rinds, blend the pork rinds into flour and then replace the flaxseed meal with the pork rind flavor.
Some other questions about these Low Carb Salmon Patties
Can I cook these in the oven? on the grill?
Personally, I love to cook these salmon patties in a hot skillet because it guarantees a crispy, crunchy exterior. However, these can be cooked in the oven or on the grill. If cooking in the oven, I recommend broiling them for 3-4 minutes per side. I find you get the most crunch that way. On the grill, I recommend cooking these on a piece of foil or in a grill basket to make sure they don't stick and fall apart. They will take 3-4 minutes per side.
Can I use canned salmon?
Absolutely! Canned salmon is a great option for these. Normally I like to buy a canned salmon that is skinless and boneless. I also tend to buy wild canned salmon if I can find it since it is naturally lower in calories and has more beneficial vitamins and minerals than the farmed version, which is higher in fat. You can also use the salmon that comes in pouches in the grocery store for these.
Can I freeze these salmon patties?
Defintiely! I like to freeze them after they are cooked so I can reheat them quickly. To reheat, wrap them in a moist paper towel and microwave for 60-90 seconds until heated through. You can also reheat them in a skillet or in the toaster oven.
What are some ways to serve these?
There are so many options when it comes to serving these. Most often we eat these as a low carb salmon burger wrapped in lettuce or served on a grilled portobello mushroom. I also love serving them over a bowl of cauliflower rice topped with olives, feta cheese, cucumbers, tomatoes, and arugula. Finally, I make these as an appetizer often with some homemade tzatziki.
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Low Carb Salmon Patties with Dill
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- 1 lb. skinless boneless coho salmon
- 2 tbsp. Dijon mustard
- 2 tbsp. nonfat plain Greek yogurt
- 1/2 U shallot, peeled and cut into chunks
- 1/4 cup flaxseed meal
- 1 tbsp. fresh dill, chopped
- salt and pepper
- 1 tbsp. lemon juice
- 1/16 tsp. hot sauce
Take the salmon and cut it into small chunks.
Add 1/4 of the salmon to a food processor with the mustard, yogurt, lemon, and hot sauce. Pulse the mixture until it becomes a paste.
Add the remaining salmon and shallots and pulse until it is just combined. Do not over process the salmon and try to make sure the pieces remain about a 1/4 inch or so.
Pour into a bowl and mix in the flaxseed meal, salt, pepper, and dill. Divide the mixture into burgers.
Cook the burger for 3-4 minutes on each side in a nonstick skillet sprayed with cooking spray.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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