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Low-Carb Salmon Patties with Double-Dill Tartar Sauce

Salmon Patties are an inexpensive but delicious meal that are a fun childhood memory for me, and through the years I’ve adapted my mom’s Salmon Patties recipe into a version that’s low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use theDiet-Type Index to find more recipes like this one.

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Low-Carb Salmon Patties with Double-Dill Tartar Sauce found on KalynsKitchen.com

I don’t remember my mom ever cooking fresh fish for our family, except for the very occasional time when my dad would go fishing and bring home Utah Rainbow Trout, which mom would pan-fry whole and we’d eat them with lots of lemon juice. However, I do have fond memories of my mom making Salmon Patties, made from canned salmon, and fried until they were crispy on the outside. Some other kids in the family would turn up their nose at Salmon Patties for dinner, but I always loved them.

Back in 2005 when I first started my blog I posted a recipe for my mom’s Salmon Patties, but through the years I’ve been adapting her recipe nearly every time I made them, ending up with these delicious Low-Carb Salmon Patties with Double-Dill Tartar Sauce! And these new low-carb salmon patties are also gluten-free. I switched bread crumbs for a combination of Almond Flour and Hemp Hearts, which added lots of nutty flavor. I also increased the amount of finely chopped green onions and added some finely chopped capers, probably an ingredient my mom never heard of. And my upgraded low-carb Salmon Patties have a little of my favorite Szeged Fish Rub for even more good flavor. These salmon patties may not compare with fresh wild salmon, but they’re a frugal pantry meal that’s healthy and very tasty.

I know some people won’t want to buy Almond Flour and/or Hemp Hearts, although you might be able to find both of them at Costco. Some other options for the binding ingredient are Almond Meal (more coarsely ground and maybe easier to find), or you could also use Flaxseed Meal, oat bran, or oatmeal that’s been ground in a food processor, although that will add more carbs. But if you possibly can use the combination of Almond Flour and Hemp Hearts that I used, I think you’ll love the nutty flavor they add, and if you’re not familiar with Hemp Hearts (also called hemp seeds), they are also very nutritious!


Low-Carb Salmon Patties with Double-Dill Tartar Sauce found on KalynsKitchen.com

Drain the canned salmon into a colander placed in the sink, break apart with a fork and let it drain well. While salmon drains measure the hemp hearts and almond flour and finely chop the green onion and capers. Put drained salmon, almond meal, hemp hearts, chopped green onion, chopped capers, fish rub, salt, and pepper into a bowl and add 2 eggs. (Bad photo, but there is another egg under there!) Mix together with a fork until all ingredients are moistened.

Low-Carb Salmon Patties with Double-Dill Tartar Sauce found on KalynsKitchen.com

Shape the salmon mixture into 6 patties and put them on a small baking sheet. (Use parchment paper if you have some, which will prevent sticking.) Chill the salmon patties in the freezer for about 15 minutes. Then heat olive oil over medium-high heat in the biggest non-stick frying pan you have. Cook the salmon patties about 3-4 minutes per side, or until they’re golden brown and cooked through.

Low-Carb Salmon Patties with Double-Dill Tartar Sauce found on KalynsKitchen.com

Serve hot. These are great with Double-Dill Tartar Sauce, but you could also eat them with Cucumber Dill Sauce, or Tzatziki sauce.

More Tasty and Healthy Ideas with Salmon:
Roasted Lemon Salmon and Asparagus Sheet Pan Meal ~ Kalyn’s Kitchen
Pan-Seared Salmon with Capers and Lemon ~ Boulder Locavore
Foil-Baked Salmon with Basil Pesto and Tomatoes ~ Kalyn’s Kitchen
Salmon-Asparagus Salad ~ Saving Room for Dessert
Quick and Easy Roasted Salmon with Rosemary-Garlic Rub ~ Kalyn’s Kitchen
Whole 30 Grilled Salmon with Avocado Salsa ~ The Cookie Rookie

Low-Carb Salmon Patties with Double-Dill Tartar Sauce

Ingredients:

  • 2 small cans salmon (6 oz. can) or one large can (14 3/4 oz. can), well drained
  • 3 T Almond Flour or Almond Meal
  • 3 T Hemp Hearts (Could also use Flaxseed Meal, oat bran, or ground oatmeal, but the Hemp Hearts are delicious in this.)
  • 3 T chopped green onion
  • 1 T capers, drained well and finely chopped
  • 1 tsp. Szeged Fish Rub (or use any all-purpose seasoning that’s good on fish)
  • salt and fresh-ground black pepper to taste
  • 2 eggs
  • 2 T olive oil (or slightly more, depending on your pan)
  • Double-Dill Tartar Sauce for serving

Directions:

  1. Drain the salmon in a colander placed in the sink, breaking apart with a fork.
  2. While the salmon drains, measure the Almond Flour or Almond Meal and Hemp Hearts. Chop the green onions, and drain and finely chop the capers.
  3. Put drained salmon into a mixing bowl with almond meal, hemp hearts, chopped green onion, chopped capers, fish rub, salt, and pepper.
  4. Add 2 eggs; then use a fork to gently combine the mixture until all the salmon is moistened with eggs.
  5. Use your clean hands to form 6 patties and put them on a small baking sheet (with parchment paper if you have some.) Put salmon patties in the freezer for 15 minutes to chill. (Probably optional, but this definitely helps them hold together better.)
  6. After 15 minutes chilling, heat the olive oil over medium-high heat in a large non-stick frying pan. Cook salmon patties about 3-4 minutes per side, or until they’re golden brown and cooked though. Lift up an edge to see when it’s time to turn them, and turn carefully! (Cooking time will vary depending on your pan and how hot medium-high is on your stove, so watch for that golden brown color.)
  7. Serve hot, with Double-Dill Tartar Sauce. These would also be delicious with Cucumber Dill Sauce, or Tzatziki sauce.

This recipe was first posted as my mom’s Salmon Patties, and adapted many times through the years to this keeper version.

All images and text ©

Low-Carb Salmon Patties with Double-Dill Tartar Sauce found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is suitable for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.

Find More Recipes Like This One:
Use theRecipes by Diet Typephoto index pages to find more recipes suitable for a specific eating plan. You can alsoFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you. (Recipes like this one that have been adapted through the years may not be accurate on Yummly.)

Low-Carb Salmon Patties with Double-Dill Tartar Sauce found on KalynsKitchen.com

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52 comments on “Low-Carb Salmon Patties with Double-Dill Tartar Sauce”

  1. This recipe looks super yummy and relatively easy/quick – I miss my mother’s salmon patties made of canned red salmon, with the bones crushed like you do for calcium. I am gluten-free so I cannot eat any wheat. Do you think this would work with almond meal (which would keep it SB- *and* Passover-friendly); if so, do you suggest regular or blanched? Thanks, Kalyn!

  2. M, I do think it would work with almond meal. I think the almond would taste great with the salmon. My mother made those same type of salmon patties that you’re describing! I’m not sure if it would matter which type of almonds you used, I think either would be fine.

  3. BTW, let me know if you try it with the almond meal.

  4. I grew up on these as well! I love this version with Almond Meal. I will have to try it out soon.

  5. Mmmmm….my favourite. Salmon is such a delicious fish and healthy too. I would love to dip in chili sauce. Next time I want to try with almond meal.

  6. looks gorgerous:)

  7. I love these. Definitely brings back memories as my mother use to make these also. Probably not as good as yours look tho!

  8. I always add mashed up chickpeas to the mix when I make tuna or salmon patties, and sometimes a bit of cheese, too.

    ~ PJ

  9. My mom always made salmon patties as well. I still love them to this day:D

  10. Is there a different kind of canned salmon that doesn't include the bones? My mother in law showed me how to make these, but there were some nasty bone-like things we had to pull out first … maybe she's slow on the canned salmon though.

  11. I am smiling to hear that so many people had mothers who made salmon patties! Great frugal dinner option I guess.

    Brit I used canned salmon from Costco which didn't have bones.

  12. My grandmother, who never ate meat, used to make salmon croquettes with canned salmon. I adored them, but when I make them now, I usually use leftover cooked fresh salmon. I never think to add capers, because my grandmother didn't, but I love the idea.

  13. We always had tuna patties. Especially during Lent.

  14. We ate a lot of fish growing up, mostly fresh fish that my dad and his brothers caught and sometimes all of us on a family outing. My mom would freeze some of the fish to pull out during the winter months. But after that was gone, fish cakes often made their way on to the menu. I've always loved them, but Mr. GFE not so much. I'm going to make your recipe just for me, Kalyn. These salmon cakes will make great lunches! 🙂

    Shirley

  15. I've become a salmon snob. Had the great pleasure of house-sitting a few summers ago for a charter fishing guy, and he had a freezer full of salmon fillets and a cupboard full of home-canned salmon. And it ruined canned salmon for me–I've tried making my favorite salmon patties with canned salmon and they tasted like nothing. 🙁

  16. Hello Kalyn!!

    I made these lovely salmon patties last evening for dinner & my friends, husband & I loved them!!

    Thanks again! I also made the tartaar sauce!

  17. These look delicious. What is in a 'fish rub' as I am in the UK and don't think we have that here? I might make these and serve them inside some whole wheat pitas. I have been enjoying your blog for quite a while now. Thanks.

  18. I use chick peas as well as coconut flour ( I am a huge fan of coconut flour )in my salmon patties. I love the idea of the capers. I am a caper fiend and am happy to add them to just about anything.
    Thank You ~ Annette

  19. The capers were really good in these salmon cakes; glad people are liking that idea.

    Sophie, glad you enjoyed them!

    "Fish Rub" is a mixture of ground spices meant to be rubbed on fish. The brand I use lists this for ingredients: "paprika, pepper, salt, lemon juice and spices." Any ground spice mixture that you like the taste of would work, it's just to add a little more flavor to the mixture.

  20. This is a wonderful meal to serve up for a weeknight or a weekend lunch. I bet they would be great too, made in batches and frozen for later.

    Great recipe! Thanks for sharing.

  21. Velva, I do like that idea of cooking the salmon patties, then freezing for a quick dinner later.

  22. I grew up in the South and salmon patties were a constant in our family's weekly menu. Aside from diced onions, we also use garlic and red pepper flakes sometimes to give it an edge. To keep them gluten-free, we use cooked brown rice or wild rice blends and sometimes with an extra egg white. I serve them either with hummus or lemon-mayo dip. To this day, when I have salmon patties I'm always reminded of my childhood.

    Yours looks so appetizing! I'm thrilled to try this version with almond meal.

  23. I think hummus or lemon-mayo dip sounds good with the salmon patties, great ideas.

  24. My grandma used to make salmon croquettes and as a child I hated them. I'd put them in my napkin when she wasn't looking and then walk up the street to Burger King or Arby's. I know…what a waste!!

    We often use canned salmon as a quick and simple dinner – it's so versatile. I would have never thought of using almond meal but will give it a try. 🙂

  25. I always enjoy reading intelligent articles by an author who is definitely knowledgeable on their chosen subject. I'll be following this thread with much interest. Keep up the great work, till next time

  26. These look so good! Simple and light. My kind of "burger". 😉

  27. Made these last night…AMAZING! I wanted to eat the whole batch, but settled on just 2 🙁

    I used your famous Spike seasoning instead of fish rub because my grocery store just started carrying it and I wanted to see what all the fuss was about; perfect all purpose seasoning! I also skipped the capers/green onion and opted for some minced yellow onion and celery sauteed in olive oil for a few minutes instead!

    I just bought a bag of almond meal last week to make the chicken nuggets you recently posted and wow, is it expensive! So I was really excited to see another recipe that I could use it in…keep those coming 🙂 Even though I'll probably use up the rest of the bag making these delish little cakes!!

  28. Jamie, glad you liked the salmon patties! I like hearing about your variations. Almond meal is definitely kind of pricey, but lots of recipes only use a small amount of it. I have heard of people making their own by grinding almonds, but I haven't tried it.

  29. hi
    I love the look of the salmon patties and wish i could make it, I feel they will be yummy, but we do not get most of the Ingredients in India especially the salmon so problem!!!
    anyway thanks for sharing the recipe

  30. Mahek, sorry to hear that. You could use 7 oz. cooked fresh salmon for it and grind your own almond meal, if that would help.

  31. The almond meal is a very interesting addition. I also like the use of capers – they should go well with salmon!

    We have a salmon cake recipe that starts with wild salmon meat and uses kaffir lime leaves for flavor.

  32. Nate, that sounds good!

  33. My friend gave a recipe for these a few weeks ago along with a sweet potato fry recipe(toss them in italian dressing, sprinkle with parmesan, bake at 350, 1hr) (just thought I would write that down for anyone interested LOL)I had never tried them and after eating them I was addicted!!!

    I was using ww bread crumbs, but I subbed in almond meal today and they were AMAZING. Almonds + salmon = Super MMMmmm. Thanks for another great idea! Your blog is my favorite foodie blog on the net =)

  34. Tracy, thank you! I like the idea for sweet potato fries too!

  35. Kalyn–anothe winning recipe here! I made these for lunch, and even my VERY FUSSY 3-year-old, who hates all things fish except tuna inhaled them!

    This recipe is a definite keeper for us 😀

    Thanks for sharing this, and all of your other wonderful recipes on this blog. I am officially hooked on healthy, delicious eating now–thanks to you, they are no longer mutually exclusive of each other!

  36. Susan so glad to hear you all liked it!

  37. I love these! My mom also made salmon patties growing up as well as my husbands mom. I am from the south and always go back to my roots serving them with white gravy and biscuits as well as small early peas and slaw. In summer I also slice up some of my home grown tomotoes. What a meal. Simply comfort food. Thanks for your rendition.

  38. Glad you like the recipe.

  39. Thanks for another great and healthy recipe, Kalyn!

    I used this method with the ingredients I had subbing canned tuna, shallots and flax meal as appropriate. The tuna cakes made a very nice brunch served on a bed of romaine with vinaigrette and some tartar sauce on the side. I look forward to making it again as written, as well as exploring variations!

  40. Corinna, glad to hear you enjoyed it.

  41. I'm not a huge fan of salmon, but somehow I ended up with a can of it in my pantry (I live alone so I'm not quite sure how that happened…) and I didn't want to let it go to waste. I reluctantly decided to try this recipe and now I have to admit, I'm going to have to buy another can so I can make them again!

    I live in a tiny town so almond meal isn't easy to come by, but I had slivered almonds in my freezer that I used a rolling pin to grind up and it worked perfectly. I didn't have a fish rub either (since as mentioned I'm not usually much on fish) so I substituted by adding some paprika, garlic powder, thyme, and oregano in addition to the salt and pepper.

    The leftovers even made a great sandwich for lunch the next day with spinach on whole wheat bread rounds.

    Thanks for making a believer out of this salmon sceptic!

  42. Sheila, glad you enjoyed them!

  43. Okay, I can't wait to try this recipe! My Mom (RIP) made salmon patties all the time (served w/rice). This was one of my favorite dishes of her and she had many. The almond meal as an alternative sounds delightful. I'm a nut lover so this is right up my alley! Will be sure to come back & comment how it turns out. Btw, I LOVE the Costco canned salmon, it's so tasty–and best of all, no bones! As a kid, I loved crunching on the bones, but as an adult, I find removing them t-e-d-i-o-u-s! I believe the brand is called Kirkwood. Thanks again for another great recipe. I'm sure it's going to be fantastic! =D

  44. How nice that we both have memories of our mom making something like this!

  45. Kalyn~ How can I substitute fresh Salmon for the canned? Should the fish be cooked or raw? Love the Blog!! Keep up the good work 🙂

  46. Thanks Debbie! You might like these Asian-flavored Wild Salmon Patties that start with fresh salmon. You could adapt that one to use the seasonings in this recipe if you prefer it. I also have a new recipe coming this week with Salmon Burgers made with raw salmon (really good!) if you can wait for that one. But I would make the patties with raw salmon if you have it.

  47. OH MY! These are SO much better than the recipe from the SB book that I've been using for years! The almond meal was a wonderful addition that really made these true salmon patties! They actually did remind me of my mom's salmon patties (except hers always had those little "bones"). I'm adding these to my rotating menu! Thanks for another great recipe!

  48. should I used 6 tablespoons breadcrumbs instead of the flaxseed and hemp
    is it a 1 to 1 switch

    thanks

  49. Thank you, Kalyn! I’ve experimented to find the best fillers for keto fish patties, and this is the most successful recipe I’ve tried. I’ll likely make them like this from now on.

    Just a heads-up for any other keto followers, I bought Szeged fish rub specifically for the recipe, but I won’t be using it because the ingredients seem to have changed recently, and it now contains sugar and soybean oil. The ingredients on my canister (purchased from Amazon in June 2018) are “Salt, sugar, dehydrated onion, orange juice powder, lemon peel, orange peel, lemon juice powder, spices (including paprika and celery seed), tarragon, cilantro, liquid smoke, soybean oil, less than 2% of calcium stearate and silicon dioxide added to prevent caking.” Nonetheless, the patties were great with different seasoning!

    • So glad you enjoyed the recipe! Thanks for the tip about the fish rub. WHY would they do that? Fish Rub doesn’t need sugar. It sounds like a completely different recipe than the one I have loved.

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