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.
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!
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.
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.
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
- 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
- Drain the salmon in a colander placed in the sink, breaking apart with a fork.
- 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.
- Put drained salmon into a mixing bowl with almond meal, hemp hearts, chopped green onion, chopped capers, fish rub, salt, and pepper.
- Add 2 eggs; then use a fork to gently combine the mixture until all the salmon is moistened with eggs.
- 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.)
- 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.)
- 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 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.
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