These salmon patties (also known as salmon cakes) are low in carbs, gluten-free, and paleo, and they are incredibly moist, flavorful, and delicious. For a quick and simple weeknight dinner, you could also use canned salmon instead of the fresh salmon I used to make them.

Despite the fact that I adore a wide variety of fish (especially halibut and tuna), salmon is by far my favorite and the type I eat the most. I usually just bake salmon in the oven (it's simple), but I'm constantly coming up with fresh and original ways to eat it.

Let's be very clear: salmon patties, also known as salmon cakes, are by no means novel or creative. I mean, I used to eat salmon patties. But in all honesty, I haven't had a gluten-free, paleo salmon patty without breadcrumbs since going gluten-free almost six years ago. Additionally, one that tastes this incredible.

WHICH TYPE OF SALMON SHOULD YOU USE FOR SALMON PATTIES?

I've prepared this salmon patty dish with fresh, wild-caught fish, and I think the flavor boost is worth it. However, if it's a weekday and you want a quick, nutritious supper, I can understand replacing canned salmon.

When I first tried this dish, I used king salmon, and it was incredible. I'd forgotten how decadent king salmon can be. King salmon has the greatest Omega-3 content and is generally the most costly salmon at the fishmonger. Its rich, velvety, and buttery smooth texture makes it feel more like dessert than supper. It also means that your salmon patties will be naturally soft and moist on the interior. Definitely a splurge.

For a regular home-cooked supper, I'd probably use Coho or Sockeye salmon in this dish. It's less expensive, more flavorful, lighter, and flakier. And it's still loaded with healthful Omega-3 advantages.

If you buy canned salmon, choose wild Alaskan salmon over Atlantic salmon, which is high in pollution, antibiotics, and other poisons. Wild Planet canned salmon is my favorite brand since it is responsibly harvested in the Alaskan seas.

HOW TO MAKE SALMON PATTIES (THAT ARE LOW CARB)

You've probably guessed that there aren't any breadcrumbs in this recipe. Although I do use a small amount of almond flour, it doesn't completely overpower the flavor of the salmon, as I believe breadcrumbs do in a traditional salmon patty recipe. I definitely want the salmon patties I'm making to taste like salmon and not like bread. How to make them is as follows:

Approximately a pound of salmon should be baked while a red bell pepper and onion are diced. You can use any color; I just prefer the red bell pepper's vibrancy. Then, in a little olive oil, sauté each of them till translucent and soft, and set aside to cool.
Once the salmon, onion, and bell pepper have cooled, combine them with some almond flour, mayo, dijon mustard, garlic, an egg, fresh parsley, and fresh dill in a mixing dish. Mix everything together with your hands and shape it into patties. Don't go too big on them or they'll be difficult to flip and will fall apart.
In a sauté pan, heat some olive oil or avocado oil and cook them in batches for about 4-5 minutes per side, or until brown.
Serve with a simple lemon-dill mayonnaise. However, you are free to serve it with your favorite sauce or aioli.

SALMON PATTIES (GLUTEN-FREE, PALEO)

These salmon patties (also known as salmon cakes) are incredibly moist and flavorful. They're also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. Read the notes below for more information.

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Course: main meal

Cuisine: American

Keyword: low carb salmon patties, paleo salmon cakes, paleo salmon patties, salmon cakes, salmon patties

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 420kcal

Ingredients

1 pound fresh salmon
⅓ cup olive oil, divided
1 medium onion, finely diced
1 red bell pepper, finely diced
1-2 garlic cloves, minced
½ cup almond flour
2 large eggs, beaten
2 tablespoon homemade mayonnaise
1 tablespoon Dijon mustard
⅓ fresh parsley, finely chopped
2 tablespoon fresh dill, finely chopped
salt and pepper

LEMON DILL MAYONNAISE (OPTIONAL)

1 cup homemade mayonnaise
2 tablespoon fresh dill, finely chopped
½ lemon, zested and juiced
salt and pepper

Instructions

Preheat the oven to 425 degrees fahrenheit.
Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 10-13 minutes, or until just cooked through.
While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley.
Remove the salmon from the oven and cool in the refrigerator for 5-10 minutes.
While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.
Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the cooled onion and bell pepper along with the dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Combine all ingredients with your hands until well mixed.
Form the salmon mixture into small patties with your hands and place them to the side.
Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel lined plate.
Serve the salmon patties with the lemon dill mayonnaise.

LEMON DILL MAYONNAISE

Add all ingredients to a small mixing bowl and stir to combine.

TIPS

To bake these in the oven rather than pan fry: spray a baking sheet with oil spray (my favorite is avocado oil) and bake at 400F for 10-12 minutes each side.
King Salmon has a high oil content and is naturally a more moist fish. You may only need one beaten egg if using King Salmon.
Canned Salmon can be dryer than using fresh salmon. You may want to double the amount of mayonnaise, to ¼ cup, to keep your salmon patties nice and moist.
I've made a large batch of these for meal prep and they're delicious. They freeze and reheat beautifully.

Nutrition