Keto Salmon Patties the Whole Family will Love

Happy Easter! Thank you Jesus…
May 23, 2019
Aloha damask …………………………………………………………..
May 23, 2019


  • 1 pound fresh salmon
  • 1 tbsp cup olive oil, plus 2-4 tbsp more for the skillet
  • 1 medium onion, finely diced
  • 1-2 garlic cloves, minced
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 2 large eggs, beaten
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1/3 cup fresh parsley, finely chopped
  • 1 tbsp dill weed
  • salt and pepper to taste
  • salt and pepper to taste


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Drizzle the salmon with a tablespoon of olive oil and season with salt and pepper. Cook for 10-13 minutes, or until it easily flakes with a fork.
  3. Remove the salmon from the oven and let it cool.
  4. While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion until soft and translucent. Add the minced garlic the last 1-2 minutes, just long enough to heat up and merge the flavors. Remove from the heat and let cool.
  5. Use your hands or a fork to flake the cooled salmon a large bowl. Add the cooled onion and garlic along with all the other ingredients.
  6. Stir all ingredients until well mixed.
  7. Scoop out 1/3 cup portions onto wax or parchment paper. Then using your hands, gently shape the mixture into patties.
  8. Heat a skillet on medium heat with olive oil covering the bottom of the skillet completely (About ¼ inch of oil in the skillet)
  9. Once the skillet is fully heated, gently scoop up the patties and place in the skillet. Cook the patties for about 3-4 minutes on each side.
  10. Enjoy by itself, in a keto bun, or on a bed of greens. I like to make a quick dressing by stirring a little dill weed and lemon juice into homemade mayonnaise and drizzle on top.

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