Crispy Salmon Patties
These are salmon patties done right — golden and crispy on the outside, flaky and tender on the inside, with fresh herbs running through every bite. That bite shot says it all: moist, delicate salmon that holds together beautifully, with a crunchy crust that shatters when you cut in.
Packed with protein and omega-3s, naturally low in carbs — the perfect quick seafood dinner or meal-prep protein.
Why You'll Love This
Crispy golden crust, flaky tender centers
~24g protein per serving, only ~2g net carbs
Great hot, cold, or in a lettuce wrap
Amazing Protein Recipes
Crispy Salmon Patties
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 (8 patties)
- Calories407 kcal
- chopping board
- knife
- mixing bowl
- fork or whisk
- measuring spoons
- large skillet
- spatula
- paper towel
Ingredients
- For the patties
- For cooking
Instructions
- Chop the salmon into small pieces (pea-size or smaller) — or flake the canned salmon into a bowl, removing any bones.
- Add the almond flour, Parmesan, eggs, green onions, parsley, dill, Dijon, Old Bay, salt, pepper, and lemon juice. Mix gently until just combined.
- Divide into 8 portions and form into patties about 1/2 inch thick. Chill 10 minutes — this helps them hold together.
- Heat the oil in a large skillet over medium-high heat.
- Cook the patties 3–4 minutes per side, until deeply golden and crisp. Don't crowd the pan — work in two batches if needed.
- Drain briefly on a paper towel and serve hot with lemon wedges.
Notes & Tips
- Chill before cooking: 10 minutes in the fridge firms the patties so they don't fall apart in the pan.
- Don't overwork the mix: Gentle mixing keeps the salmon flaky instead of pasty.
- Medium-high, not screaming hot: Too hot burns the outside before the inside sets — golden and steady wins.
- Test one first: Cook a single patty to check seasoning, then adjust the rest.
- Nutrition: Per serving (estimate): 340 calories, 24g fat.
- Fridge: Store airtight up to 3 days.
- Reheat: Crisp back up in a skillet or air fryer at 375°F for 5 minutes — never microwave, they go soggy.
- Freezer: Freeze uncooked patties between parchment up to 2 months; cook from thawed.
- The Secret to Patties That Don't Fall Apart
- The secret is the chill plus the binder ratio. Two eggs with almond flour and Parmesan is exactly enough to hold the salmon together without making it dense, and that 10-minute chill firms everything up before it hits the hot oil. Cold patties hitting hot oil set their crust fast — that's what locks them together.
Variations & serving ideas
- Tuna patties: Canned tuna works 1:1 — same method, slightly different flavor.
- Crab cakes style: Swap salmon for lump crab and add a dash more Old Bay.
- Air fryer method: 380°F for 10–12 minutes, flipping halfway, spritzed with oil.
- Dairy-free: Skip the Parmesan and add an extra tablespoon of almond flour.
Nutrition Facts
Per serving · recipe makes 4 (8 patties)
| Nutrient | Amount per serving |
|---|---|
| Calories | 407 kcal |
| Total fat | 32 g |
| Saturated fat | 4.5 g |
| Cholesterol | 155 mg |
| Sodium | 592 mg |
| Total carbohydrate | 2 g |
| Fibre | 0.8 g |
| Sugars | 0.4 g |
| Protein | 24 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Crispy Salmon Patties?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Crispy Salmon Patties?
The key ingredients include salmon fillets, eggs, parmesan, green onions, almond flour and parsley. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 3 days. Freezer: Freeze uncooked patties between parchment up to 2 months; cook from thawed.
What air fryer temperature does this recipe use?
Reheat: Crisp back up in a skillet or air fryer at 375°F for 5 minutes — never microwave, they go soggy.
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