Free Printable: Low Carb & Keto Food List

• My Salmon Patties Recipe Is Crispy, Fluffy, And Affordable
• Ingredients & Substitutions
• How To Make Salmon Patties
• My Recipe Tips
• Salmon Patties Recipe card
• Serving Ideas
• Recipe Reviews

My Salmon Patties Recipe Is Crispy, Fluffy, And Affordable

These salmon patties were basically a use-what’s-in-my-pantry experiment, in the best possible way. Between my mom and grandmas, I ate a lot of patties growing up, just never with this fish. But with a couple cans of salmon staring at me, there was a first time for everything! And needless to say, this salmon patties recipe is now part of my regular healthy dinner rotation. Here’s why:

• Crispy outside, tender inside – These salmon cakes fry up with a golden, crispy crust, a fluffy, tender texture inside, and so much flavor. If you like my tuna patties and chicken patties , you’ll like these, too!
• Quick and easy – This whole recipe takes just 20 minutes from start to finish. I often turn to it for a last-minute meal on busy weeknights.
• Pantry-friendly and budget smart – My salmon patty recipe needs just 8 basic ingredients, and all except the egg are pantry staples. And using canned salmon keeps it affordable.

So if you have canned salmon and are wondering what to do with it, make these with me!

Ingredients & Substitutions

Here I explain the best ingredients for my salmon patty recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Canned Salmon – I like this brand . Make sure to get the kind without bones or skin—I learned that the hard way after my husband grabbed the wrong one and I didn’t notice until it was already in the bowl. Picking out bones was not the fun part of dinner prep! Notes on alternatives: Leftover cooked salmon works just as well. I usually use canned for convenience. If you have fresh salmon that’s uncooked , I recommend making my salmon burgers , instead of the extra step of cooking it just for these salmon patties.
• Binder – I used to make this recipe with crushed pork rinds, but now prefer these clean-ingredient, gluten-free panko breadcrumbs . Any kind of breadcrumbs, or even almond flour, will work.
• Egg – Egg substitutes can work, but the patties might be more fragile.
• Mayonnaise – Helps keep the patties juicy.
• Grated Onion – My secret ingredient that I often add to various patties (and even chicken meatballs ), because it leaves them so tender and flavorful! I don’t recommend dicing the onion, which makes the salmon patties fall apart more easily.
• Seasonings – Italian seasoning , black pepper, and a touch of smoked paprika . If you don’t have dried herbs, you can swap in a tablespoon of fresh herbs, such as parsley, dill, or chives.
• Olive Oil – For frying up the patties. Avocado oil or ghee make good alternatives.

How To Make Salmon Patties

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the base. In a large bowl, whisk together the breadcrumbs (or whatever binder you’re using), mayo, egg, grated onion, and seasonings.
2. Add the salmon. Gently fold in the canned salmon.

1. Form the patties. Use your hands to shape the mixture into 6 patties. They’ll be a bit sticky, which is normal. Place them on a parchment paper lined baking sheet and pop in the fridge to firm up. (This is important, or they’ll fall apart!)
2. Fry until golden. Heat olive oil in a large skillet , and fry the salmon patties until golden brown on both sides. Flip carefully so they don’t fall apart. I like to serve them with lemon wedges — a squeeze of fresh lemon juice is delicious on them!

My Recipe Tips

• Drain the canned salmon well. If there’s too much liquid left, your salmon patties won’t hold together. I usually drain the can first, then wrap in paper towels to dry off any extra moisture.
• Mix everything else before adding the salmon, then fold in the fish gently. I do this because it leaves more of the salmon pieces intact. If you dump everything together or overmix after adding the fish, it can turn to mush.
• Don’t you need salt? No, I don’t find I need any because canned salmon is already salted. (In fact, my older version of this recipe had salt and many people complained it was too salty in the comments — this is fixed now!) However, if your salmon doesn’t seem salty enough for you, you can salt it to your taste before mixing with the other ingredients.
• Want extra flavor? Sometimes I throw in garlic powder and lemon zest, or a teaspoon of Dijon mustard.
• If the salmon mixture is hard to work with to form the patties, wet your hands with water or oil. This will reduce sticking to your hands. They’ll be less sticky for frying after you refrigerate them.
• How do you prevent the salmon patties from sticking to the pan? There are 4 things to watch for: Make sure you have a layer of oil coating the pan. This is especially important if you use a cast iron skillet like I do — it sticks a little more easily but you get nicer browning, and the oil fixes any sticking. Preheat your pan well before adding the patties. In fact, this is my rule for frying just about anything. Give them enough time to brown on the bottom before trying to flip. Moving them too soon will make them stick. Use a thin turner. This is my favorite because it’s so small and thin, but I used this one for the pictures and it also works well.
• Chilling the patties before cooking is crucial. You need at least 30 minutes to let them firm up, but you can also form them the day before and keep in the fridge overnight before you cook them.
• Grab your largest skillet. With my 12-inch cast iron pan , I can fit all 6 patties in one batch! If your skillet is smaller, you’ll need to cook in 2 batches, and I recommend adding more oil for the 2nd batch.
• Want to bake these instead? They’ll take about 15 minutes at 400 degrees F. They don’t get crispy on the outside that way, though, and I’d recommend broiling for a couple minutes at the end to at least get some browning.

Ingredients

Tap underlined ingredients to see the ones I use.

• 3/4 cup Gluten-free panko breadcrumbs (or pork rinds or almond flour for a low carb option) ▢
• 1/3 cup Mayonnaise ▢
• 1 large Egg ▢
• 2 tbsp Yellow onion (freshly grated and patted dry with a paper towel) ▢
• 1 tsp Italian seasoning ▢
• 1/2 tsp Smoked paprika ▢
• 1/4 tsp Black pepper ▢
• 12 oz Canned salmon (drained) ▢
• 2 tbsp Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, whisk together the breadcrumbs (or binder of your choice), mayonnaise, egg, grated onion, Italian seasoning, smoked paprika, salt, and pepper.
2. Add the canned salmon and fold in gently. Be careful not to over-mix.
3. Using your hands, form mixture into 6 1/2-inch thick patties and place on a parchment lined baking sheet . The patties will be wet and sticky. Refrigerate for at least 30 minutes to firm up.
4. Heat the olive oil in a large skillet over medium heat. Add the salmon patties to the skillet without touching each other, and cook for 3-4 minutes , until golden brown on the bottom. Flip carefully and cook for another 3-4 minutes , until browned on the other side.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 salmon patty

• Tips: Check out my recipe tips above to help you to help you get crispy, golden patties, prevent them from falling apart when frying, notes about salt, optional add-ins for extra flavor, and a variation for baking them.
• Store: Keep leftovers in an airtight container and keep them in the refrigerator for up to 3-5 days.
• Meal prep: Since this salmon patty recipe needs to chill in the fridge anyway, I often form them the day before! Just keep refrigerated for 1-2 days before cooking.
• Reheat: I usually reheat in a hot skillet over medium-low heat, or pop them in the air fryer for 1-2 minutes.
• Freeze: You can freeze these salmon patties cooked or uncooked. I line squares of parchment paper between them to prevent sticking.
• Note on nutrition info: The numbers I have here are based on gluten-free breadcrumbs, which is what I use most often now. My original recipe had pork rinds, which you can definitely use for a low carb option (0.5g net carbs per serving). To see the full numbers, you can customize this recipe by swapping the ingredient in my Wholesome Yum App .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Salmon Patties

Serving Ideas

These salmon patties are so versatile — I’ve served them for dinner, for lunch, as an appetizer, and even as a snack. Try them like this:

• Dips – My fave with these is garlic aioli (pictured above), but tartar sauce or tzatziki sauce also pairs well.
• Wraps – Wrap a salmon patty in a lettuce wrap or on your favorite bun with a little mayo (or pick from my sauces above), tomatoes, and red onions.
• Salads – Sometimes I serve these over artichoke salad or spring salad for lunch. In the summer, they make a lovely light dinner alongside my cauliflower potato salad or tomato cucumber avocado salad .
• Bowls – Serve them over a base of rice or cauliflower rice , and load up with fresh toppings. The ones from my salmon bowls work well.
• Vegetables – To keep it super simple, just roast asparagus or cauliflower in the oven to serve on the side.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Salmon Patties

My salmon patties recipe is fast, crispy, and affordable, with canned salmon and pantry staples. A perfect easy dinner, lunch, or appetizer!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/salmon-patties/

Ingredients

• 3/4 cup Gluten-free panko breadcrumbs (or pork rinds or almond flour for a low carb option)
• 1/3 cup Mayonnaise
• 1 large Egg
• 2 tbsp Yellow onion (freshly grated and patted dry with a paper towel)
• 1 tsp Italian seasoning
• 1/2 tsp Smoked paprika
• 1/4 tsp Black pepper
• 12 oz Canned salmon (drained)
• 2 tbsp Olive oil

Instructions

1. In a large bowl, whisk together the breadcrumbs (or binder of your choice), mayonnaise, egg, grated onion, Italian seasoning, smoked paprika, salt, and pepper.
2. Add the canned salmon and fold in gently. Be careful not to over-mix.
3. Using your hands, form mixture into 6 1/2-inch thick patties and place on a parchment lined baking sheet . The patties will be wet and sticky. Refrigerate for at least 30 minutes to firm up.
4. Heat the olive oil in a large skillet over medium heat. Add the salmon patties to the skillet without touching each other, and cook for 3-4 minutes , until golden brown on the bottom. Flip carefully and cook for another 3-4 minutes , until browned on the other side.

Maya’s Recipe Notes

Serving size: 1 salmon patty

• Tips: Check out my recipe tips above to help you to help you get crispy, golden patties, prevent them from falling apart when frying, notes about salt, optional add-ins for extra flavor, and a variation for baking them.
• Store: Keep leftovers in an airtight container and keep them in the refrigerator for up to 3-5 days.
• Meal prep: Since this salmon patty recipe needs to chill in the fridge anyway, I often form them the day before! Just keep refrigerated for 1-2 days before cooking.
• Reheat: I usually reheat in a hot skillet over medium-low heat, or pop them in the air fryer for 1-2 minutes.
• Freeze: You can freeze these salmon patties cooked or uncooked. I line squares of parchment paper between them to prevent sticking.
• Note on nutrition info: The numbers I have here are based on gluten-free breadcrumbs, which is what I use most often now. My original recipe had pork rinds, which you can definitely use for a low carb option (0.5g net carbs per serving). To see the full numbers, you can customize this recipe by swapping the ingredient in my Wholesome Yum App .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• My Salmon Patties Recipe Is Crispy, Fluffy, And Affordable
• Ingredients & Substitutions
• How To Make Salmon Patties
• My Recipe Tips
• Salmon Patties Recipe card
• Serving Ideas
• Recipe Reviews

My Salmon Patties Recipe Is Crispy, Fluffy, And Affordable

These salmon patties were basically a use-what’s-in-my-pantry experiment, in the best possible way. Between my mom and grandmas, I ate a lot of patties growing up, just never with this fish. But with a couple cans of salmon staring at me, there was a first time for everything! And needless to say, this salmon patties recipe is now part of my regular healthy dinner rotation. Here’s why:

• Crispy outside, tender inside – These salmon cakes fry up with a golden, crispy crust, a fluffy, tender texture inside, and so much flavor. If you like my tuna patties and chicken patties , you’ll like these, too!
• Quick and easy – This whole recipe takes just 20 minutes from start to finish. I often turn to it for a last-minute meal on busy weeknights.
• Pantry-friendly and budget smart – My salmon patty recipe needs just 8 basic ingredients, and all except the egg are pantry staples. And using canned salmon keeps it affordable.

So if you have canned salmon and are wondering what to do with it, make these with me!

Ingredients & Substitutions

Here I explain the best ingredients for my salmon patty recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Canned Salmon – I like this brand . Make sure to get the kind without bones or skin—I learned that the hard way after my husband grabbed the wrong one and I didn’t notice until it was already in the bowl. Picking out bones was not the fun part of dinner prep! Notes on alternatives: Leftover cooked salmon works just as well. I usually use canned for convenience. If you have fresh salmon that’s uncooked , I recommend making my salmon burgers , instead of the extra step of cooking it just for these salmon patties.
• Binder – I used to make this recipe with crushed pork rinds, but now prefer these clean-ingredient, gluten-free panko breadcrumbs . Any kind of breadcrumbs, or even almond flour, will work.
• Egg – Egg substitutes can work, but the patties might be more fragile.
• Mayonnaise – Helps keep the patties juicy.
• Grated Onion – My secret ingredient that I often add to various patties (and even chicken meatballs ), because it leaves them so tender and flavorful! I don’t recommend dicing the onion, which makes the salmon patties fall apart more easily.
• Seasonings – Italian seasoning , black pepper, and a touch of smoked paprika . If you don’t have dried herbs, you can swap in a tablespoon of fresh herbs, such as parsley, dill, or chives.
• Olive Oil – For frying up the patties. Avocado oil or ghee make good alternatives.

How To Make Salmon Patties

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the base. In a large bowl, whisk together the breadcrumbs (or whatever binder you’re using), mayo, egg, grated onion, and seasonings.
2. Add the salmon. Gently fold in the canned salmon.

1. Form the patties. Use your hands to shape the mixture into 6 patties. They’ll be a bit sticky, which is normal. Place them on a parchment paper lined baking sheet and pop in the fridge to firm up. (This is important, or they’ll fall apart!)
2. Fry until golden. Heat olive oil in a large skillet , and fry the salmon patties until golden brown on both sides. Flip carefully so they don’t fall apart. I like to serve them with lemon wedges — a squeeze of fresh lemon juice is delicious on them!

My Recipe Tips

• Drain the canned salmon well. If there’s too much liquid left, your salmon patties won’t hold together. I usually drain the can first, then wrap in paper towels to dry off any extra moisture.
• Mix everything else before adding the salmon, then fold in the fish gently. I do this because it leaves more of the salmon pieces intact. If you dump everything together or overmix after adding the fish, it can turn to mush.
• Don’t you need salt? No, I don’t find I need any because canned salmon is already salted. (In fact, my older version of this recipe had salt and many people complained it was too salty in the comments — this is fixed now!) However, if your salmon doesn’t seem salty enough for you, you can salt it to your taste before mixing with the other ingredients.
• Want extra flavor? Sometimes I throw in garlic powder and lemon zest, or a teaspoon of Dijon mustard.
• If the salmon mixture is hard to work with to form the patties, wet your hands with water or oil. This will reduce sticking to your hands. They’ll be less sticky for frying after you refrigerate them.
• How do you prevent the salmon patties from sticking to the pan? There are 4 things to watch for: Make sure you have a layer of oil coating the pan. This is especially important if you use a cast iron skillet like I do — it sticks a little more easily but you get nicer browning, and the oil fixes any sticking. Preheat your pan well before adding the patties. In fact, this is my rule for frying just about anything. Give them enough time to brown on the bottom before trying to flip. Moving them too soon will make them stick. Use a thin turner. This is my favorite because it’s so small and thin, but I used this one for the pictures and it also works well.
• Chilling the patties before cooking is crucial. You need at least 30 minutes to let them firm up, but you can also form them the day before and keep in the fridge overnight before you cook them.
• Grab your largest skillet. With my 12-inch cast iron pan , I can fit all 6 patties in one batch! If your skillet is smaller, you’ll need to cook in 2 batches, and I recommend adding more oil for the 2nd batch.
• Want to bake these instead? They’ll take about 15 minutes at 400 degrees F. They don’t get crispy on the outside that way, though, and I’d recommend broiling for a couple minutes at the end to at least get some browning.

Ingredients

Tap underlined ingredients to see the ones I use.

• 3/4 cup Gluten-free panko breadcrumbs (or pork rinds or almond flour for a low carb option) ▢
• 1/3 cup Mayonnaise ▢
• 1 large Egg ▢
• 2 tbsp Yellow onion (freshly grated and patted dry with a paper towel) ▢
• 1 tsp Italian seasoning ▢
• 1/2 tsp Smoked paprika ▢
• 1/4 tsp Black pepper ▢
• 12 oz Canned salmon (drained) ▢
• 2 tbsp Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, whisk together the breadcrumbs (or binder of your choice), mayonnaise, egg, grated onion, Italian seasoning, smoked paprika, salt, and pepper.
2. Add the canned salmon and fold in gently. Be careful not to over-mix.
3. Using your hands, form mixture into 6 1/2-inch thick patties and place on a parchment lined baking sheet . The patties will be wet and sticky. Refrigerate for at least 30 minutes to firm up.
4. Heat the olive oil in a large skillet over medium heat. Add the salmon patties to the skillet without touching each other, and cook for 3-4 minutes , until golden brown on the bottom. Flip carefully and cook for another 3-4 minutes , until browned on the other side.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 salmon patty

• Tips: Check out my recipe tips above to help you to help you get crispy, golden patties, prevent them from falling apart when frying, notes about salt, optional add-ins for extra flavor, and a variation for baking them.
• Store: Keep leftovers in an airtight container and keep them in the refrigerator for up to 3-5 days.
• Meal prep: Since this salmon patty recipe needs to chill in the fridge anyway, I often form them the day before! Just keep refrigerated for 1-2 days before cooking.
• Reheat: I usually reheat in a hot skillet over medium-low heat, or pop them in the air fryer for 1-2 minutes.
• Freeze: You can freeze these salmon patties cooked or uncooked. I line squares of parchment paper between them to prevent sticking.
• Note on nutrition info: The numbers I have here are based on gluten-free breadcrumbs, which is what I use most often now. My original recipe had pork rinds, which you can definitely use for a low carb option (0.5g net carbs per serving). To see the full numbers, you can customize this recipe by swapping the ingredient in my Wholesome Yum App .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Salmon Patties

Serving Ideas

These salmon patties are so versatile — I’ve served them for dinner, for lunch, as an appetizer, and even as a snack. Try them like this:

• Dips – My fave with these is garlic aioli (pictured above), but tartar sauce or tzatziki sauce also pairs well.
• Wraps – Wrap a salmon patty in a lettuce wrap or on your favorite bun with a little mayo (or pick from my sauces above), tomatoes, and red onions.
• Salads – Sometimes I serve these over artichoke salad or spring salad for lunch. In the summer, they make a lovely light dinner alongside my cauliflower potato salad or tomato cucumber avocado salad .
• Bowls – Serve them over a base of rice or cauliflower rice , and load up with fresh toppings. The ones from my salmon bowls work well.
• Vegetables – To keep it super simple, just roast asparagus or cauliflower in the oven to serve on the side.

Free Printable: Low Carb & Keto Food List

• My Salmon Patties Recipe Is Crispy, Fluffy, And Affordable
• Ingredients & Substitutions
• How To Make Salmon Patties
• My Recipe Tips
• Salmon Patties Recipe card
• Serving Ideas
• Recipe Reviews

My Salmon Patties Recipe Is Crispy, Fluffy, And Affordable

These salmon patties were basically a use-what’s-in-my-pantry experiment, in the best possible way. Between my mom and grandmas, I ate a lot of patties growing up, just never with this fish. But with a couple cans of salmon staring at me, there was a first time for everything! And needless to say, this salmon patties recipe is now part of my regular healthy dinner rotation. Here’s why:

• Crispy outside, tender inside – These salmon cakes fry up with a golden, crispy crust, a fluffy, tender texture inside, and so much flavor. If you like my tuna patties and chicken patties , you’ll like these, too!
• Quick and easy – This whole recipe takes just 20 minutes from start to finish. I often turn to it for a last-minute meal on busy weeknights.
• Pantry-friendly and budget smart – My salmon patty recipe needs just 8 basic ingredients, and all except the egg are pantry staples. And using canned salmon keeps it affordable.

So if you have canned salmon and are wondering what to do with it, make these with me!

Ingredients & Substitutions

Here I explain the best ingredients for my salmon patty recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Canned Salmon – I like this brand . Make sure to get the kind without bones or skin—I learned that the hard way after my husband grabbed the wrong one and I didn’t notice until it was already in the bowl. Picking out bones was not the fun part of dinner prep! Notes on alternatives: Leftover cooked salmon works just as well. I usually use canned for convenience. If you have fresh salmon that’s uncooked , I recommend making my salmon burgers , instead of the extra step of cooking it just for these salmon patties.
• Binder – I used to make this recipe with crushed pork rinds, but now prefer these clean-ingredient, gluten-free panko breadcrumbs . Any kind of breadcrumbs, or even almond flour, will work.
• Egg – Egg substitutes can work, but the patties might be more fragile.
• Mayonnaise – Helps keep the patties juicy.
• Grated Onion – My secret ingredient that I often add to various patties (and even chicken meatballs ), because it leaves them so tender and flavorful! I don’t recommend dicing the onion, which makes the salmon patties fall apart more easily.
• Seasonings – Italian seasoning , black pepper, and a touch of smoked paprika . If you don’t have dried herbs, you can swap in a tablespoon of fresh herbs, such as parsley, dill, or chives.
• Olive Oil – For frying up the patties. Avocado oil or ghee make good alternatives.

How To Make Salmon Patties

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the base. In a large bowl, whisk together the breadcrumbs (or whatever binder you’re using), mayo, egg, grated onion, and seasonings.
2. Add the salmon. Gently fold in the canned salmon.

1. Form the patties. Use your hands to shape the mixture into 6 patties. They’ll be a bit sticky, which is normal. Place them on a parchment paper lined baking sheet and pop in the fridge to firm up. (This is important, or they’ll fall apart!)
2. Fry until golden. Heat olive oil in a large skillet , and fry the salmon patties until golden brown on both sides. Flip carefully so they don’t fall apart. I like to serve them with lemon wedges — a squeeze of fresh lemon juice is delicious on them!

My Recipe Tips

• Drain the canned salmon well. If there’s too much liquid left, your salmon patties won’t hold together. I usually drain the can first, then wrap in paper towels to dry off any extra moisture.
• Mix everything else before adding the salmon, then fold in the fish gently. I do this because it leaves more of the salmon pieces intact. If you dump everything together or overmix after adding the fish, it can turn to mush.
• Don’t you need salt? No, I don’t find I need any because canned salmon is already salted. (In fact, my older version of this recipe had salt and many people complained it was too salty in the comments — this is fixed now!) However, if your salmon doesn’t seem salty enough for you, you can salt it to your taste before mixing with the other ingredients.
• Want extra flavor? Sometimes I throw in garlic powder and lemon zest, or a teaspoon of Dijon mustard.
• If the salmon mixture is hard to work with to form the patties, wet your hands with water or oil. This will reduce sticking to your hands. They’ll be less sticky for frying after you refrigerate them.
• How do you prevent the salmon patties from sticking to the pan? There are 4 things to watch for: Make sure you have a layer of oil coating the pan. This is especially important if you use a cast iron skillet like I do — it sticks a little more easily but you get nicer browning, and the oil fixes any sticking. Preheat your pan well before adding the patties. In fact, this is my rule for frying just about anything. Give them enough time to brown on the bottom before trying to flip. Moving them too soon will make them stick. Use a thin turner. This is my favorite because it’s so small and thin, but I used this one for the pictures and it also works well.
• Chilling the patties before cooking is crucial. You need at least 30 minutes to let them firm up, but you can also form them the day before and keep in the fridge overnight before you cook them.
• Grab your largest skillet. With my 12-inch cast iron pan , I can fit all 6 patties in one batch! If your skillet is smaller, you’ll need to cook in 2 batches, and I recommend adding more oil for the 2nd batch.
• Want to bake these instead? They’ll take about 15 minutes at 400 degrees F. They don’t get crispy on the outside that way, though, and I’d recommend broiling for a couple minutes at the end to at least get some browning.

Ingredients

Tap underlined ingredients to see the ones I use.

• 3/4 cup Gluten-free panko breadcrumbs (or pork rinds or almond flour for a low carb option) ▢
• 1/3 cup Mayonnaise ▢
• 1 large Egg ▢
• 2 tbsp Yellow onion (freshly grated and patted dry with a paper towel) ▢
• 1 tsp Italian seasoning ▢
• 1/2 tsp Smoked paprika ▢
• 1/4 tsp Black pepper ▢
• 12 oz Canned salmon (drained) ▢
• 2 tbsp Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, whisk together the breadcrumbs (or binder of your choice), mayonnaise, egg, grated onion, Italian seasoning, smoked paprika, salt, and pepper.
2. Add the canned salmon and fold in gently. Be careful not to over-mix.
3. Using your hands, form mixture into 6 1/2-inch thick patties and place on a parchment lined baking sheet . The patties will be wet and sticky. Refrigerate for at least 30 minutes to firm up.
4. Heat the olive oil in a large skillet over medium heat. Add the salmon patties to the skillet without touching each other, and cook for 3-4 minutes , until golden brown on the bottom. Flip carefully and cook for another 3-4 minutes , until browned on the other side.

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Maya’s Recipe Notes

Serving size: 1 salmon patty

• Tips: Check out my recipe tips above to help you to help you get crispy, golden patties, prevent them from falling apart when frying, notes about salt, optional add-ins for extra flavor, and a variation for baking them.
• Store: Keep leftovers in an airtight container and keep them in the refrigerator for up to 3-5 days.
• Meal prep: Since this salmon patty recipe needs to chill in the fridge anyway, I often form them the day before! Just keep refrigerated for 1-2 days before cooking.
• Reheat: I usually reheat in a hot skillet over medium-low heat, or pop them in the air fryer for 1-2 minutes.
• Freeze: You can freeze these salmon patties cooked or uncooked. I line squares of parchment paper between them to prevent sticking.
• Note on nutrition info: The numbers I have here are based on gluten-free breadcrumbs, which is what I use most often now. My original recipe had pork rinds, which you can definitely use for a low carb option (0.5g net carbs per serving). To see the full numbers, you can customize this recipe by swapping the ingredient in my Wholesome Yum App .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Salmon Patties

Serving Ideas

These salmon patties are so versatile — I’ve served them for dinner, for lunch, as an appetizer, and even as a snack. Try them like this:

• Dips – My fave with these is garlic aioli (pictured above), but tartar sauce or tzatziki sauce also pairs well.
• Wraps – Wrap a salmon patty in a lettuce wrap or on your favorite bun with a little mayo (or pick from my sauces above), tomatoes, and red onions.
• Salads – Sometimes I serve these over artichoke salad or spring salad for lunch. In the summer, they make a lovely light dinner alongside my cauliflower potato salad or tomato cucumber avocado salad .
• Bowls – Serve them over a base of rice or cauliflower rice , and load up with fresh toppings. The ones from my salmon bowls work well.
• Vegetables – To keep it super simple, just roast asparagus or cauliflower in the oven to serve on the side.