These salmon patties are flavorful, easy to make, and perfect for meal prep. Enjoy delicious salmon cakes that are crispy on the outside but flaky and tender on the inside. This summer when we were in Spain we had bacon-wrapped shrimps, and we loved every single bite. Bacon makes everything better. In this recipe I used canned salmon out of convenience but if you have time to bake fresh salmon do it. The patties will taste even better with freshly baked and seasoned salmon leftovers. To keep these salmon patties low carb, we use almond flour and shredded parmesan cheese instead of bread crumbs that are traditionally added to bind everything together.
Nutrition Facts. Here are the macros and caloric info per servin. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Cook the salmon patties for about 2 minutes on each side or until they look golden and crispy. Nutritional information for the recipe is provided as a courtesy and is approximate only. This one stood out. Place a piece of parchment onto a sheet pan and place the uncooked patties on the tray. I used hot and spicy pork rinds and it was sooooooo good. Well done! Cook on each side for minutes and use a spatula to flip them. The smell of these salmon patties cooking is incredible.
I keep pork rind crumbs in the freezer for times like this! Drain on a paper towel and serve. I found it too dry for my taste in the first batch. In a large bowl mix shredded salmon, almond flour, parmesan, onion, dill, parsley, mayonnaise, and spices. NET carbs 4. Serve the salmon patties with the tartar sauce and garnish with more chives. I’m so glad you loved them. Gonna try it this weekend! Keto Taco Skillet.