These salmon patties are so full of flavor! I give instructions for pan frying, baking, and how to freeze the salmon patties. these are low carb and Whole30 approved!
I have always been a big fan of crab cakes, salmon cakes, and tuna cakes. I love them all! My favorite would have to be these Baked Salmon Patties. They are easy to prepare and cheaper than crab cakes. Plus these are low carb and gluten free!
I like to use canned salmon for this recipe, or you could use salmon that was baked in the oven.
CANNED SALMON PATTIES
I always use canned salmon when I make salmon patties. I don’t know about you, but I cannot take a beautiful fresh piece of salmon and turn it into a salmon patty. I like to use Wild Planet canned salmon because it is wild caught, not farmed.
The other ingredients in these baked salmon patties are almond flour, old bay seasoning, fresh dill, fresh chives, lemon zest and juice, diced red pepper, and egg for binding.
Before I add the egg, I like to stir everything really well and taste for seasoning. I actually didn’t add any salt to my mix because the Old Bay seasoning has plenty of salt for me.
I then divided the mix into 9 salmon patties on a baking sheet.
I chose to bake the salmon patties because I prefer that method as opposed to standing at a skillet for 30 minutes cooking these in batches.
I will give baking and pan frying instructions in the recipe card below.
HOW TO FREEZE SALMON PATTIES
After you put the formed salmon patties on the lined baking sheet, put them in the freezer for 1 hour. Pull them out of the freezer and pull them off of the baking sheet and individually wrap them in plastic wrap. Store in a freezer safe container or bag for up to 3 months.
To bake after freezing: remove the salmon patties from the freezer wrapping and place on a lined baking sheet. Bake for 30 minutes at 375F.
Did you make this Baked Salmon Patties recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Baked Salmon Patties Recipe
- 3 6 ounce cans Salmon, drained
- ¾ Cup almond flour (click here to see my favorite on Amazon)
- 1 Tablespoon Old bay seasoning
- ½ Red bell pepper, finely diced
- 2 Tablespoons Chopped fresh chives
- 2 Tablespoons Chopped fresh dill
- 1 Lemon, zested and juiced
- 2 Large eggs, beaten
- Preheat the oven to 375F
- Add all ingredients, except the beaten egg, to a large bowl. Combine well with a fork and taste for seasoning. Add the eggs and stir well to combine.
- Divide the mix into 9 patties and place them on a lined baking sheet. You can also spray the baking sheet with oil spray. Place in the preheated oven and bake for 20 minutes.
- Remove from the oven and serve.
- To pan fry the salmon patties: add 4 tablespoons of oil to a large skillet over medium heat. Fry cakes until golden in a single layer...about 3-4 minutes on each side.
- To freeze the salmon patties: After you put the formed salmon patties on the lined baking sheet, put them in the freezer for 1 hour. Pull them out of the freezer and pull them off of the baking sheet and individually wrap them in plastic wrap. Store in a freezer safe container or bag for up to 3 months. To bake after freezing: remove the salmon patties from the freezer wrapping and place on a lined baking sheet. Bake for 30 minutes at 375F.