“You are three pantry ingredients and ten minutes away from crispy, golden salmon patties that won’t ruin your keto goals.”

Directions and Instructions

1. In a mixing bowl, combine the drained salmon, eggs, and almond flour. Stir gently until everything is well mixed and the ingredients are cohesive.
2. With your hands, form the mixture into small patties, about 2 inches in diameter. Aim for a nice and even shape for even cooking.
3. Heat a non-stick skillet over medium heat, adding a splash of oil if needed to prevent sticking.
4. Once the skillet is hot, carefully place the patties in the pan. Cook for 4-5 minutes on each side, or until they’re perfectly golden brown and slightly crispy.
5. When done, remove the patties from the skillet and let them drain on paper towels if desired to absorb any excess oil.
6. Serve warm, paired with your favorite dipping sauce or a fresh salad for a delightful meal!

Notes or Tips

For a burst of flavor, consider adding your favorite herbs or spices to the salmon mixture, such as garlic powder, dill, or even a hint of lemon zest. These little additions can elevate these patties to a whole new level!

These salmon patties are also freezer-friendly! Just make sure to cool them completely before wrapping them tightly in plastic wrap and storing them in an airtight container. When you’re ready for a quick meal, just reheat them in a skillet or the oven.

Cooking Techniques

Cooking these salmon patties allows you to experience the joy of pan-frying, which gives them that delightful crispness on the outside while keeping the inside moist and tender. Make sure your skillet is adequately heated before adding the patties to achieve that coveted golden brown crust.

If you prefer a lighter option, you can bake the patties in a preheated oven at 400°F for about 15-20 minutes, flipping halfway through, until they are golden on both sides.