Easy Keto Salmon Patties Recipe With Bang Bang Sauce

Following a keto diet doesn’t mean you have to pass on delicious food. These Keto Salmon Patties are a fusion of healthy ingredients and flavor.

This recipe combines flavorful salmon, aromatic herbs and spices all bound together with almond flour instead of high carb ingredients.

Whether you’ve been on the keto diet for a while or just beginning to explore the realm of low-carb living, these salmon patties are the perfect low carb meal for lunch or dinner. These easy to make keto salmon fish patties, topped with spicy homemade Bang Bang Sauce, will become a new family favorite.

Keto Salmon Patties

You can make these fish cakes with fresh or canned fish. They will turn out delicious no matter what type of fish you use.

Traditional fish patties are held together with egg and a bit of mashed potatoes or breadcrumbs. To create a salmon patty that is lower in carbs these ingredients are replaced with almond flour. The fish cake will still hold together well with the almond flour and this keeps the carb count in check.

You can also swap out the almond flour for crushed pork rinds. Use a good processor to crush whole pork rinds or use one of the many premade pork rind panko crumbs that are currently being sold on the market (check out this affiliate link to my favorite brand: Pork King Crumbs).

Before beginning the fish patty recipe make the Bang Bang Sauce. This sauce is slightly sweet, slightly spicy with a creamy texture that goes well with seafood, vegetables and meat. It tastes great on lots of things! If you can’t find the chili garlic sauce it can be easily found on Amazon here (this is an affiliate link):

Bang Bang Sauce Recipe

Ingredients for Bang Bang Sauce:

• Mayonnaise – use your favorite full fat mayonnaise as the base of this sauce.

• Sriracha Sauce – this hot sauce adds a spicy kick to the finished sauce.

• Chili Garlic Sauce – This sauce is a mix of spicy red jalapenos, garlic, vinegar and a bit of salt.

• Rice Vinegar – vinegar as a bit of tartness to this sauce.

• Sugar Free Apricot Preserves – use your favorite sugar free brand of preserves. This adds some sweetness to the sauce without lots of carbs.

• Lime Juice – use fresh lime juice or your favorite bottled brand.

• Crushed Red Pepper – adds another layer of spicy flavor to this sauce.

How to make Bang Bang Sauce:

In a small bowl add all the ingredients, mix well.

Once you’ve made the sauce you can continue on with the salmon fish cake recipe. The bang bang sauce isn’t just drizzled over the salmon fishcakes. It’s also included in the cakes themselves.

Keto Salmon Patties

Ingredients for Salmon Patties:

• Salmon filet or canned Salmon – use fresh salmon filets that have been baked until the fish easily flakes or use canned salmon to cut down on prep time. You can use any kind of salmon to make this recipe such as pink salmon or wild salmon. Use whatever type of salmon you can find in your local grocery store.

• Almond Flour – almond flour or almond meal is used in place of high carb bread crumbs in this recipe. You can also use ground pork rinds in place of the almond flour to help bind the patties together.

• Scallions – thinly sliced scallions add flavor to this dish.

• Egg – use a large egg to help bind the other ingredients together.

• Butter – adds flavor when the salmon is being fried in the pan.

• Bang Bang Sauce – used to season the salmon patties.

• Oil for frying – use olive oil, coconut oil, avocado oil or other light flavored oil to fry these salmon patties

How to make Keto Salmon Patties

Preheat oven to 425F.

Place the salmon on a cookie sheet and brush with a little oil. Sprinkle salt and pepper over the top. Bake for 10-12 minutes.

Discard the skin. Use a fork and flake the salmon.

In a large mixing bowl add the salmon, egg, scallions/green onions, almond flour and Bang Bang sauce. Mix to combine.

If desired you can mix all the ingredients together by pulsing them in a food processor.

Using a 1/3 cup measuring cup scoop out some of the salmon mixture. Form into a patty shape with your hands. Set aside.

In a large non-stick skillet or frying pan add the butter and a tablespoon or two of your choice of oil. Heat over a medium heat. When oil is hot fry the salmon cakes for 3 to 4 minutes each side or until golden brown.

Place the cooked patties on paper towels and allow any excess oil to be absorbed.

To serve:

Serve the salmon over salad greens and drizzle with additional Bang Bang sauce. Include some lemon wedges for those who might also enjoy a bit of lemon juice on their salmon cake.

Any leftover salmon can be stored in the refrigerator for up to 5 days.

Freezer Tips:

You can easily freeze these low-carb salmon patties and they make a great meal prep meal.

Place the individual salmon patties between parchment paper and store in a well sealed freezer bag. Start by placing squares of parchment down (cut them yourself or purchase already cut pieces) and place a scoop of  your salmon mixture on it:

 

Place a second piece of parchment on top of the mixture. Press down gently to form a patty.

Place the salmon patties (we ate all the salmon so I used these tuna patties below as an example) in a freezer bag. Remove all the air from the bag. Press down to squeeze as much of the air out of the bag and seal it.

Write the name and date on the bag. There’s nothing worse then taking a bag out of the freezer and not knowing what’s in it (even if you think you will remember).

Also adding the date will help you to remember when it was frozen so you can eat it in a timely manner. Leaving food in the freezer too long will cause freezer burn and the quality of the salmon cake will go down. Save yourself money by avoiding food waste.

To cook, allow the patties to partially thaw before cooking in a bit of oil. They do not need to be completely thawed before frying.

You can replace the fresh salmon with canned salmon. The number of cans needed will depend upon their size. You will need about 16 ounces (or slightly more/less) of canned salmon.

Looking for waxed squares as shown in the pictures above? Then check these out on Amazon:

Notes:
You can make this with canned salmon, but I highly recommend using fresh, if you’re able to.

You can also makes these keto salmon fish cakes with bang bang sauce with canned tuna in place of the salmon. These taste delicious with both types of fish.

How to store Salmon Patties:

Place any leftover salmon patties in an airtight container and store in the refrigerator for 3 to 5 days.

To reheat them try using your air fryer (4-5 minutes at 350 degrees) or bake them in the oven on a baking sheet for 10 minutes at 350 degrees for the best flavor. You can also reheat them in the microwave if desired (45 seconds to 1 minute).

Can I use fresh herbs in this recipe?

Sure you can always add fresh herbs to this recipe. Fresh dill, fresh parsley and chives go well with salmon. 

Other Salmon Recipes you might enjoy:

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