Low-Carb Salmon Patties Recipe
This Low-Carb Salmon Patties recipe is an easy, quick, fresh, and delicious meal that’s ready in 20 minutes!
Servings: 4 people
Ingredients
For the Salmon Patties
- 1 6oz. can wild salmon canned or fresh salmon
- 1 medium egg
- ½ cup almond flour
- 1/4 cup white onion minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley minced
- 1 small garlic clove minced
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon olive oil for cooking
For the Avocado Coleslaw
- ¼ cup creamy avocado sauce recipe here
- 12 oz bag of broccoli carrots, red cabbage slaw
Instructions
- Add all the ingredients for the salmon burger in a medium size bowl. Mix everything together.
- Heat olive oil on a non-stick pan on the stove.
- Form into 4-6 burgers. Handle carefully the patties because they fall apart easily when they are not cooked.
- Cook for about 3-5 minutes on each side until golden brown.
- Make the coleslaw: place all the ingredients for avocado coleslaw in a large bowl and mix well. Serve immediately or place it in the fridge for about 30 minutes before serving with the salmon patties. Enjoy!
Video
Notes
- You can use a medium to large cookie scoop to portion out the burgers.
- If you do not like almond flour, try using pork rind panko.
- If you don't have fresh parsley, you can swap for any dried herb.
- To store: Keep leftover salmon burger patties in the fridge in an airtight container for up to 5 days.
- To reheat: Reheat the salmon burgers on the grill, stove, or microwave.
- To freeze: Flash freeze the raw patties before transferring them to a freezer-safe bag and freeze for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 212kcal | Carbohydrates: 7g | Protein: 7g | Fat: 13g | Cholesterol: 42mg | Sodium: 376mg | Potassium: 335mg | Fiber: 4g | Sugar: 2g