Cooking with Joy

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Keto Salmon Patties

Rich in omega-3 fatty acids, Salmon is one of the best sources of the long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Tuna patties and Salmon patties are one of the few entrees everyone in my household will eat. From the pescatarian to the ketovore, we all enjoy these easy-to-make and cook patties. Serve with leafy green vegetables or broccoli for a satisfying meal.

  • 1 6oz (170g) can of Boneless & Skinless salmon. I love Kirkland Wild Alaska brand. Drained. *You can substitute canned tuna for the salmon.
  • ¼ cup (15g) crushed pork rinds
  • ¼ cup mayonnaise. I love Chosen Foods Avocado Oil Mayonnaise
  • 1 egg- raw
  • ¼ fresh shredded parmesan
  • ½ tsp Redmond's Real Salt
  • ½ tsp Tellicherry ground black pepper
  • 1 tsp paprika- omit if nightshade free
  • 1 tsp garlic powder
  • 1 tsp dried parsley or 1 tsp of Green Goddess
  • 2 tbs of olive oil for cooking
  • Cast Iron pan or use these non-sticking pans

Store-bought or homemade tartar sauce. Lemon wedges, lemon juice or True Lemon packets. Fresh parsley for decoration.

Step 1

Crush your pork rinds first. I like to use a pastry cutter in a bowl or put it in silicone reusable storage containers and crush it underfoot or with a rolling pin. The 4-year-old grandson loves this step.

Step 2

Assemble all ingredients in a large bowl. Drain the salmon thoroughly, stir well mixing all ingredients and making sure the flavors meld. You can store in this state covered in the fridge 8-24 hrs if you need to make these in advance.

Step 3

Fry in olive oil over moderate heat for 10 minutes per side. Add at least 2 tbs olive oil to a heated cast iron skillet. Divide mixture into 4 parts and form each section into a round ball. Place gently into the heated, but not smoking, oil and cook on each side for 10-15 minutes until center is firm. Cook until internal temp reaches 145°

Written by Joy Sypher
Published July 9th, 2022

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