✧ LITTLE SECRETS FOR THE BEST SALMON PATTIES
✓ Drain the salmon well. Too much liquid can make the patties fall apart.
✓ Don't skip the almond flour. It helps absorb moisture and binds the mixture without traditional breadcrumbs.
✓ Make them evenly sized. Patties of similar thickness cook more consistently.
✓ Let the mixture rest. Five minutes before shaping gives the almond flour time to absorb moisture.
✓ Handle them gently. Flip only when the first side has developed a golden crust.
✓ Want extra flavor? Add lemon zest, dill, or a pinch of smoked paprika. These additions are optional and don't need to change the basic method.
❀ WHAT TO SERVE WITH THEM
These salmon patties pair beautifully with:
✓ A crisp cucumber and avocado salad
✓ Steamed broccoli or roasted asparagus
✓ Sautéed spinach with garlic
✓ Cauliflower mash
✓ A simple lemon-and-mayonnaise dipping sauce
✓ A fresh green salad with olive oil and lemon dressing
♥ MAKE-AHEAD & STORAGE TIPS
Make ahead: Mix the salmon, eggs, and almond flour, then cover and refrigerate for up to 24 hours before cooking.
Refrigerate: Store cooked patties in an airtight container for 3–4 days.
Reheat: Warm them in a skillet over medium-low heat or in a 350°F (175°C) oven until heated through.
Freeze: Freeze cooked, cooled patties in a single layer before transferring them to a freezer-safe container. For the best quality, use within 2–3 months and thaw in the refrigerator before reheating.
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✦ TELL ME IN THE COMMENTS!
Would you serve these salmon patties with a creamy garlic sauce or a fresh squeeze of lemon?
♥ Save this recipe for a busy weeknight, and share it with someone who loves easy, low-carb meals!
Thank you for spending a little time with us today. ❤️
✍️ Written with care by BASSMA EL-HAZIBI
