Keto and gluten-free baked salmon patties are crispy and delicious. They are excellent with tartar sauce, or with a spicy Greek yogurt dip.
Whenever I don’t feel like cooking something elaborate for dinner, I quickly whip up these delicious patties. They make a quick and easy weeknight dinner, and we all love them.
Even the kids, who usually refuse fresh salmon, happily eat these baked salmon patties. Although the picky one dips them in ketchup… we just sigh and avert our eyes. 🙄
The ingredients you’ll need
These are the ingredients you’ll need to make this tasty dish. The exact measurements are listed in the recipe card below:
For the spicy sauce: Greek yogurt, hot pepper sauce, and kosher salt.
Canned salmon: Use boneless and skinless salmon for the best texture. I try to use wild salmon whenever possible.
Eggs: I use large eggs in most of my recipes, this one included.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the patties could end up too salty.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
Dijon mustard: It’s creamier, thicker, and less vinegary than yellow mustard.
Chopped parsley: I think it’s important to use fresh parsley. It adds great flavor and also color. In a pinch, you can use a teaspoon of dried parsley instead. But it won’t be as good.
Almond flour: I use blanched finely ground almond flour in this recipe. It’s an excellent substitute for flour or breadcrumbs.
Olive oil: I use it to spray the patties prior to baking them. I love this flavorful oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
How to make baked salmon patties
It’s such an easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Simply mix all the ingredients with a fork.
Form the mixture into eight patties. It’s easy to portion them out with a scoop.
Arrange the patties on a baking sheet, spray with olive oil, and bake for about 10 minutes per side at 400°F.
While the patties are baking, mix the sauce ingredients.
How to serve baked salmon patties
Since I make them in a 400°F oven, I like to serve them with a side dish that I can make in the same oven, such as:
How long do they last in the fridge?
If you have leftovers, keep them in the fridge, in an airtight container, for up to 3 days. They are great gently reheated in the microwave on 50% power, or even cold.
I often have them cold for lunch, with some Dijon mustard and fresh-cut veggies. You can also freeze these salmon patties, individually wrapped so that they don’t stick to each other.
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Baked Salmon Patties
- Olive oil spray
- 1/2 cup plain full-fat Greek yogurt
- 2 teaspoons hot pepper sauce
- 1/2 teaspoon kosher salt
- 2 (7.5oz cans) salmon, well-drained, flaked with a fork
- 2 large eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 1/2 cup chopped parsley
- 1/4 cup almond flour
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper (not foil) and lightly spray it with olive oil.
- In a small bowl, whisk together the dip ingredients. Set aside.
- In a large bowl, mix together the remaining ingredients. Use a 4-tablespoon ice cream scoop to form eight salmon patties and transfer them to the prepared baking sheet. Use your hands or the back of a spoon to flatten to 1/2-inch thick.
- Lightly spray the salmon patties with olive oil. Bake 10 minutes. Remove from oven, flip, spray again and bake 10 more minutes, until golden-brown. Serve immediately, with the sauce.