If you are looking for a keto-friendly or simply a low carb salmon patty recipe, look no further. We have developed a chef-approved recipe that stays true to the ketogenic lifestyle, and packs tons of flavor in one place. Aside from this, we have made this recipe incredibly simple for a quick and easy meal prep option. Use this recipe as your backbone recipe and pair it with any sauce and side you desire!
How To Make Salmon Patties
Typical salmon patties tend to have some sort of a bread crumb or panko crumb added to them to hold their shape together. We've substituted the breadcrumbs with ground flax seeds in this case. Flax seeds are higher in fat content, and lower in carb content compared to chia seeds. They act as a great binder, and add some polyunsaturated fats, along with a small addition of fiber.
Use this recipe as your guide to create any sort of salmon patties. The basics of the recipe yields a highly flavorful patty but if you want to change the profile of it by adding turmeric for example, along with other spices, feel free to do so.
The chimichurri sauce is a highly flavorful addition as well to this recipe. Though you could pair this with a Sriracha mayo, or any other creamy and fatty sauce, the acidity and slight bitterness from the fresh herbs of the chimichurri add a beautiful layer of flavor.
These salmon cakes with chimichurri have 310 kcals; 19g of Fat; 3g of Net Carbs (5g Carbs - 2g Fiber), and 29g of Protein!
It doesn't take much time to make these, so let's get after it.
- 4 Tbsp. Chimichurri sauce
- Spray oil
Kitchen Equipment Needs:
- Food processor
- 4 Mixing bowls
- Baking tray
- Parchment paper
- Saute pan
- Cutting board and sharp knife
Step One: Preheat Oven & Prepare Ingredients
Preheat oven to 375 degrees Fahrenheit and pull out your food processor. Dice your onion, and saute in a saute pan by spraying it with oil. Cook over medium heat until onions are translucent. Season with a pinch of salt and pepper, mix to incorporate, and transfer to a small baking dish (or the like) and cool immediately in the fridge.
Meanwhile, start by pulsing the flax seeds on the food processor until these are fully grounded. If you have already ground flax seed, you can skip this step. Transfer to a medium bowl. Chop your parsley and combine in the same bowl as the flax seeds. Hold on the side.
Step Two: Prepare your Salmon
Whether you are using Trifecta's A La Carte Salmon or raw salmon, you can follow these guidelines to make great salmon patties. Using your hands, break the salmon apart into smaller chunks and add it to the food processor. Pulse a few times until the salmon is broken down into a paste-like form,
Add the whole liquid eggs, granulated garlic, avocado oil, ground flax seed and chopped parsley into the food processor. Season with a pinch of black pepper and salt. Pulse a few more times to combine. Transfer to a bowl scraping all sides with a spatula.
Step Three: Make the Patties and Bake
Mold your salmon patties by weighing each to about 4.2 oz on scale. Make them into a ball and then press them down flat to create a patty shape.
Transfer to a parchment lined baking sheet. Bake your fish cakes for 15 minutes, followed by 5 minutes under the broiler to give them a nice golden crust. Remove from broiler and serve immediately or cool completely uncovered in the fridge before storing.
Step Four: Make the Chimichurri Sauce & Serve
While your salmon patties cook you can take advantage of the time and make the chimichurri sauce.
A chimichurri sauce is a super simple and quick recipe you can make any day of the week. You can make it the classic way as displayed on the image below, or you can also simply combine all the ingredients in a blender and blend the sauce! This will create a bright and deep green sauce packed with tons of flavor. Note that if you do blend the sauce, over time, the green will become browner due to the vinegar presence.
Combine the cooked salmon cakes with 1 tablespoon of the chimichurri and serve!
Tip: If you're making the chimichurri sauce for later, keep the shallots, pepper flakes, oil, and vinegar separated from the herbs until you're ready to eat. The vinegar browns the herbs making the appearance of the chimichurri dull.
Storing and Serving
To reheat salmon cakes, warm in the oven for 5 minutes at 350 degrees Fahrenheit or pop in the microwave for a minute and a half (covered with a damp paper cloth towel). You can also crisp them back up in an air fryer or in a non-stick skillet!
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