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Ingredients

Salmon Patties:

  • 6 ounces (drained weight) canned salmon
  • 1/2 cup blanched almond flour
  • 2 tablespoons mayonnaise
  • 1 large egg
  • 1teaspoon salt
  • 1/4 teaspoon ground thyme
  • 1teaspoon black pepper
  • 1 teaspoon garlic powder 
  • 1 diced onion 

Frying:

  • 2 tablespoons olive oil

Spicy Dill-Garlic Dip:

  • 1/2 cup sour cream
  • 1 tablespoon finely chopped fresh dill
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Combine all dill-garlic dip ingredients and stir together until well-mixed. Cover and refrigerate while you work on the salmon patties.
  2. Drain the canned salmon, and discard any skin. Use a digital food scale to measure out 6 ounces to use for this recipe (this is important if your can(s) did not list the drained weight, or if you removed a significant amount of skin).
  3. In a large mixing bowl, add all salmon patty ingredients and stir until well-mixed, breaking apart any large chunks of salmon. Divide the mixture into 6 equal-sized balls and use a turner spatula to flatten them into 2-3 inch patties (a nonstick working surface like parchment paper.
  4. Heat olive oil in a large pan (wide enough to fit 5 patties without touching each other) over medium heat until hot.
  5. Use a turner spatula to carefully lower patties, one at a time, evenly spaced out in the hot oil. Tilt the pan to ensure good oil coverage around all of the patties.
  6. Fry until they’re browned and crispy on the bottom, 5 to 6 minutes. Flip the patties and repeat for the other side, 3 to 4 minutes. Transfer them onto a paper towel to drain a bit.
  7. Transfer the salmon patties onto serving plates, depositing a dollop of dill-garlic dip on top of each cake with the remainder on the side. Enjoy while hot and crispy.

Low carb salmon patties

Ingredients

Salmon Patties:

  • 6 ounces (drained weight) canned salmon
  • 1/2 cup blanched almond flour
  • 2 tablespoons mayonnaise
  • 1 large egg
  • 1teaspoon salt
  • 1/4 teaspoon ground thyme
  • 1teaspoon black pepper
  • 1 teaspoon garlic powder 
  • 1 diced onion 

Frying:

  • 2 tablespoons olive oil

Spicy Dill-Garlic Dip:

  • 1/2 cup sour cream
  • 1 tablespoon finely chopped fresh dill
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Combine all dill-garlic dip ingredients and stir together until well-mixed. Cover and refrigerate while you work on the salmon patties.
  2. Drain the canned salmon, and discard any skin. Use a digital food scale to measure out 6 ounces to use for this recipe (this is important if your can(s) did not list the drained weight, or if you removed a significant amount of skin).
  3. In a large mixing bowl, add all salmon patty ingredients and stir until well-mixed, breaking apart any large chunks of salmon. Divide the mixture into 6 equal-sized balls and use a turner spatula to flatten them into 2-3 inch patties (a nonstick working surface like parchment paper.
  4. Heat olive oil in a large pan (wide enough to fit 5 patties without touching each other) over medium heat until hot.
  5. Use a turner spatula to carefully lower patties, one at a time, evenly spaced out in the hot oil. Tilt the pan to ensure good oil coverage around all of the patties.
  6. Fry until they’re browned and crispy on the bottom, 5 to 6 minutes. Flip the patties and repeat for the other side, 3 to 4 minutes. Transfer them onto a paper towel to drain a bit.
  7. Transfer the salmon patties onto serving plates, depositing a dollop of dill-garlic dip on top of each cake with the remainder on the side. Enjoy while hot and crispy.

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