Easy salmon patty recipe made with fresh wild caught fish. Perfect for low carb, keto, and gluten free diets. This versatile meal can be served as an appetizer, on a salad or enjoy as salmon sliders.
Salmon Patty Recipe with Wild Caught Fish
These delicious salmon patties are made with fresh flaked fish that are lightly seasoned with Old Bay Seasoning, Worcestershire sauce (omit if gluten-free), pork rind crumbs, and diced celery for an additional crunchy texture.
Simple and flavorful, and if you are lucky enough to have access to fresh seafood, then I highly recommend cooking a filet instead of opening a can of salmon for this recipe.
No problem if that’s your option, but did you know that many grocery stores are now stocking frozen and air sealed wild caught salmon?
You might be wondering what’s the difference between wild caught and farm-raised salmon is, and to be honest, I didn’t know there was a difference for soooo many years!
Salmon is salmon, right? Well, no. Not at all.
The first time I learned about the difference I was at our grocery store and there was the two types next to each other under the glass display.
First, just by looking at the fish you can see a noticeable difference. Farm-raised fish looked dull with a pinkish/orange color. As the name explains, this fish is raised in contained environments.
The wild caught fish was vibrant with a reddish hue, and are brought to us through the old-fashioned method —> fishermen.
Oh, and wild caught is more expensive too, but when you taste the two options, the flavor is VERY different.
Once you enjoy a fresh wild caught salmon filet, you won’t go for the farm-raised fish again.
How to make salmon cakes
Salmon cakes are super easy to make. First, bake the salmon for 20 minutes (350 degrees), seasoned with salt and pepper and a dash of olive oil.
Once the fish is cool, remove the skin and shred the fish with two forks.
For this recipe, I kept the ingredients low carb and gluten-free, so instead of bread crumbs I pulsed pork rinds into crumbs. It’s a great filler without the carbs!
I also wanted a little texture added in the salmon patty recipe, so I included some chopped celery.
Mix all the ingredients together with an egg and seasoning.
Next, scoop about 1/3 cup of fish and hand pat into patties.
Before pan frying I let these sit in the refrigerator for about 15 minutes.
This recipe made five 2 .5″ – 3″ patties. If you want to make slider and still keep this low carb, then try these low carb cheddar biscuits.
Sauce for Salmon Patties
If you want to serve these as an appetizer then you might want pair the patties with one of these sauces!
- 7-8 ounce cooked salmon, flaked
7-8 ounce cooked salmon, flaked
- 1 celery stalk, diced
1 celery stalk, diced
- 1 teaspoon Old Bay Seasoning
1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Worcestershire sauce (omit for gluten-free diet)
1/2 teaspoon Worcestershire sauce (omit for gluten-free diet)
- 1 egg
- 1/2 cup pork rinds
1/2 cup pork rinds
- 1 tablespoon butter
- 1 tablespoon avocado or olive oil
Cook salmon for 20 minutes at 350 degrees. Cool and remove skin, then shred into flakes with two forks.
In a small bowl whisk together egg and Worcestershire sauce. Set aside.
In a medium bowl mix fish, pork rind, Old Bay Seasoning, and celery together. Add in egg mix.
Form patties (1/3 cup) and place on wax paper or parchment paper and refrigerate for a minimum of 15 minutes.
Heat a large skillet over medium heat and add butter and oil. When melted add patties and cook for 2-3 minutes. Flip and cook on the other side for an additional 2-3 minutes.
You can use bread crumbs or Panko in place of pork rind crumbs if you are not low carb or gluten-free.
Amount Per Serving: Calories: 736Total Fat: 47gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 246mgSodium: 420mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 74g