Easy low carb, gluten-free, Keto salmon patty recipe made with fresh wild caught fish. Enjoy as an appetizer, add on salad or serve as fish sliders.
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.