Low Carb 3-Ingredient Salmon Patties

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Low Carb 3-Ingredient Salmon Patties: Simple, Crispy, and Protein-Packed

If you’re looking for a quick meal that’s low in carbs, high in protein, and doesn’t require a long grocery list, these 3-ingredient salmon patties are a perfect go-to. They’re crispy on the outside, tender on the inside, and come together in under 20 minutes. Even better, they rely mostly on pantry staples, making them ideal for busy days, meal prep, or a last-minute dinner idea.

Why You’ll Love This Recipe

Only 3 ingredients (no fillers, no complicated steps)
Low carb & high protein
Budget-friendly
Quick to prepare (about 15–20 minutes total)
Works for lunch, dinner, or meal prep

Ingredients You’ll Need

This recipe keeps things extremely simple:

1 can of cooked salmon (about 12–14 oz), drained
1 egg
2–3 tablespoons of almond flour (or coconut flour for a slightly different texture)

That’s it. No breadcrumbs, no complicated seasoning mix—just clean, simple ingredients that bind and flavor naturally.

Step-by-Step Method

Step 1: Prepare the salmon

Open your canned salmon and drain it well. If you prefer a smoother texture, you can remove large bones or skin, but they are edible and often soft. Place the salmon in a mixing bowl and flake it with a fork until it becomes evenly broken up.

Step 2: Add the binding ingredients

Crack one egg into the bowl with the salmon. This will act as the main binder, helping the patties hold their shape while cooking. Then add the almond flour gradually. Start with 2 tablespoons and mix.

You’re aiming for a mixture that is:

Moist enough to form
But firm enough to hold a patty shape

If it feels too wet, add a little more almond flour.

Step 3: Mix thoroughly

Use a fork or spoon to combine everything until evenly mixed. The texture should be slightly sticky but moldable. At this stage, you can optionally let the mixture sit for 2–3 minutes so the almond flour absorbs moisture and firms up the mixture.

Step 4: Shape the patties

Divide the mixture into 2–4 portions depending on how large you want your patties. Roll each portion into a ball, then gently flatten it into a patty shape about 1–2 cm thick.

Try not to press too hard, or the patties may become dense.