Low Carb SALMON PATTIES – EASY Keto Salmon Croquettes Recipe!


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Join me for an original Highfalutin’ Low Carb recipe for one of my favorite easy meals. This keto salmon patty recipe is perfect for busy weeknights or even a fancy brunch. Canned salmon along with a few fridge and pantry staples makes a delicious low carb salmon croquette! Enjoy!

Low Carb Salmon Croquettes
by Highfalutin’ Low Carb

14.75 oz. can of pink or red salmon, drained
1/2 cup almond flour
1 egg, beaten
1 Tbsp mayonnaise
1 Tbsp lemon juice
1/4 cup sliced green onions (or 1/2 tsp onion powder)
1/4 cup finely minced celery or bell pepper
1/2 tsp dried dill weed
1/4 tsp black pepper
1/4 tsp cajun seasoning
1/4 tsp Old Bay seasoning
Butter, ghee or oil for frying

1. Combine all ingredients except the oil/butter in a large bowl and mix well to combine.

2. Form the mixture into 6 patties with your hands. Refrigerate the patties for about 30 minutes before frying.

3. Heat a skillet or frying pan over medium heat and use a thin layer of oil, butter or ghee to fry the patties for about 3-4 minutes per side, using a spatula to turn.

4. When golden brown, remove from oil and let drain on a paper towel-lined plate or on a baking rack over a pan.

5. Serve with your favorite condiment (tartar sauce, remoulade, or even sugar-free ketchup), a hearty side dish and enjoy!

Makes 6 patties.

156 Calories
10g Fat
15g Protein
3g Total Carbs
1.2g Fiber
1.8g Net Carbs

*per croquette


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  1. They look pretty good and delicious, Wes 👍👍👍 … but just because I don't like salmon I will take the fish which I have already in my freezer ☺😇☺ !!!

    A german Chef always says in his cooking shows when his "results" are a little bit "burned" and dark-brown that these are "Röst-Aromen" (sorry I didn't know the translation for it) and that it should end up this way 😁😁😁!!!

    But I have to say that yours are not too brown!!! ☺☺☺

  2. We use to boil potatoes as a side dish and take some and stir them into the canned salmon. Then we shaped them into a three sided croquet. Then we would coat them in seasoned flour. Sure do miss them. Now I have used pork rinds and season very much like you do. I have coated them with pork rinds just to achieve a crispy exterior. They are close enough. But o do miss the specks of potatoe mom's use to have.

  3. So much nostalgia! My grandmother made a living as a fishing guide in South Carolina and used to have fish fries after a successful guided trip. We'd set up the fryer outside (peanut oil all the way), have chunks of fried fish, and she'd make hush puppies, soooo good. The only things I liked onions in as a kid. Now that I'm on the Plant Paradox Diet (similar to Keto except I don't count macros or check blood sugar, but there are also more "no" foods on my list), I've craved fried foods so much. We have cans of salmon and tuna, and enough of everything else in the ingredients list to give it a go, this is on the menu tomorrow!

  4. I grew up eating these, and it’s one of my husbands favorite meals. But I make mine pretty simple. I made these tonight…and Oh. My. Goodness….seriously, so freakin good! I had 2….and old habits wanted to creep back in and devour 2 more servings. Now I need to find a good keto tarter sauce…

  5. We had more leftover oven poached salmon than I planned for, and husband doesn’t like leftover salmon. Just too much fishy taste for him. So I whipped these up with some remoulade sauce and it gave it new life! Thank you so much for sharing this delicious recipe 😄