This Low-Carb Salmon Patties recipe is an easy, quick, fresh, and delicious meal that’s ready in 20 minutes!
Yeh!! It’s DAY THREE of bunless burger week, where I share 5 Low-Carb Bunless Burger Recipes! Monday, I posted the Spinach Sauce Bunless Burger with a homemade spinach sauce; Tuesday, I shared the Portobello Mushroom Bun Burger with Guacamole, which is just like a traditional burger but with a mushroom bun instead. Today, I have another new bunless burger recipe to share with you, and I’m very excited because this recipe is so D.E.L.I.C.O.U.S!
Salmon is definitely one of the best proteins you can add to your diet. It’s versatile and very easy to make. I love salmon in foil for a quick dinner, just like this Garlic Butter Salmon in Foil or Broiled Salmon. They are both great choices that your family will love. But I also love creating different ways to cook salmon because I don’t want to get tired of eating this fish. That’s why salmon burgers are here today.
Let’s talk about these Low-Carb Salmon Burgers with Avocado Coleslaw, which you need only 8 minutes to cook (4 minutes each side). Also, the avocado sauce from the coleslaw salad is insanely good. It’s dairy-free but very creamy and super easy to make. All you need to do is add all the ingredients to a food processor and process it for 1-2 minutes. Once this magic green sauce is done, you pour it over the coleslaw salad, and dinner is ready! Don’t have an avocado? Try this Easy Coleslaw Recipe instead!
Wild Salmon cans that I recommend:
When I find on my local grocery store fresh wild salmon I buy it, but it’s not every day that they sell it there. So, I choose to buy wild salmon cans. It’s a good alternative for those days I can’t get fresh wild caught salmon (and when I don’t find any of the two, then I buy farmed salmon).
I like the Wild Alaskan Pink Salmon and/or Kirkland Signature Wild Alaskan Sockeye Salmon, which both can be bought easily on Amazon and also read the good reviews.
- They are both sustainably caught in the cold and clear Alaskan waters
- They don’t come with skin or bones
Olivia’s Recipe Tips:
- It’s important that you handle the patties very carefully because they are not very firm.
- So, make the shape of a burger patty using your hand and place it directly on a greased, non-stick skillet.
- If you think your salmon mixture is a little watery, you can add 1 or 2 tablespoons of almond flour.
- Don’t cook for more than 5 minutes on each side; otherwise, you may burn your salmon burger. Also, heat olive oil on your skillet on high, then turn it to medium to cook them evenly inside and outside.
Want another burger recipe? Try my Whole30 Bunless Turkey Burger Recipe and Easy Low-carb Bunless Burger Recipe! You won’t regret it!
Low-Carb Salmon Patties Recipe
Video
Ingredients
For the Salmon Patties
- 1 6oz. can wild salmon canned or fresh salmon
- 1 medium egg
- ½ cup almond flour
- 1/4 cup white onion minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley minced
- 1 small garlic clove minced
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon olive oil for cooking
For the Avocado Coleslaw
- ¼ cup creamy avocado sauce recipe here
- 12 oz bag of broccoli carrots, red cabbage slaw
Instructions
- Add all the ingredients for the salmon burger in a medium size bowl. Mix everything together.
- Heat olive oil on a non-stick pan on the stove.
- Form into 4-6 burgers. Handle carefully the patties because they fall apart easily when they are not cooked.
- Cook for about 3-5 minutes on each side until golden brown.
- Make the coleslaw: place all the ingredients for avocado coleslaw in a large bowl and mix well. Serve immediately or place it in the fridge for about 30 minutes before serving with the salmon patties. Enjoy!
Notes
- You can use a medium to large cookie scoop to portion out the burgers.
- If you do not like almond flour, try using pork rind panko.
- If you don’t have fresh parsley, you can swap for any dried herb.
- To store: Keep leftover salmon burger patties in the fridge in an airtight container for up to 5 days.
- To reheat: Reheat the salmon burgers on the grill, stove, or microwave.
- To freeze: Flash freeze the raw patties before transferring them to a freezer-safe bag and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Quero testar essa receita deve tá delicia
Podemos fazer juntas na próxima semana 😉
Could you grill these maybe on foil?
I think it may work if you use foil.
You usually show the macros for your recipes. Am I missing something with this one? I can’t find/see the macros 🤔
By the way… I’m LOVING your Insta & website!!
It will be added this week. Thanks for asking 😉
If you use fresh salmon do you have to cook it first?
Yes you need. Thanks 😉
actually you don;t need to cook salmon first, just pulse salmon in food processor, mix in other ingredient ,except
i leave out the egg, the fat of the salmon helps it hold together, make patties and pan sear 6-9 min to heat thru . use a bit lower heat because of longer cook time. works great for me.
Still looking for the text recipe. not the video.
On the recipe box above the video you can see the text recipe.
Quero experimentar este
What can I substitute for the almond flour?
Oatmeal, flaxseed and breadcrumbs work good too.
I made this recipe last night with tuna. I really enjoyed it. It was easy to make and tastes delicious. Thank you for all your great recipes.
Great 😉
What do you mean by “12 oz bag of broccoli — carrots, red cabbage slaw?” Is that broccoli OR red cabbage slaw? Or have you found bags of slaw with broccoli and cabbage mixed together?
I used a bag od slaw with broccoli and cabbage mixed together. But you can use only carrots and red baggage slaw too. It will work!
This looks delicious! Do you think I can bake them?
Yes probably you can, but I can’t say for sure because I’ve never make it in the oven. But I believe it will work. Please, let me know how it turned out in the oven.
2 questions:
1. What’s the recipe for the creamy avocado sauce?
2. You suggested flax seeds instead of almond flour……how many tablespoons of ground flax seeds would yield the equivalent of almond flour amount?
Here is the avocado sauce recipe. I don’t remember to suggest flax seeds instead of almond flour. I was reading the post and I didn’t see that. But I would use half of the measurement of the almond flour and see from there.
Thank you for this recipe Olivia! I have to eat a very restricted diet, so it is quite rare when I see online recipes, that I can actually eat ALL the ingredients without needing to substitute many of them. I am going to buy some salmon soon and try this recipe AND the guacamole sauce too! I need some more variety in my meals and you have just given me a bit more today! I would hug you if I could!! :O) And congratulations on becoming a Canadian citizen :O) I was born in England & came to Canada with my family as a teen, and also became a Canadian citizen. It is so encouraging to hear you say such positive things about Canada! People like you help to make Canada the better country that it is! Blessings!!
Thank you so much for this beautiful comment, Kim. I appreciate that a lot. I’m happy that you’re enjoying my recipes. Happy to help 😉
hola olivia saludos from mexico city
i have a quick quetion will fresh salmon work as we dont usually get canned salmon here very easily
please can u lemme know
thanks so much
yes it will work!
Fantastic recipe! Thank you! So easy and so delicious.
I processed onion, garlic and herbs in a food processor for a finer chop before mixing with the rest of ingredients.
Happy you liked it!
Awful! At best an appetizer. Salmon cakes dry. Oh and maybe you should mention that canned salmon is full of bones and cartilage! Yikes! The Avocado sauce would have been better served directly over the ‘burgers’ rather than spooned in with the slaw. I wonder if the slaw would have been better sauted than raw. A total disappointment!
I’m sorry to hear that you found the salmon cakes dry, but I assure you that my canned salmon does not contain bones or cartilage. It’s important to ensure you’re using a good-quality canned salmon. As for the slaw, both raw and sautéed variations can be delightful, so personal preference plays a role. I hope you’ll give it another try, and if you have any questions or need assistance with the recipe, please don’t hesitate to reach out.