This Low-Carb Salmon Patties recipe is an easy, quick, fresh, and delicious meal that’s ready in 20 minutes! It’s also paleo, whole30, and gluten-free.
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! But first, I just would like to ask you if you’re making one of these recipes, please use the hashtag #bunlessburgerweek on Instagram because I would LOVE seeing your creations!
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!
Why should you use wild salmon to make this recipe?
There are many reasons why you should cook and eat wild salmon instead of farmed salmon, and I listed a couple of them below for you.
- It’s caught in the wild and in its natural environment, such as oceans, rivers, and lakes, which means when you buy wild salmon, there is a big chance that you’re supporting smaller fishing production. On the other hand, farmed salmon is raised in fish farms, also known as aquacultures.
- Wild salmon have a completely different diet than farmed salmon. It eats organisms found in its natural environment, and farmed salmon eats processed feed. Also the color is more intense than farm-raised. It’s more red than pink.
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
- There is no GMO
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
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Primavera Kitchen.
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!
Tips
- 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 Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
And if you like this Low-Carb Salmon Patties recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.
Maria Vilma ribas says
Quero testar essa receita deve tá delicia
Olivia Ribas says
Podemos fazer juntas na próxima semana 😉
Martha says
Could you grill these maybe on foil?
Olivia Ribas says
I think it may work if you use foil.
Felicity says
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!!
Olivia Ribas says
It will be added this week. Thanks for asking 😉
Brigitta says
If you use fresh salmon do you have to cook it first?
Olivia Ribas says
Yes you need. Thanks 😉
pam says
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.
Ella says
Still looking for the text recipe. not the video.
Olivia Ribas says
On the recipe box above the video you can see the text recipe.
Maria Vilma Ribas says
Quero experimentar este
Judi Hammond says
What can I substitute for the almond flour?
Olivia Ribas says
Oatmeal, flaxseed and breadcrumbs work good too.
Rachel says
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.
Olivia Ribas says
Great 😉
Terry says
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?
Olivia Ribas says
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!
Jess says
This looks delicious! Do you think I can bake them?
Olivia Ribas says
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.
Karen says
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?
Olivia Ribas says
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.