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Crispy Keto Salmon Patties Recipe with Easy Zesty Lemon Aioli

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These crispy keto salmon patties are quick and easy to make, perfect for low-carb diets, and served with a bright, tangy lemon aioli that complements the rich salmon perfectly.

Ingredients

Scale
  • 14 oz (400 g) canned wild-caught salmon, drained and flaked
  • 1/3 cup (30 g) almond flour
  • 2 large eggs, room temperature
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup (40 g) finely chopped red onion
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2–3 tbsp avocado oil or coconut oil, for frying
  • 1/2 cup (120 g) mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. In a medium bowl, combine the drained and flaked canned salmon with almond flour, eggs, parsley, red onion, garlic, Dijon mustard, smoked paprika, salt, and pepper. Mix gently but thoroughly until well combined. Add more almond flour if mixture is too wet.
  2. Divide the mixture into 6 equal portions and shape each into a round patty about 3 inches in diameter and 1/2 inch thick. Place on a plate or baking sheet lined with parchment paper and refrigerate for 10-15 minutes to firm up.
  3. While patties chill, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Cover and refrigerate until ready to serve.
  4. Heat 2-3 tbsp avocado or coconut oil in a non-stick skillet or cast iron pan over medium heat. Add patties carefully, spacing them apart. Cook for 4-5 minutes per side until golden brown and crispy. Avoid flipping too soon.
  5. Transfer cooked patties to a plate lined with paper towels to drain excess oil. Serve warm with a dollop of zesty lemon aioli on top or on the side. Garnish with extra parsley or lemon wedges if desired.

Notes

Chill patties before cooking to help them hold together. Use medium heat to avoid burning. Cook in batches to prevent overcrowding. Add more almond flour if mixture is too wet. For dairy-free aioli, use avocado or coconut milk mayonnaise. Baking option: bake at 400°F (205°C) for 15-18 minutes, flipping halfway, but patties won’t be as crispy.

Nutrition

Keywords: keto, salmon patties, low-carb, lemon aioli, gluten-free, quick dinner, healthy, paleo

Find it online: https://tastypierecipes.com/crispy-keto-salmon-patties-recipe-with-easy-zesty-lemon-aioli/