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Keto Salmon Patties (Paleo + Whole30)

We love how quick and easy these Keto salmon patties are to make. You can make them for meal prep over the weekend to have on hand for weekday lunches, or they are great for an easy weeknight dinner. They’re also Paleo + Whole30 friendly as well!

Horizontal overhead image of salmon patties on a plate served over fresh greens and topped with drizzle of spicy aioli sauce.

Some tricks for getting your salmon patties to stay together well

We use canned salmon to make these Keto salmon patties, and while you’re mixing them up it can feel like they’re going to be hard to get to stick together, so we’ve got some tips.

  • Mix everything up in a bowl with your hands, but don’t over mix. Just combine the ingredients evenly and then set aside until you’re ready to cook them on the stove.
  • Wait to form the salmon mixture into patties until right before you place them in the skillet. This will help you avoid over-handling them.
  • Let them cook up undisturbed for about 4 minutes before you try to flip them. As they develop a crispy outer crust, they will stick together better.
  • The eggs in the patties are optional, but it does help to bind them. It still works without, but they will tend to have a little more trouble staying together, so make sure to follow the tips above.

Making aioli at home

It’s not scary – let’s just get that out of the way! Don’t be intimidated by the idea of making aioli at home. Some tips for making it at home are below.

  • Make sure you use a container or jar that is just slightly wider than your immersion blender. We use a wide-mouth pint jar.
  • When you start blending with the immersion blender, hold it at the bottom until the sauce turns thick and creamy. You’ll see it change color and texture. After the bottom of the jar turns creamy, slowly move the blender up to the top of the jar. Plunge the blender slowly up and down a couple of times, and that’s it!
Close up vertical straight on shot of stack of salmon patties with sauce cascading down the sides. Chopped parsley sprinkled on top.

Why make your own sauces at home

We used to just buy mayo all the time at the store, and well….it’s freaking expensive when you go through it quickly like we tend to and like you might as well. So, finally Justin decided to start making mayos, aioli sauces and other sauces, and we’ve saved a ton of money. It’s fun playing with different flavor combinations and just feels good being more resourceful in the kitchen! You should really try, and we give you a simple spicy aioli recipe to go with these salmon patties. And here are some other homemade sauce and seasoning posts you might enjoy!

Vertical overhead image of two plates with two salmon patties on each plate served over fresh greens and drizzled with spicy aioli sauce. Extra sauce and chopped parsley on the side.

Your turn to make these Keto salmon patties and tasty spicy aioli sauce!

Want to prep some lunches or just need a quick and easy weeknight dinner!? Make these Keto salmon patties and pair them with some greens or roasted veggies. Leave a comment below to let us know how it goes. Also, take a pic to share on social media. Tag us @realsimplegood on Instagram so we can check it out. We love seeing what you’re cooking, and sometimes we even share in our stories too! Make sure to give us a follow if you don’t already – let’s stay connected!

Close up vertical image with text overlay at the top. Stack of keto salmon patties with spicy aioli sauce dripping down the sides.

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Split vertical image with text overlay in the middle. Top image is close up of stack of patties with sauce drizzled on top. Bottom image of patties served up on a plate over a bed of greens with sauce drizzled on top.

Keto Salmon Patties (Paleo + Whole30)

4.81 from 121 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Servings: 6 patties
Calories: 485kcal
We love how quick and easy these Keto salmon patties are to make. Great for meal prep or an easy weeknight dinner. Paleo + Whole30 friendly as well!
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  • 4 cans wild salmon, drained (6 oz cans)
  • 2 eggs (optional)
  • 2 tbsp arrowroot flour
  • 2 cloves garlic, minced (or sub about 1 tbsp garlic oil)
  • 2 tbsp parsley, finely diced
  • 1 lemon, juice and zest
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp avocado oil

For the spicy aioli:

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  • Place all of the sauce ingredients in a pint jar or 2 cup pyrex measuring cup. You want a container just wide enough for your immersion blender and this recipe was created specifically to fit a wide mouth pint jar.
  • Place the immersion blender at the bottom of the container. Start blending while holding the blender at the bottom. Don’t move the blender from the bottom until the sauce begins to emulsify and thicken. Once it starts to thicken, slowly move the immersion blender to the top until all of the oil is completely mixed in. It should result in a thick, mayo-like sauce. You will have extra sauce, and you're goint to want to put it on everything!
  • For the salmon patties, prep garlic, parsley and lemon as noted. Add all of the ingredients for the salmon patties, except the avocado oil, to a medium size bowl. Mix everything together with your hands, but avoid overmixing, just combine the ingredients evenly.
  • Heat a large skillet over medium heat and add 1 tbsp avocado oil.
  • Once the skillet is hot, form salmon into patties and place in the skillet to cook. Cook, without disturbing, for 3-4 minutes on each side, until golden brown on the outside. If you need to cook in batches, wait to form into patties until right when you drop them in the pan and add more oil between batches.
  • Drizzle some of the sauce over the salmon patties and enjoy. We like to serve them over a bed of green or with roasted veggies and cauliflower rice.


Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the topping/serving items for this recipe. See our full nutrition information disclosure here

Nutrition (per serving)

Calories: 485kcal | Carbohydrates: 4g | Protein: 29g | Fat: 40g | Saturated Fat: 5g | Fiber: 1g
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
Keto Salmon Patties (Paleo + Whole30)

41 thoughts on “Keto Salmon Patties (Paleo + Whole30)

  • This recipe is 100% worth saving and making! It was super easy to make and tasted AMAZING! The leftovers hold up well too!

  • I made this recipe yesterday and LOVED it. I love how simplistic it is, yet is so tasty. This will be on rotation for me go-forward. Such a simple meal prep dish!

  • Made this Saturday night and it was a HIT! Super easy to do, use wild caught canned salmon from Whole Foods and substituted the arrowroot flour for coconut flour (because that’s what I had!) and it was completely yummy and super EASY!

  • This was dinner tonight! Two thumbs up!!! And it was such a quick meal to prepare. My son can eat bread so I put his in Pita bread with some extra sauce and avocado. It was a hit for everyone!!

  • These were so good, super fast and easy. I was eating in less than 30 minutes! A great recipe to keep in your back pocket for a quick and satisfying meal!

  • I think these tasted great but not sure why mine fell apart so easily. I halved the recipe and did use one egg but wondering if I need to use an additional thickener (egg or mayonnaise). I do love your blog and hoping to try more recipes.

    • Even with a binder like eggs they can fall apart. You could try adding an extra egg or mayo to help. Also, make sure you pack the patties tight and form them right before dropping them in the pan. I find the more you handle them the more likely they are to fall apart.

  • I am excited to try this recipe for my almost 4 year old son. He has become a picky eater (anything that is a color he doesn’t like is a battle!). So trying to make things look fun to eat but mixing in good ingredients. thank you for the ideas. Your recipes look amazing! I want to try the others as well.

  • So delicious!! I didn’t have enough canned salmon so mixed two cans with some leftover fresh salmon and it was so good. The whole family gobbled it up!

  • When I did my first whole30, and last night, I made these. They are great to freeze, as well.

  • I’ve been looking for a good recipe like this. It seems pretty easy! I’m sure I’ll try it. I live alone, but I think this could be great for use throughout the week for a leftover lunch or even breakfast.

  • How many patties do you make? Canned salmon (wild) costs about 6$ here, so 4$ per serving, maybe less for my 5 year old, if she’ll eat one! She’s the one who said the picture looked good, although usually I have to twist her arm to get her to eat fish 🙂

    • We made 6 fairly large patties. You could also try it with tuna, if that’s cheaper and an option. We hope your daughter likes them as much as we do :).

  • I love my fresh salmon but it isn’t always readily available. Love love love your idea of using canned salmon. Great recipe for winter bbq!

  • Made these yesterday, and they were delicious!! We didn’t have enough canned salmon, but we had some leftover fresh salmon that I subbed in. The whole family gobbled it up! Yum!! Thanks for the delicious recipe. 🙂

  • I am excited to try your recipe for Salmon Patties. My Welsh mother made Salmon Cakes in the same way, using canned salmon, leftover potato (hashbrowns or mashed), onion and egg. We would have them every Friday. Ketchup was our preferred topping, but your Aioli sounds wonderful. I will try them next Friday!!

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