Add the beaten egg and almond flour to the salmon. Mix until a cohesive "dough" forms. If it feels too wet, add another tablespoon of almond flour. If it’s too dry, add a teaspoon of water or another egg yolk.
3. Form the Patties
Shape the mixture into 4 patties. Because almond flour absorbs moisture differently than Parmesan, these may feel firmer than Version 1.
4. Fry Until Firm
Heat oil in a skillet over medium heat. Fry the patties for 3–5 minutes per side. They are done when they are golden brown and firm to the touch. Almond flour browns faster than wheat flour, so keep an eye on the heat to prevent burning.
💡 Tips for Success
Don’t Skip the Fat: Since we aren’t using starchy binders, these patties can stick if the pan isn’t lubricated. Use enough oil, butter, or even bacon grease to coat the bottom of the skillet generously.
Chill If Needed: If your kitchen is warm or the mixture feels too soft to handle, pop the formed patties in the fridge for 15–20 minutes before frying. This helps them hold their shape better.
Seasoning is Key: Canned salmon can be mild. Don’t be shy with spices! A little onion powder, paprika, dried dill, or even a squeeze of lemon juice after cooking elevates the flavor from "good" to "wow."
Drain Well: The enemy of a crispy patty is moisture. Make sure you drain that salmon can really well. If it’s still wet, press it with paper towels.
Serving Ideas
These patties are versatile! Try serving them with:
Low-Carb Three-Ingredient Salmon Patties (Crispy, Savory & Ready in 15 Minutes)
