Low Carb Southern Salmon Patties with Sriracha Aioli

These Low Carb Southern Salmon Patties with Sriracha Aioli are made with canned salmon and just a few ingredients for a quick, delicious keto meal. You never knew Low Carb Salmon Patties could taste so good!

When we started keto a few months ago, I never dreamed we’d be able to enjoy things like these Low Carb Southern Salmon Patties. Especially with a creamy Sriracha Aioli.

But then, we didn’t know much about the keto diet back then.

Low Carb Salmon Patties are one of the quickest dinners I have in my arsenal, and it also happens to be a favorite. Those two things combined make this a dish we make a lot. The creamy sriracha aioli makes them even more irresistible.

WHAT IS SRIRACHA AIOLI?

Aioli, at its most basic, is just mayonnaise and garlic. Therefore, Sriracha Aioli is mayonnaise and Sriracha. You could add a little garlic to it (and I sometimes do). Homemade aioli is best, but for convenience sake, this Sriracha Aioli uses store-bought mayonnaise. I like to buy the highest quality I can so I use Sir Kensington’s Avocado Oil Mayo, which is also good for keto.

HOW TO MAKE SALMON PATTIES?

Making salmon patties is as easy as mixing a handful of ingredients in a bowl, forming them into patties then frying them in a pan! You can also bake them if preferred. Using canned salmon makes quick work of it, and you can add different flavors and herbs to keep it interesting.

These low carb salmon patties are pretty basic and don’t have any added ingredients, so the salmon flavor really shines through. It’s a good base recipe to have in your repertoire.

CAN YOU EAT SALMON SKIN?

A note about canned salmon: it can sometimes contain the skin and a few bones. It’s your choice whether or not to keep it in your salmon patties. The bones are small and are usually soft enough to almost dissolve right into the patties. I recommend picking through your can of salmon to check for any that are too large, but they’re most definitely edible and are good for you, too.

Salmon skin also has nutritional benefits and can be eaten. Most of the healthy fats in salmon are in the skin, so if you don’t mind a little skin mixed into your salmon patties, I recommend you don’t discard it.

CAN YOU MAKE SOUTHERN SALMON PATTIES WITHOUT BREADCRUMBS?

Finely crushed pork rinds are used as the binder but breadcrumbs will work if you’re not following the keto diet. Saltine crackers are a very common binder used as well. Because these are Southern Salmon Patties, I like to use crushed pork rinds regardless of my diet, since pork rinds are a very Southern thing. But use what you have and what you like!

WHAT TO SERVE WITH LOW CARB SALMON PATTIES?

You can see from my photos that I like serving keto salmon patties with a salad, usually spinach and some fresh vegetables. Sliced tomatoes – especially at this time of the year – go perfectly with them. Those are baby, baby bell peppers in the photos; aren’t they the cutest? 🙂

Serve your Low Carb Southern Salmon Patties with just about anything you like: mashed potatoes or rice, a salad, green beans, asparagus, or on a bun with your Sriracha Aioli. I know you’ll love them!

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Low Carb Southern Salmon Patties with Sriracha Aioli

Yield: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These Low Carb Southern Salmon Patties are made with canned salmon and just a few ingredients for a quick, delicious keto meal.

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Ingredients

• 1 tbsp avocado or extra-virgin olive oil
• 14.5 oz canned salmon
• 1 large egg
• 1/2 cup finely crushed pork rinds, (or 1/3 cup breadcrumbs)
• 1/4 tsp garlic powder
• 1/4 tsp coarse salt, (may omit if using pork rinds since they're already salty)
• 1/4 tsp freshly ground pepper
• 1/2 cup mayonnaise
• 1-2 tsp Sriracha, (to taste)
• sliced lemons, for garnish and squeezing over salmon patties

Instructions

1. Mix together the salmon, egg, crushed pork rinds, garlic powder, salt and pepper in a medium bowl. Place in the refrigerator for 15 minutes.
2. Meanwhile, mix the mayo and sriracha together in a small dish. Allow to sit at room temperature until the patties are ready.
3. Form salmon patties into 4-6 patties, depending on how big you want them. Add oil to a hot skillet and cook patties until browned on both sides.
4. Serve salmon patties with Sriracha aioli.

Nutrition Information:

Amount Per Serving: Calories: 798Saturated Fat: 10gCholesterol: 282mgSodium: 1652mgProtein: 55g

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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