Spicy Keto Salmon Patties

Whether you use leftover salmon filets or wild-caught canned salmon, these keto salmon cakes are sure to make regular appearances in your keto meal plan. They’re great reheated in a large skillet, served cold out of the fridge on a green salad, or on the go.



  • 1 heaped tablespoon chipotle mayo
  • 12 teaspoons Sriracha sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 2 tablespoons chopped green onion (finely chopped)
  • 1/2 tablespoon coconut flour
  • 2 tablespoons almond flour
  • 1 canned salmon or ½ lb cooked salmon (preferably wild-caught sockeye or pink salmon)
  • 1 tablespoon avocado oil or olive oil
  • 1/4 teaspoon smoked paprika
  • 4 tablespoons green onion
  • Squeeze of lemon (optional)


  1. Add mayo, Sriracha, smoked paprika, egg, and green onion to a large mixing bowl. Add salt and pepper to taste.
  2. Add in canned salmon, almond flour, and coconut flour to mixture. Carefully stir to coat.
  3. Divide salmon mixture into four heaps and form patties.
  4. Coat a large skillet or non-stick pan with avocado oil and set to high heat. Place patties into hot oil and cook for 3-4 minutes, flip, and cook on the other side until golden brown under medium heat.
  5. Garnish with green onion if desired and serve with more chipotle mayo as your dip. You can also add a squeeze of lemon for a tangy finish.


Keywords: keto salmon patties