clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon Patties and Remoulade Sauce (Keto + Whole30)

These crispy salmon patties make a delicious meal or appetizer in a pinch! Paired with creamy remoulade sauce, you’ll keep coming back for seconds! The best part? They’re Keto + Whole30 compliant.

  • Total Time: 20 minutes
  • Yield: 8 cakes 1x



Salmon Patties

  • 3 (7 oz) cans salmon, drained
  • 1 large egg
  • 2 tablespoons mayo
  • 1/2 cup almond flour
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons parsley
  • 1/4 cup chopped sweet onion
  • 2 tablespoons avocado oil

Remoulade Sauce

  • 1/2 cup mayo
  • 2 teaspoons horseradish sauce
  • 1 tablespoon pickle juice
  • 2 teaspoon lemon juice
  • 2 1/2 teaspoons paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning


  1. Transfer the drained salmon to a large bowl. Take a fork and break up any large pieces. Add the almond flour, egg, onions, parsley, garlic powder, onion powder, lemon juice, lemon zest, salt/pepper, and mayo to the salmon and combine using a large spoon or even your hands.
  2. Using a standard ice cream scoop, portion the mixture into 8 equal-sized salmon cakes. Use your hands to form these into patties, like you would do when making hamburgers. Chill the uncooked salmon cakes in the fridge for 15-20 minutes. This step is optional but will help hold its shape when cooking. 
  3. Heat a large frying pan on medium heat. Add 2 tablespoons of avocado oil.
  4. In batches, saute the salmon cakes for 4-5 minutes per side, or until golden brown on both sides.
    Serve with the creamy remoulade dipping sauce.

Remoulade Sauce

  1. Add all of the ingredients to a bowl and mix together until combined. Last up to 5 days in the fridge.


  • Store in the fridge in an air-tight container for 4 days or freeze for up to 3 months. You can also freeze the patties uncooked, then thaw to cook when ready. 
  • Click here to grab my homemade mayo recipe.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Whole30, Gluten Free, Keto
  • Diet: Gluten Free

Keywords: Salmon Patties, Whole30, Keto