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5 from 2 votes

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Gluten Free, Keto, Whole30
Diet: Gluten Free
Keyword: keto, Salmon Patties, whole30
Method: Stovetop
Servings: 8 cakes
Author: Ashley McCrary


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


  • 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.
  • 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. 
  • Heat a large frying pan on medium heat. Add 2 tablespoons of avocado oil.
  • 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

  • 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.