Subtitle: My grandchildren expect to find these in the fridge every time they visit, just like we used to find at my own grandma’s house. She kept a plastic container of these golden little rounds stacked and ready, so anyone coming in from chores or school could grab one.
Let me tell you about my grandmother’s salmon patties.
She was a Midwestern farm wife, and she knew how to stretch a can of salmon into a meal that felt like a treat. She’d mix it with some breadcrumbs or crackers, a little egg, and fry them until they were golden and crisp. They were always waiting in the fridge—cold, satisfying, and perfect for a quick snack.
I’ve updated her recipe for the way I eat now. No breadcrumbs. No crackers. Just three simple ingredients: canned salmon, an egg, and almond flour. They’re just as comforting, just as satisfying, and just as easy. And my grandchildren love them just as much as I did.
These patties are lovely tucked into a lunchbox container with a few dill pickle spears and some sliced cucumbers or cherry tomatoes. At home, I like to serve them with a simple green salad dressed in vinegar and a spoonful of mayonnaise or tartar sauce on the side for dipping. They’re also good with steamed green beans, roasted broccoli, or a heap of coleslaw for a classic farmhouse-style plate.
Why These Salmon Patties Are So Special
They’re a taste of nostalgia. This is the food of my childhood.
They’re incredibly easy. Three ingredients, one bowl, and a skillet.
They’re low carb and gluten-free. No breadcrumbs, no crackers.
They’re versatile. Serve them hot or cold. Eat them for lunch, dinner, or a snack.
They’re satisfying. Flaky, tender, and full of flavor.
They’re budget-friendly. A can of salmon is an affordable way to make a delicious meal.
Ingredients (Just Three—Pantry Staples)
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The essentials:
1 can (14.75 oz) canned salmon, drained and flaked
1 large egg, beaten
½ cup almond flour
Salt and pepper to taste (These don’t count as ingredients.)
Substitution notes:
No almond flour? Use crushed pork rinds for a zero-carb option, or breadcrumbs for a non-low-carb version. No canned salmon? Canned tuna or crab works beautifully.
Let’s Make Salmon Patties (Step-by-Step)
Step 1: Drain the Salmon
Open the can of salmon and drain it well. You want to remove as much liquid as possible. Place the salmon in a bowl and flake it with a fork.
Step 2: Mix the Ingredients
Add the beaten egg and almond flour to the bowl with the salmon. Season with salt and pepper. Mix until everything is well combined.
Step 3: Form the Patties
Divide the mixture into 6-8 patties. Roll each portion into a ball, then flatten it gently.
Step 4: Cook
Heat a skillet over medium heat and add a little oil or butter. Cook the patties for 2-3 minutes per side, until golden brown and crispy.
Step 5: Serve
Serve hot, or let them cool and store in the fridge. They’re delicious either way.
Tips for Perfect Salmon Patties
Drain the salmon well. Excess liquid makes the patties fall apart.
Don’t overmix. Mix just until combined.
Use a nonstick skillet. It makes flipping easier.
Let them rest. A few minutes of resting helps them hold together.
Double the batch. They freeze beautifully.
Variations to Make Them Your Own
Herby: Add fresh dill, parsley, or chives.
Spicy: Add a pinch of cayenne pepper.
Lemon: Add a squeeze of lemon juice.
Onion: Add a little onion powder.
What to Serve With Salmon Patties
A simple green salad
Coleslaw
Roasted vegetables
Tartar sauce or mayonnaise
Dill pickle spears
How to Store and Reheat
Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze for up to 3 months.
Reheat: Reheat in a skillet for the best texture.
Frequently Asked Questions
Can I use fresh salmon?
Yes. Cook and flake 1 lb of fresh salmon.
Can I make these dairy-free?
Yes. Use a dairy-free binder.
Can I bake them instead of frying?
Yes. Bake at 400°F for 10-12 minutes.
Why are my patties falling apart?
The mixture may be too wet. Add a little more almond flour.
A Final Thought
When I make these salmon patties, I think about my grandmother. I think about her kitchen, her hands, and her love. She didn’t have fancy ingredients or complicated recipes. She had simple food made with care.
And that’s what I want to pass on to my grandchildren—not just a recipe, but a feeling. A feeling of comfort, of home, of being cared for.
Do you have a family recipe that feels like home? Share it in the comments—I’d love to hear your story. 
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