Y’all, let me take you back to my grandmother’s kitchen in Atlanta. The smell of bacon grease in a cast iron skillet, the sound of patties sizzling, and a little metal bowl of homemade remoulade on the side. That was our Sunday supper. But these days, I’m watching my carbs, and Grandma’s beloved cornmeal crusted salmon patties just don’t fit the bill.
That’s where this recipe comes in. I’ve taken that classic Southern salmon patty; the one our mamas made with a can of salmon and pantry staples; and given it a low carb glow up. Instead of breadcrumbs or cornmeal, we’re using crushed pork rinds. I know, I know. Stay with me. They create a crust that’s even crispier than the original, with zero grains and a savory, salty depth that’ll make you slap your knee.
And because we’re not afraid of a little heat here in the South, I’ve paired them with a cool, fiery Sriracha Aioli. The result? A patty that’s golden crisp on the outside, tender and flaky on the inside, and singing with garlic, pepper, and a final squeeze of bright lemon. It’s the perfect marriage of nostalgic comfort and modern, low carb living.
Expert Tips & Tricks
Let me save you a few missteps. I’ve made these patties at least two dozen times, and here’s what I’ve learned.
Success Tips:
- Don’t skip the fridge rest. That 15 minutes in the refrigerator isn’t optional. It firms up the mixture so the patties don’t fall apart when they hit the hot skillet.
- Crush your pork rinds finely. You want them to resemble fine breadcrumbs. Pop them in a zip top bag and go at them with a rolling pin or the bottom of a heavy skillet. Large chunks won’t bind properly.
- Get your skillet screaming hot. Medium high heat is your friend. Add the oil, wait until it shimmers, then gently place the patties in the pan. Don’t crowd them.
- Drain your canned salmon well. If you use salmon packed in water (or oil), drain it thoroughly. Too much liquid = mushy patties.
Make Ahead & Storage:
- Fridge: Store cooked patties in an airtight container for up to 3 days. Keep the Sriracha aioli in a separate small jar.
- Reheating: Reheat patties in a skillet over medium heat for 2-3 minutes per side to restore crispiness. A microwave will make them soggy (please don’t do it).
Freezing Instructions:
- Yes! These freeze beautifully. After cooking, let patties cool completely on a wire rack. Place them on a baking sheet in a single layer and freeze until solid (about 2 hours). Then transfer to a freezer safe bag or container for up to 3 months.
- To reheat from frozen: No need to thaw. Pop them in a 375°F oven or air fryer for 10-12 minutes, flipping halfway.
Step by Step Instructions
Note: Full ingredient quantities and cook times are in the recipe card below.
1Mix the patty base. In a medium bowl, combine the drained canned salmon, large egg, finely crushed pork rinds, garlic powder, salt, and pepper. Use a fork to break up any large salmon chunks and mix until everything is evenly combined.
2Chill the mixture. Cover the bowl with plastic wrap or a plate and place it in the refrigerator for exactly 15 minutes. This is your “patty insurance.”
3Make the aioli. While the salmon mixture chills, whisk together the mayonnaise and Sriracha in a small dish. Set it aside at room temperature.
4Form the patties. Remove the bowl from the fridge. Using your hands, divide the mixture into 4 to 6 equal portions and gently shape them into ½ inch thick patties. Don’t pack them too tight.
5Heat the skillet. Place a large skillet (cast iron is ideal) over medium high heat. Add the avocado or olive oil and let it heat until it shimmers.
6Cook the patties. Carefully place the patties in the hot skillet, leaving space between each one. Cook for 3-4 minutes per side, until deeply golden brown and crispy. Flip gently with a thin spatula.
7Serve immediately. Transfer patties to a plate lined with a paper towel (just for a second to blot excess oil), then serve hot with a drizzle of Sriracha aioli and a generous squeeze of fresh lemon.
Ingredient Substitutions
Because we all have those days when the pantry isn’t cooperating.
Dietary Swaps:
- Gluten Free: This recipe is already gluten free if you use pork rinds (they’re naturally gluten free). Double check your brand.
- Dairy Free: No changes needed! This recipe contains no dairy.
- Egg Free (for binding): Replace the 1 large egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The patties will be slightly more delicate but still work.
- Nut Free: This recipe is naturally nut free.
Common Substitutes:
- No pork rinds? Use ⅓ cup of fine almond flour (for keto) or ⅓ cup of plain breadcrumbs (if you’re not low carb).
- No avocado oil? Any high heat oil works: coconut oil, light olive oil, or even ghee.
- No Sriracha? Use hot sauce (like Frank’s RedHot) or a pinch of cayenne + a drop of chili oil. For no heat at all, just make garlic aioli (add 1 small minced garlic clove).
- No canned salmon? Use 2 cans of tuna (drained) or 1 ½ cups of flaked cooked fresh salmon.
Serving Suggestions
These patties are a meal in themselves, but let’s build a plate.
Side Dish Pairings:
- Classic Southern: Serve with a pile of sautéed collard greens and a small side of sugar free coleslaw.
- Fresh & Light: A crisp cucumber salad with red onion, vinegar, and dill, or a simple arugula salad dressed with lemon juice and olive oil.
- Breakfast for Dinner: Top with a fried egg and serve with roasted asparagus.
Wine/Drink Pairing:
- Wine: A crisp, unoaked Sauvignon Blanc or a dry sparkling rosé cuts through the richness beautifully.
- Non alcoholic: Sparkling water with a splash of grapefruit juice and a lime wedge. The bitterness balances the spicy aioli.
- Beer: A light Mexican lager (like Corona Premier, if low carb) or a dry hard seltzer.
FAQ Section
Can I bake these instead of frying?
Absolutely. Place formed patties on a parchment lined baking sheet, spray or brush with oil, and bake at 400°F for 12-15 minutes, flipping halfway. They won’t be as crispy as skillet fried, but they’ll still be delicious.
Can I use an air fryer?
Yes! Preheat air fryer to 375°F. Spray the basket with oil, place patties in a single layer, and air fry for 8-10 minutes, flipping halfway through. They get incredibly crispy this way.
Why are my patties falling apart?
Two likely culprits: (1) You didn’t chill the mixture for a full 15 minutes. (2) Your pork rinds weren’t crushed finely enough, so they didn’t absorb the egg properly.
How long does the Sriracha aioli last in the fridge?
In an airtight container, the aioli will keep for up to 5 days. Give it a quick stir before serving.
Can I make these dairy free?
Yes, this recipe has no dairy. Just ensure your pork rinds aren’t flavored with cheese powders (plain is best).
Are pork rinds actually keto friendly?
Yes! Pork rinds are pure protein and fat, with zero carbs. They’re a staple on the keto diet.
Equipment List
- Large skillet (12 inch cast iron or nonstick – my favorite Lodge cast iron)
- Medium mixing bowl
- Small mixing bowl (for the aioli)
- Measuring spoons
- Flexible thin spatula (for flipping)
- Rolling pin or heavy skillet (for crushing pork rinds)
- Zip top bag (to crush pork rinds without mess)
- Paper towels
- Wire cooling rack (optional, for crispiest results)
Low Carb Southern Salmon Patties with Sriracha Aioli
Ingredients
For the Salmon Patties:
- 1 tbsp avocado oil or extra virgin olive oil
- 14.5 oz canned salmon drained well
- 1 large egg
- 1/2 cup finely crushed pork rinds or 1/3 cup almond flour for keto, or 1/3 cup breadcrumbs if not low carb
- 1/4 tsp garlic powder
- 1/4 tsp coarse salt omit if using salted pork rinds
- 1/4 tsp freshly ground black pepper
For the Sriracha Aioli:
- 1/2 cup mayonnaise
- 1-2 tsp Sriracha sauce to taste
For Serving:
- Sliced lemons for garnish and squeezing over patties
Instructions
- Mix the patty base: In a medium bowl, combine the drained canned salmon, egg, crushed pork rinds, garlic powder, salt, and pepper. Use a fork to break up any large chunks of salmon and mix until fully combined.
- Chill: Cover the bowl and refrigerate for 15 minutes. Do not skip this step – it helps the patties hold together.
- Make the aioli: While the salmon mixture chills, whisk together the mayonnaise and Sriracha in a small bowl. Set aside at room temperature.
- Form patties: Remove the bowl from the fridge. Using your hands, shape the mixture into 4 to 6 patties (about 1/2 inch thick). Do not pack them too tightly.
- Heat the skillet: Place a large skillet over medium-high heat. Add the avocado oil and heat until it shimmers.
- Cook: Carefully place the patties in the hot skillet. Cook for 3-4 minutes per side, until deeply golden brown and crispy. Flip gently with a thin spatula.
- Serve: Transfer patties to a plate. Serve hot with a drizzle of Sriracha aioli and a generous squeeze of fresh lemon.
Notes
- No pork rinds: Use 1/3 cup almond flour (keto) or 1/3 cup breadcrumbs.
- No egg: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 minutes).
- No Sriracha: Use hot sauce or cayenne + chili oil.
