Low Carb Southern Salmon Patties with Sriracha Aioli
These crispy, golden Southern salmon patties are made with canned salmon and crushed pork rinds instead of breadcrumbs, making them keto friendly and gluten free. Paired with a creamy, spicy Sriracha aioli and a squeeze of fresh lemon, they come together in just 20 minutes.
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
Storage: Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer for best crispiness.
Freezing: Freeze cooked, cooled patties on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 375°F for 10-12 minutes.
Substitutions:
- 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.