These keto salmon patties (sometimes called keto salmon cakes) make a wholesome and healthy seafood meal, without breaking the bank – or even a trip to the grocery store. One can makes about 6 patties so you’ll just need to adjust the recipe based on how many you want to serve. To reheat and maintain the crispiness heat gently in a lightly oiled skillet on the stove. Add the eggs, onion, flour, salt and pepper and combine with a fork. Stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. Shape salmon mixture into small patties. Add more reserved salmon liquid if mixture is too firm. There are very few ingredients that go into these salmon patties; eggs, flour, onion, salt and pepper. Melt the butter in a large skillet, once hot brown the patties about 4-5 minutes per side. If you need a recipe that makes do with what you have, low carb salmon patties are probably it. Add more flour if mixture is too soft. They are super quick to make (15 minutes, seriously! To Freeze: Cooked salmon patties can be frozen for up to 3 weeks. Cooked salmon patties can be refrigerated for up to 2 days. Combine the salmon, minced onion, almond flour, eggs, salt and pepper together in a mixing bowl. Mix salmon, onion, and egg together in a bowl; stir in flour. Cover the bowl and put it in the fridge for about an hour. Mix in the avocado and form into 6 patties. Mix in the avocado and form into 6 patties. You can splash a little water in the skillet with the salmon, then cover it to lock in moisture and help the patties steam and prevent them from drying out. To make them, put the salmon into a bowl.