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Salmon Patties with Avocado Lime Dip

4.6 stars, average of 32 ratings

Salmon Patties with Avocado Lime DipPin itFollow us 136.0k

Recipe originally shared by my friend Libby at Ditch The Carbs.

Fish cakes are healthy and easy to make, and they’re versatile, too. You can use tuna, sardines, mackerel, or even white fish in place of the salmon, plus your favorite spices and herbs.

I'd like to thank Libby of Ditch The Carbs for reviewing my brand new cookbook and sharing one of over 100 quick & easy recipes included: Quick Salmon Patties. For more information and a sneak peek of what's inside, check out the announcement of my Quick Keto Cookbook.

Hands-on Overall

Serving size 3 patties + 3 tbsp dip

Allergy information for Salmon Patties with Avocado Lime Dip

✔  Gluten free
✔  Dairy free
✔  Pork free
✔  Coconut free
✔  Shellfish free


  • Recipe can be made nut-free or coconut-free.
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Nutritional values (per serving, 3 patties + 3 tbsp dip)

Net carbs4.3 grams
Protein39.9 grams
Fat39.1 grams
Calories532 kcal

Calories from carbs 3%, protein 30%, fat 67%

Total carbs8 gramsFiber3.7 gramsSugars2.2 gramsSaturated fat9.5 gramsSodium886 mg(39% RDA)Magnesium82 mg(21% RDA)Potassium749 mg(37% EMR)
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Ingredients (makes 12 patties)

  • 500 g canned salmon, drained (1 lb)
  • 2 large pastured eggs
  • 1/2 cup almond flour (50 g/1.8 oz) or 2 tbsp coconut flour (16 g/0.6 oz)
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 small white onion, finely chopped (70 g/2.5 oz)
  • 1 clove garlic, crushed
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • Salt and pepper, to taste
  • 2 tbsp ghee, lard, or duck fat (30 g/1.1 oz)
Avocado lime dip:
  • 1 small avocado, peeled, seed removed (100 g/ 3.5 oz)
  • 1/4 cup paleo mayonnaise (60 ml/ 2 fl oz)
  • 1 tbsp fresh lime juice (15 ml)
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • Salt and pepper, to taste
  • Optional: leafy greens, extra-virgin olive oil, or avocado mayo


  1. To make the patties, place all the ingredients except the ghee in a mixing bowl and combine.
  2. Scoop some of the salmon mixture into a 1/4-cup measuring cup (about 58 g /2 oz) and press down with the back of a spoon to pack it tightly. Turn the measuring cup over onto a plate or a chopping board; repeat until you get 12 patties.
  3. Heat a large pan greased with the ghee over medium heat. Once hot, add as many patties as you can fit in a single layer. Cook on each side for 4 to 5 minutes and use a spatula to flip them over. (Do not force the patties out of the pan: if a patty doesn’t release when you try to flip it, cook it for a few more seconds until it’s crisp and ready to flip.)
  4. Set the cooked patties aside. While the patties are cooking, prepare the avocado dip. Place all the ingredients in a blender. Process until smooth. Spoon into a serving bowl.
  5. Serve the patties with the avocado dip and, optionally, a quick salad of leafy greens drizzled with extra-virgin olive oil or avocado mayo. To store, place the cooled patties and the avocado dip in separate airtight containers and refrigerate for up to 3 days.

Ingredient nutritional breakdown (per serving, 3 patties + 3 tbsp dip)

Net carbsProteinFatCalories
Salmon, sockeye, canned, drained solids, without skin and bones
0 g32.9 g7.3 g198 kcal
Eggs, free-range or organic
0.2 g3.1 g2.4 g36 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Dill, fresh
0 g0 g0 g0 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal
Onion, brown (yellow), raw
1.1 g0.2 g0 g6 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Paprika, spices
0.1 g0.1 g0.1 g2 kcal
Cumin, ground
0.1 g0 g0.1 g1 kcal
Turmeric, spices (dried, ground)
0.1 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
0 g0 g7.5 g68 kcal
Avocado, fresh
0.5 g0.5 g3.7 g40 kcal
0.1 g0.2 g11.4 g102 kcal
Lime juice, fresh
0.2 g0 g0 g1 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, 3 patties + 3 tbsp dip
4.3 g39.9 g39.1 g532 kcal
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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (9)

Just made these for dinner with the avocado mayo....amazing! Will definitely be a regular for me! Thank you 😊


Thank you Donna, glad you enjoyed! 😊


Perfect blend of ingredients- thank you for this very tasty dish.


Thank you for your kind words Aurora!


I was going to make this soon was wondering if I should buy Traditional or Skinned and Boneless canned salmon?


Hi Trisha, you can use baked/poached and then skinned salmon (if there is any skin) OR a canned and drained salmon that is already skinless (that's what I used) 😊


I love it! thank you for sharing


I recently bought your 2nd book and finally tried some recipes (I have plenty cooking books but barely cook from them) as I want to stick for keto and wish to have a bit better options than meatballs/eggs every day. I previously tried to do fishballs from 2 different recipes but both been a failure. So yesterday night I made these and had today for lunch. Really nice, especially with a dip. On their own, they not really hit, but with dip: really nice. Thanks for working on these recipes, it's so nice to have where to come back for some inspirations (and have macros for it).


Thank you Ewelina!