You catch the smell through the steam vent and suddenly you are starving. That kinda rich, savory scent of salmon mingled with lemon and herbs sneaks out just before you even start the pressure cooker. You spot it and your tummy rumbles, no doubt about it.
Like seriously, your mouth waters as that steam creeps up. It's just one of those smells that makes you remember all the good things about dinner time. You just gotta love how pressure cooking brings out those deep flavors fast.
It's funny how something so simple like salmon patties can turn into this delicious meal just by letting your pressure cooker do the work. You feel ready to dig in already before it even finishes. I swear, cooking with this method makes your kitchen smell like a fancy joint without all the fuss.
What Makes Pressure Cooking Win Every Round
- Pressure cooking is insanely fast so you get dinner on the table way quicker than the usual.
- It locks in all those fresh, juicy flavors which salmon loves.
- The broth depth is perfect and seals moisture, making patties tender on the inside.
- By using natural release or slow release you keep food from drying out.
- Steam cues give you hints when things are ready without poking or guessing.
- Quick release is super handy when you're in a rush to check your patties.
- It's super easy to clean up cause most stuff is all in one pot.
Your Simple Ingredient Checklist
- 1½ pounds salmon filet - fresh or thawed works and you wanna pat it dry.
- ½ large onion - finely chopped cause it blends right in.
- ½ cup almond meal - great for low carb, but if you don't mind carbs breadcrumbs work too.
- ½ cup fresh parsley, chopped - this adds that fresh green pop.
- ¼ cup Dijon mustard - gives a little zing without overpowering.
- 2 eggs - gotta hold the patties together real good.
- 4 tablespoons fresh lemon juice - brightens everything up like a little sunshine.
- 1½ teaspoon salt and pepper - plus extra for seasoning the salmon before baking.
Walking Through Every Single Move
- Preheat your oven to 400°F (200°C) because you wanna get that salmon cooked just right before making patties.
- Season the salmon filet well with salt and pepper then pop it in the oven for about 15-20 minutes until it's cooked through fully.
- Let it cool down a bit so you don't burn your fingers flaking it apart into a big bowl.
- Chop your onion and parsley finely then toss them into the bowl with the salmon flakes.
- Add almond meal, Dijon mustard, eggs, lemon juice, salt, and pepper. Mix everything well so it's combined but not mushy.
- Shape your mixture into patties. Size is up to you but make them even so they cook nice.
- Heat a non-stick skillet on medium and cook patties for 4-5 minutes each side till golden brown and firm.
- For a little extra punch, mix mayonnaise with Sriracha, lemon juice, garlic, salt, and pepper to whip up a spicy aioli. Serve it right alongside your patties.
Time Savers That Actually Work
- You can bake the salmon while you chop your onions and parsley to save running around.
- Using pre-chopped fresh parsley from the store works too if you're really in a pinch.
- Try mixing the spicy aioli while your patties cook so you don't have extra waiting time.
When You Finally Get to Eat
That first bite you take is kinda mind blowing. The salmon patty is crispy on the outside but tender and juicy inside thanks to all that broth depth from pressure cooking and baking both.
You feel the lemon and Dijon mustard tickle your taste buds while the fresh herbs make everything brighter. Then the spicy aioli comes in hot with just enough kick to make you go back for more.
There's this warmth from the garlic and Sriracha that kinda ties everything together like a cozy blanket. It's perfect for lunch or dinner when you wanna keep it tasty and low carb without fuss.
How to Store This for Later
- In the fridge - Keep cooked patties in an airtight container for up to 3 days and reheat gently so they don't dry out.
- Freeze them - Wrap each patty in plastic wrap then foil, store in a freezer bag. Thaw in fridge overnight before reheating mild and slow.
- Make ahead and store raw patties - You can shape patties and freeze before cooking. Just thaw in fridge then cook like normal.
The FAQ Section You Actually Need
- Can I use canned salmon? Yep, canned works but make sure to drain and pat it dry well so patties don't come out soggy.
- Can I skip the almond meal? You might try but patties will be softer and more crumbly. Breadcrumbs or crushed pork rinds are good substitutes.
- How long does natural release take? Usually 10-15 minutes depending on your pressure cooker model but it helps keep patties moist.
- Do I need to use quick release here? Not really, slow release or natural release keeps your salmon tender without sudden pressure changes.
- Is it okay to bake salmon first? Absolutely, that step cooks salmon through so you don't overwork the patties during cooking.
- What's a good side for these patties? Try a crisp salad or steamed veggies to keep things light and fresh alongside.
Also check out our Slow Cooker Garlic Butter Beef Bites & Potatoes for a hearty, comforting meal to pair with these salmon patties. And if you want a quick, fresh side, our Quick Bok Choy With Ginger Chili Sauce is a fast and flavorful match made in heaven.
Easy Low Carb Salmon Patty Recipe for Your Pressure Cooker
Ingredients
Main ingredients
- 1.5 pounds salmon filet fresh or thawed, pat dry
- 0.5 large onion finely chopped
- 0.5 cup almond meal can substitute breadcrumbs
- 0.5 cup fresh parsley chopped
- 0.25 cup Dijon mustard
- 2 eggs
- 4 tablespoons fresh lemon juice
- 1.5 teaspoons salt and pepper plus extra for seasoning salmon before baking
Instructions
Instructions
- Preheat your oven to 400°F (200°C) to cook the salmon just right before making patties.
- Season the salmon filet well with salt and pepper then bake for about 15-20 minutes until fully cooked.
- Let it cool to avoid burning your fingers, then flake it apart into a large bowl.
- Finely chop onion and parsley, then add them to the salmon flakes.
- Add almond meal, Dijon mustard, eggs, lemon juice, salt, and pepper. Mix well until combined but not mushy.
- Shape the mixture into evenly sized patties to ensure even cooking.
- Heat a non-stick skillet on medium heat and cook patties for 4-5 minutes on each side until golden brown and firm.
- Mix mayonnaise with Sriracha, lemon juice, garlic, salt, and pepper to create a spicy aioli. Serve it alongside your patties.
- Enjoy your crispy outside, tender inside salmon patties with zesty spicy aioli for a delicious meal.
