Easy Low Carb Salmon Patty Recipe for Your Pressure Cooker
This easy low carb salmon patty recipe leverages the speed and flavor of pressure cooking to deliver tender, juicy patties with a zesty spicy aioli. Perfect for a quick, healthy lunch or dinner packed with fresh herbs and bright lemon.
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.
Notes
Serve warm with the spicy aioli sauce. Store cooked patties in the fridge up to 3 days or freeze for longer storage.