Mini Spicy Canned Salmon Patties
These Mini Spicy Canned Salmon Patties (aka salmon poppers) are a delicious appetizer that can be made in just 30 minutes and features canned salmon, jalapeños, and a touch of cayenne pepper. They are pan-fried until golden brown before being topped off with a drizzle of Lemon Dill Aioli. With just 1.2 grams of net carbs per serving, these flavorful bite-sized canned salmon patties will be a hit at your next party!
Servings: 24 mini patties
Ingredients
Mini Spicy Canned Salmon Patties:
- 24 oz canned salmon
- 5 eggs
- 3/4 cup 80g finely ground pork rinds or panko breadcrumbs
- 1/2 medium jalapeño ~20g, finely chopped
- 1/4 cup mayonnaise
- 3/4 tsp garlic powder
- 1/2 tsp dried dill
- 1/4 tsp + 1/8 tsp ground cayenne pepper
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
- 1/8 tsp pepper
- 1 tbsp avocado oil
Lemon Dill Aioli:
- 1/4 cup + 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp mustard
- 1 tbsp apple cider vinegar
- 2 tsp dried dill
- 1/4 tsp lemon zest
- 1/4 tsp garlic powder
- Pinch of salt
Optional Garnishes:
- Roughly chopped fresh dill
- Finely chopped jalapeño
- Lemon wedge
Instructions
- Mini Salmon Patties: In a mixing bowl, combine all salmon patty ingredients excluding avocado oil using hands or electric mixer. Form into 24 equal-sized balls and gently press flat.
- To a large pan over medium heat, add avocado oil. Once the oil is hot, add 4-6 patties and cook on each side until golden brown, about 4-5 minutes. Continue process until all patties are cooked.
- Lemon Dill Aioli: To a small bowl, add all ingredients and stir until well-incorporated.
- Final Steps: Serve mini patties with aioli on the side or drizzled on top. Add optional garnishes as desired.
Notes
Weight Of Each Patty Before Cooking: Each patty will likely weigh ~40 grams each.
Net Carbs: Each mini patty contains 1.2 grams of net carbs per serving. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. The recipe, as written, yields 24 servings.
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezer Storage: Place the cooked mini salmon patties in an airtight container in layers separated by small pieces of parchment paper (this will ensure that they don’t get stuck together once they freeze). Allow the patties to thaw in the refrigerator overnight before reheating.
Reheating Instructions: The best way to reheat these is in the oven, but you can also use the microwave. For the oven, place the patties on a parchment paper-lined baking sheet and cook at 350 degrees until warmed throughout, about 10 minutes. For the microwave, cook until warmed throughout, about 30-60 seconds, depending on the wattage of your microwave.