Finely dice the onion into very small pieces so it blends evenly into the salmon mixture without creating large crunchy bites. Mince the garlic cloves until very fine and chop the fresh parsley into small pieces as well. Keeping everything finely chopped helps the patties hold together better and ensures every bite has balanced flavor throughout.

Add the eggs, almond flour, parmesan cheese, diced onion, minced garlic, chopped parsley, Dijon mustard, mayonnaise, smoked paprika, salt, and black pepper directly into the bowl with the salmon. The eggs help bind everything together, while the almond flour replaces traditional breadcrumbs to keep the recipe keto-friendly. The parmesan cheese also helps create those delicious crispy golden edges during cooking.

Use a spoon or clean hands to gently mix everything together until fully combined. Try not to overmix because pressing the mixture too aggressively can make the patties dense instead of tender. The mixture should feel moist but still firm enough to hold its shape when pressed together in your hand. If it feels too wet or sticky, sprinkle in a little more almond flour, one spoonful at a time, until easier to handle.

Scoop portions of the mixture and shape them into evenly sized patties using your hands. Slightly flatten each one so they cook evenly and develop crispier edges in the skillet. If the mixture sticks to your hands, lightly wet or oil your fingertips. Don’t stress about making perfectly round patties — slightly rustic shapes often look the most homemade and appetizing once cooked.

Place a large skillet over medium heat and add the avocado oil. Allow the oil to heat fully before adding the patties. Properly heated oil is one of the biggest secrets to getting a crispy crust instead of soft or greasy patties. You’ll know the oil is ready when it begins to shimmer slightly.

Carefully place the salmon patties into the hot skillet, leaving enough space between each one so they fry properly instead of steaming. Avoid overcrowding the pan because too many patties at once will lower the temperature and reduce crispiness. Cook in batches if necessary for the best texture.

Let the patties cook undisturbed for about 4–5 minutes on the first side. Resist the urge to move them around too early. Allowing the crust to fully develop helps the patties stay together and creates that beautiful deep golden color. Once the underside looks crispy and browned around the edges, carefully slide a spatula underneath and gently flip each patty.

Continue cooking the second side for another 4–5 minutes until both sides are crispy, golden brown, and fully heated through. The outside should have a crunchy crust while the inside stays tender and flaky. If the patties brown too quickly, slightly lower the heat so the centers can finish warming without burning the exterior.

Transfer the cooked salmon patties onto a paper towel-lined plate for about a minute to absorb any excess oil while keeping the crust crisp. Serve warm with fresh lemon wedges, keto tartar sauce, garlic aioli, or your favorite low-carb dipping sauce. These patties are especially delicious fresh from the skillet while the edges are still hot and crispy.