Salmon patties offer a fun and tasty way to make sure you get your omega 3’s, and when you choose wild caught you’ll be consuming a variety of healthy fats and nutrients. My family absolutely love these, the kids gobble them right up and ask for more and Todd asks me to make them quite often. And even though we love fresh-baked fish as well, this is a great recipe to use for those family members who don’t quite like the texture of fish!
Salmon Patties
Ingredients
- 12 oz baked or canned salmon
- 1 egg lightly beaten
- 1/4 cup almond meal/flour available on Amazon
- 1 tsp dried basil
- 1/3 tsp salt
- dash of pepper
- 1 Tbsp fresh lemon juice couple squeezes
- coconut oil for cooking I love using it for both flavor and because of the high smoke point
Instructions
- Lightly flake salmon in medium size bowl.
- Add remaining ingredients (excluding coconut oil)
- Heat coconut oil in large skillet (cast iron works great!) over medium-low heat.
- Once pan is preheated, use a 1/4 cup measuring cup and drop salmon mixture on to the pan, press down to form patty. Cook for 3-4 minutes per side or until golden brown.
Notes
Tips:
- If the mixture is not wet enough to hold the patty together, adding in a spoonful of mayo at a time can help. And it’s easier than trying to use just ‘some’ of another egg!
- If you are not specifically grain free, bread crumbs can easily be used instead of almond flour – though we also like the flavor the almond flour brings.
- Adjust heat as needed while frying as you’ll want the mixture to sizzle a bit as you drop it in the pan – helps get a nice golden brown crunch to the outside of the patty.
- We have been mixing up a sauce with either sour cream or yogurt and mayo with lemon juice, garlic, and basil – I just eyeball the amounts each time.
- Purchase wild caught salmon, sustainably caught for the most nutrient dense fish.
-Use fish baked at medium temps instead of canned to help preserve the fragile omega 3 fats.
- Fresh ground almonds that have been soaked and dehydrated will be healthier than store-bought almond flour due to the whole phytic acid issue.
- If the mixture is not wet enough to hold the patty together, adding in a spoonful of mayo at a time can help. And it’s easier than trying to use just ‘some’ of another egg!
- If you are not specifically grain free, bread crumbs can easily be used instead of almond flour – though we also like the flavor the almond flour brings.
- Adjust heat as needed while frying as you’ll want the mixture to sizzle a bit as you drop it in the pan – helps get a nice golden brown crunch to the outside of the patty.
- We have been mixing up a sauce with either sour cream or yogurt and mayo with lemon juice, garlic, and basil – I just eyeball the amounts each time.
- Purchase wild caught salmon, sustainably caught for the most nutrient dense fish.
-Use fish baked at medium temps instead of canned to help preserve the fragile omega 3 fats.
- Fresh ground almonds that have been soaked and dehydrated will be healthier than store-bought almond flour due to the whole phytic acid issue.
This recipe works great if you’re following a paleo/primal diet, Trim Healthy Mama (S meal), or The Fast Metaolism Diet (phase 3).
Donielle Baker
owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
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Veggie Rice
These sounds delish, Donielle! I’ve been making a variation on these the past few months too. I add a little turmeric… so good. And I whip up a simple dipping sauce with mayo, mustard, and cultured pickles (and their juice). The almond flour is a great idea; I hadn’t thought of that — will give it a try.
Thanks for sharing — will have to make these this week! <3
I’ll definitely be trying the almond flour. I tried to do grain-free salmon patties and the fell apart, even with an extra egg. 🙁 I’ll have to give it another whirl. They’re such an otherwise easy and cheap meal.
That looks wonderful, I can’t wait to try making these!
A version I’ve made before has finely chopped red bell pepper and then serve them with a creamy lime sauce made with sour cream, mayo, lime zest and lime juice, its so yummy we even eat the same sauce on our fish tacos. I’m excited to try it with the almond flour instead of breadcrumbs.
@Misty, Oooo, I may have to try that sauce – thanks for the tip!
I can’t use almond flour, but I may sub in some coconut flour. I am always trying to find ways to get more Omega 3s in. Thank you.
@Deidre, Sure! It’ll just change the flavor a bit, but coconut flour is an easy swap for them. 🙂
i made these tonight with arugula salad and sweet potatoes roasted with coconut sugar and grass-fed butter. sooooo yum.
I have made salmon cakes tons and was looking for a grain free version. Thanks so much for the recipe. I tried them with almond meal (I just ground up crispy soaked almonds in my processor) and I didn’t miss the bread a single bit. I even think that the texture was better!!! Thanks.
Have you ever tried to bake the salmon patties? What has been your experience?
@Jillian, I have never tried baking them, but that’s a great idea! I do bake chicken nuggets – about 10 minutes per side – and that works great. So I’m sure these would fare about the same.
Let me know if you try it!
We love these topped with locally made tartar sauce!