Salmon Patties

Course Main dish, Seafood
Author Donielle


  • 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


  • 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.


- 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.