These healthy Salmon Patties are a really easy and delicious way to used canned salmon. They’re packed with protein and healthy fats, and make the perfect budget-friendly lunch or dinner!
Something I almost always have in my pantry is canned fish. I know it’s not the most exciting thing, but don’t underestimate it! It’s affordable, nutrient dense and makes putting together a meal that’s high in protein so much easier.
These Canned Salmon Patties are one of my favourite things to use it for. They’re packed with flavour, moist on the inside, and golden and crisp on the outside. With a few pantry staples, you can make that canned salmon into something really delicious!
Why you’ll it
- Quick and easy: canned salmon makes putting together these patties super easy.
- Nutrient dense: they’re made with healthy ingredients and have 14 grams of protein each. Salmon is also high in omega 3 fatty acids, an important fat for our health, and is low in mercury.
- Gluten-free: we’re using almond flour instead of breadcrumbs, making these salmon patties naturally gluten-free.
- Perfect for meal prep: these are a great option to prep ahead of time so you can enjoy them throughout the week. They reheat well, but I find them delicious even when they’re cold!
Ingredient notes
- Canned wild salmon: I typically used canned pink salmon, however sockeye salmon will also work great. I also prefer canned salmon with the bones and skin for extra nutrients like calcium and vitamin D. You can just mash any larger bones with a fork (they are fairly soft) or pick them out if preferred! I like this one from Raincoast Trading.
- Avocado oil mayonnaise: mayo helps to keep the patties nice and moist. I recommend avocado oil mayo over regular mayo to avoid inflammatory seed oils. If you don’t like mayo, greek yogurt can also be used. The final patties will just have a little more tang.
- Egg: egg helps to bind all the ingredients together.
- Almond flour: we’re using almond flour instead of breadcrumbs for this recipe. This also helps to bind the patties.
- Green onion and parsley: adds a light and fresh taste. Fresh chives or dill would also work great here.
- Dijon mustard: a little dijon provides a nice flavour boost.
- Lemon juice: lemon really helps to brighten up the flavour of the patties.
- Paprika and garlic powder: some more wonderful flavour boosters!
- Sea salt and black pepper
How to make canned salmon patties
- Add salmon to a bowl and flake with a fork. Add the remaining ingredients and mix well.
- Form the mixture into patties.
- Heat oil in a large skillet and cook the patties until golden brown on each side.
- Serve with yogurt, sour cream and fresh lemon if desired and enjoy!
Ways to serve
- These patties are delicious on their own with a dallop of greek yogurt, sour cream or your favourite dip. I also love squeezing a little lemon juice over top.
- Add to fresh greens and vegetables for a delicious salad.
- Serve with your favourite sides like roasted or sautéed veggies, salad, slaw, sweet potato fries or roasted potatoes.
More easy lunch & dinner recipes
Canned Salmon Patties
These healthy Salmon Patties are an easy and delicious way to used canned salmon. They're packed with protein and healthy fats, and make the perfect budget-friendly lunch or dinner!
SERVINGS 7 patties
Ingredients
- 2 (5-6 oz) cans wild salmon well drained, no salt added (see note)
- 1 egg
- 2 tbsp thinly sliced green onion
- 1 tbsp parsley finely chopped
- 3 tbsp avocado oil mayonnaise
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 5 tbsp almond flour
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt see note
- Freshly ground black pepper to taste
- 1 -2 tbsp avocado oil for frying
Instructions
- Add drained salmon to a bowl and flake with a fork (you don’t want any large pieces or the patties won’t hold together well). If using canned salmon with bones, mash larger bones with a fork.2 (5-6 oz) cans wild salmon
- Add the remaining ingredients, except for the oil, and mix to combine.1 egg, 2 tbsp thinly sliced green onion, 1 tbsp parsley, 3 tbsp avocado oil mayonnaise, 1 tsp dijon mustard, 1 tbsp fresh lemon juice, 5 tbsp almond flour, 1/2 tsp sweet paprika, 1/2 tsp garlic powder, 1/2 tsp sea salt, Freshly ground black pepper
- Shape the mixture into 7 patties (about 1/4 cup each) and place on a baking sheet or plate lined with parchment paper. If the mixture is too wet to form into patties, add a little more almond flour.
- Heat a cast iron skillet over medium heat and add 1 tbsp of avocado oil. Working in batches if needed, cook the patties for 3-4 minutes per side, or until golden brown. Make sure that the first side is nice and golden before moving and gently flip (this helps keep them together).1 -2 tbsp avocado oil
- Serve with yogurt, sour cream, or fresh lemon if desired.
Notes
I like to use salmon with the bones and skin for extra nutrients like calcium and vitamin D. You can just mash any larger bones with a fork (they are fairly soft) or pick them out if preferred!
Make sure to drain your salmon really well before using to prevent excess moisture. If it still seems quite wet, you can also pat dry with some paper towel.
If your canned salmon has salt, reduce the amount called for in the recipe. You can always fry a small amount of the mixture until cooked through first, taste it and then add more salt (or other seasoning) to the rest of the raw mixture if needed.
I find that a cast iron skillet works best for this recipe and helps to give the patties a nice golden exterior. However, you could also use a non-stick skillet. Non-stick skillets shouldn’t be heated at high temperatures, so cook on medium low, adjust the cooking time and reduce the amount of oil.
Nutrition
Serving: 2patties | Calories: 336kcal | Carbohydrates: 2g | Protein: 27g | Fat: 26g | Sodium: 566mg | Fiber: 1g | Sugar: 1g
Did you make this recipe?Let me know how it was!
