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!