Salmon Patties

I think everybody has heard at one time or another how good salmon is for you.  It’s a great source of protein and is full of the essential Omega-3 fatty acids that provide so many health benefits.  But many people don’t enjoy the taste of fresh salmon.  My husband would be included in that category.  He doesn’t like anything “fishy.”  Fortunately, these flavorful salmon patties don’t taste very fishy so they are the perfect alternative for fish skeptics.

Most salmon patty recipes use some form of bread crumbs, along with eggs, to help hold the patties together.  I decided to use almond flour in these patties instead, making them a great gluten free alternative.  Adding to the health factor, these patties are made with plenty of fresh veggies and herbs.  It’s those veggies and herbs, along with the yogurt sauce, that give the patties lots of flavor.

The perfect accompaniment to these salmon patties is a fresh, creamy yogurt dill sauce.  I actually never really made sauces like this until I tried tzatziki sauce with falafel a while back.  Now I’m obsessed with yogurt sauces.  This sauce has a hint of dijon mustard and lots of fresh dill.  Believe me when I tell you that you don’t want to skip this part of the recipe.  It’s definitely worth the time.

When I make these patties I always cook half of them and then freeze the other half.  They freeze well uncooked.  And then when you are ready to cook them, let them defrost in the fridge, re-shape them if needed and cook according to instructions.  The yogurt sauce is easily halved as well.

If you want the taste and slight crunch of traditional salmon patties you will need to use some oil for sautéing.  But if you want to lighten them up instead, you can decrease the amount of oil you use for sautéing or just spray the pan with a little oil.  I’m sure they would still taste great.  I like to serve my patties on a bed of lettuce with some fresh fruit and veggies on the side.

Salmon Patties Method

 

Salmon Patties:

3 6 oz cans salmon, drained (I used wild caught Alaskan salmon)
2 large eggs
1/4 cup almond flour
¼ tsp pepper
½ tsp salt
1 cup finely chopped onion and/or peppers (I used ¾ cup onion and ¼ cup yellow pepper)
3 stalks celery, finely chopped
1 clove garlic, minced
2-3 T chopped fresh dill (optional)
1-2 T chopped fresh parsley (optional)
1/4 cup + 2 tsp oil (I used avocado oil)

Yogurt Dill Sauce:

1 cup Greek yogurt
1 ½ tsp Dijon mustard
¼ cup chopped fresh dill
2 T fresh lemon juice
¼ tsp garlic powder
½ tsp salt
pinch pepper

Instructions:

1.  In a large bowl whisk the eggs and then add the salmon.  Use a fork to break up the large chunks.  Add the almond flour, salt and pepper.   Mix to combine.
2.  Heat 2 teaspoons of oil over medium heat.  Lightly sauté the onions, peppers, and celery for about 5 minutes, or until slightly soft.  Add the garlic and herbs and sauté for another minute or so.  (You can totally skip this step.  Your salmon patties will just have a little more of a crunch to them.)
3. Remove pan from heat and allow to cool slightly.
4. Add the sautéed veggies and herbs to the salmon mixture.  Mix thoroughly.
5.  Shape into 9 or 10 patties.  (At this point, if you want to freeze any patties, place them on a small baking sheet and place in the freezer.  Once frozen, place them in a freezer bag.)
6.  Heat a skillet over medium heat and add the oil.  Once hot, heat the patties on each side for about 4-6 minutes, or until golden brown.  Transfer to a paper towel lined plate.  You should be able to cook 4 or 5 patties at a time.  If you only make half of the patties, cut the oil down to 2 tablespoons.
7.  To make the yogurt dill sauce, combine all of the ingredients in a small bowl and mix thoroughly.  Chill for at least 30 minutes before serving.
8.  Serve the patties with the yogurt dill sauce.

Makes 9-10 patties.

 

salmon patties ready for freezer

You can freeze the uncooked patties. Just pull them out and let them defrost in the fridge and then cook according to the instructions.

Real Food Tips:

  • When purchasing salmon, try to find wild varieties.  They will have less pollutants than farmed varieties.  I found a 6 pack at Costco.
  • If your budget allows, pastured or at least organic eggs are best.
  • Avocado oil is tolerant of high heat, making it a good oil for cooking.  I use it a lot in recipes that call for sautéing or roasting in the oven.  I also buy this in a large bottle at Costco.

Below is a printable version of the recipe:

Salmon Patties With Creamy Yogurt Dill Sauce
 
Author:
Serves: 9-10 patties
Ingredients
  • Salmon Patties:
  • 3 6 oz cans salmon, drained (I used wild caught Alaskan salmon)
  • 2 large eggs
  • ¼ cup almond flour
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 cup finely chopped onion and/or peppers (I used ¾ cup onion and ¼ cup yellow pepper)
  • 3 stalks celery, finely chopped
  • 1 clove garlic, minced
  • 2-3 T chopped fresh dill (optional)
  • 1-2 T chopped fresh parsley (optional)
  • ¼ cup + 2 tsp oil (I used avocado oil)
  • Yogurt Dill Sauce:
  • 1 cup Greek yogurt
  • 1 ½ tsp Dijon mustard
  • ¼ cup chopped fresh dill
  • 2 T fresh lemon juice
  • ¼ tsp garlic powder
  • ½ tsp salt
  • pinch pepper
Instructions
  1. In a large bowl beat the eggs and then add the salmon. Use a fork to break up the large chunks. Add the almond flour, salt and pepper. Mix to combine.
  2. Heat 2 teaspoons of oil over medium heat. Lightly sauté the onions, peppers, and celery for about 5 minutes, or until slightly soft. Add the garlic and herbs and sauté for another minute or so. (You can totally skip this step. Your salmon patties will just have a little more of a crunch to them.)
  3. Remove pan from heat and allow to cool slightly.
  4. Add the sautéed veggies and herbs to the salmon mixture. Mix thoroughly.
  5. Shape into 9 or 10 patties. (At this point, if you want to freeze any patties, place them on a small baking sheet and place in the freezer. Once frozen, place them in a freezer bag.)
  6. Heat a skillet over medium heat and add the oil. Once hot, heat the patties on each side for about 4-6 minutes, or until golden brown. Transfer to a paper towel lined plate. You should be able to cook 4 or 5 patties at a time. If you only make half of the patties, cut the oil down to 2 tablespoons.
  7. To make the yogurt dill sauce, combine all of the ingredients in a small bowl and mix thoroughly. Chill for at least 30 minutes before serving.
  8. Serve the patties with the yogurt dill sauce.

 

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