The Best Salmon Patties - Bravabod
Recipes

The Best Salmon Patties

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 40"

Ultra moist and delicious homemade salmon patties that are perfect alongside a simple salad and your favorite tartar or ranch sauce. Made with only 3 simple steps: cook the salmon, mix it with the other ingredients, then fry it in a pan until the edges are crisp. This recipe will make a large batch of patties that are great for freezing too.

How To MakeDiet Type: Paleo

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Freeze For 3 months

Best by 3-4 days


Shopping List
  • 2 pounds fresh salmon fillets
  • 4 eggs, beaten
  • 1 cup almond flour or grain-free breadcrumbs
  • 1/2 yellow onion, finely diced
  • 2 to 4 tablespoons fresh herbs (such as parsley and/or chives)
  • 2 tablespoons paleo mayonnaise (or runny tahini)
  • 2 tablespoons dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill or old bay seasoning
  • 1/2 teaspoon salt
  • black pepper, to taste
  • cooking oil, for frying (such as avocado oil)

Instructions
  1. Step 1: Preheat the oven to 425°F. Drizzle the salmon fillets with 1 tablespoon of the olive oil and season well with salt. Season salmon with salt and pepper. Place the salmon skin side down on a lined baking sheet or a non-stick oven-proof pan. Bake until salmon is cooked through, about 10 to 12 minutes (or circa 8 to 9 minutes if the fillets are under 1 inch tall). Let the cooked salmon cool down for 10 to 15 minutes. Note: You could also cook the salmon up to 1 day in advance.
  2. Step 2: While the salmon cooks, finely dice the onion and heat the remaining 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the onion and cook for 5 to 6 minutes, stirring often. Once the onion is soft and translucent, set it aside and let cool.
  3. Step 3: In a large bowl, combine the eggs, almond flour or crumbs, fresh herbs, mayonnaise or tahini, mustard, garlic powder, dill or old bay, salt, and pepper. If the salmon has cooled, remove the skin and flake it in small to medium-sized pieces into the bowl. Next, add in the cooled cooked onion. Note: Cooling the salmon and onion is important here so that the heat does not start scrambling the eggs.
  4. Step 4: Combine everything with a spatula or your hands until a chunky mix is formed. Shape the salmon mixture into small patties with your hands and set aside.
  5. Step 5: Almost there! Heat a few tablespoons of cooking oil in a large frying pan over medium-high heat and cook the patties for 3 minutes. Gently flip the patties and cook for another 3 minutes on the other side. If the patties are browning too quickly, turn down the heat slightly. Transfer the cooked patties to a lined plate.
  6. Serve: Top your warm salmon patties with your favorite fixings (I especially enjoy lemon juice). Enjoy.

Recipe Notes

Recipe adapted from the talented Lisa at Downshiftology.

Nutrition

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The Best Salmon Patties

PT40M 2 pounds fresh salmon fillets 4 eggs, beaten 1 cup almond flour or grain-free breadcrumbs 1/2 yellow onion, finely diced 2 to 4 tablespoons fresh herbs (such as parsley and/or chives) 2 tablespoons paleo mayonnaise (or runny tahini) 2 tablespoons dijon mustard 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon dried dill or old bay seasoning 1/2 teaspoon salt black pepper, to taste cooking oil, for frying (such as avocado oil) Gluten Free Paleo Low-Carb 13 Servings Ingredients:

13 Patties

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