Healthy Food

Whole30 Salmon Patties

Salmon patties are a staple in my household. They are quick and easy to make, good for you and delicious! Up until about week 14 of my pregnancy, I couldn’t stand the smell of fish, but we are back on track now and finally got to have salmon patties again this week.

**Sidebar goals→ take more and more appetizing photos of my food recipes….

This recipe makes a total of 6 patties, or 2 patties per can. It lasts the two of us a dinner and two lunches.

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Ingredients Needed:

  • 3 cans salmon (6 oz. each)
  • 1 C. almond flour
  • 3 eggs
  • Salt & Pepper
  • 2 T. dill seasoning
  • 2 t. Garlic powder
  • ¼ C. chopped onion
  • 1-2 T. Coconut Oil

 

 

 

Directions:

  1. Open and drain canned salmon.
  2. Mix salmon, almond flour, eggs, onion and seasonings together in a bowl. The consistency should be moist, but not wet.
  3. Heat up a skillet on the oven on medium heat. Once hot, place 1 T. coconut oil until it melts. Turn heat down to med-low.
  4. Form salmon patty mixture into patties with your hands and place on skillet.
  5. Cook about 7-10 minutes until the underside browns. Flip and cook another 7-10 minutes until the second side is browned and the patties are cooked through.  

**More oil may be needed if the pan is too hot and the patties are cooking too quickly/starting to burn. If this occurs, also turn the heat down. You want the patty to be cooked through, as well as have a browned crust.

I often serve these on a salad of some sort. I also use either a mayo/mustard combo or a homemade tartar sauce for dipping. This week, we served it on a Brussels sprouts slaw from my new Whole30 cookbook! You can check it on on Amazon here.

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