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.
- 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
- Open and drain canned salmon.
- Mix salmon, almond flour, eggs, onion and seasonings together in a bowl. The consistency should be moist, but not wet.
- 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.
- Form salmon patty mixture into patties with your hands and place on skillet.
- 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.