Salmon patties are a healthy meal option that is full of healthy fat, protein, and low in carbs.
Freshly cooked or leftover salmon is perfect for this recipe. I used leftover wild-caught King Salmon for my most recent batch of salmon patties and they were delicious! Salmon patties made with fresh wild-caught fish taste much better than those made from canned fish. However, canned salmon can be used if that is what you have available.
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Ingredients
1 pound Wild-caught Salmon, Cooked
¾ cup Ian's Gluten-free Panko
2 Organic Large Brown Eggs
1 medium Onion, Diced
1 Mini–Sweet Pepper, Diced
2 cloves Garlic, Diced
3 Tbs Organic Mayonnaise
1-2 Tbs Olive Oil
1 Tbs Parsley, Dried or Fresh
1 Tsp Worcestershire Sauce or Coconut Aminos
Himalayan, Celtic, or Real Salt and Black Pepper to taste
Directions
1. Flake or shred cooked salmon into small pieces in a medium-sized bowl and add parsley, salt, and pepper to taste.
2. Chop or dice the onion, sweet pepper, garlic, and pan-fry in olive oil until golden brown for about 5 to 10 minutes and add to flaked salmon and mix.
3. Mix in whisked eggs, mayonnaise, and Worcestershire sauce.
4. Then add panko, combine, and form into eight palm-sized patties.
5. Pan fry in olive oil until golden brown for about 4 to 5 minutes on each side.
6. Serve on a bed of greens with aioli or sauce of your choice.
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