Here is a heart healthy salmon patty recipe that you will enjoy time and time again. Nothing is better after a hard Jiu-Jitsu session than refueling the body with something delicious and not feeling guilty about it. We’ve modified classic Salmon Patties to give you that traditional amazing taste but still fit within your diet regiment. These patties are Paleo, Whole30, and Gluten-free, and taste as good as the classic recipes. They are truly the perfect high protein food, full of Omega 3’s and cooked with no bad oils or breadcrumbs. With a very short prep and cook time, this super easy dinner is great for a weekday or lunch meal prep.
HOW TO MAKE HEALTHY SALMON PATTIES
When I am looking to fit fish into my weekly meal rotation, Salmon is usually at the top of my list. Not only is it a great brain food but when cooked right, the flavor is delicious.
My mom would make a salmon patty recipe when I was growing up quite often. I’ve modified her recipe I loved so much to something a bit more healthy, but still gives it the same great taste.
These healthy salmon patties ( or salmon cakes) have been part of my meal rotation for over a decade. Unhealthy salmon patties used to be part of my meal rotation before that. I’m so glad to have come up with a recipe that’s just as good as the one I grew up with.
I have two variations based on if I’m gaining muscle weight or going hard keto. It’s as simple as switching out my almond flour for cassava flour or vise versa. Depending on if it’s nogi season or gi season, you may want to even toss it on top of a Brioche bun with a little mustard for a tasty salmon burger.
WHAT INGREDIENTS DO I NEED FOR MAKING PALEO SALMON PATTIES?
Apart from some quality salmon, you don’t need many ingredients.
We don’t use any breadcrumbs! Instead we use a little bit of almond flour or cassava flour.
I like to keep it simple for my seasonings, but feel free to mix it up and add to it to your liking. I seen many people add fresh dill and fresh parsley
FRESH OR CANNED SALMON?
I typically use packaged salmon, but you could also use fresh (Wild-caught) salmon or frozen and thawed.
If using fresh salmon, cook your preferred way. After allowing salmon to cool, flake and remove all bones. About 1 lb. will to make about 6 cakes.
After allowing it to cool, remove the skin, flake the meat. If it’s a bit dry, add in a bit of that homemade mayo.
If you are using canned or packaged salmon, always look for wild Alaskan salmon.
You should avoid Atlantic Salmon, which is farmed and typically full of pollutants, antibiotics, and other toxins. Most packaging will show where the fish was caught or harvested.
This is really just a matter of preference. I remove the big bones and most of the skin.
CAN YOU REHEAT SALMON PATTIES?
I usually just reheat them in the microwave for about 45 seconds. The toaster over is also a great choice.
TIPS ON MAKING PALEO SALMON PATTIES:
- I use Olive oil for frying because of the lower saturated fat content. Avocado oil is another great choice since it has a higher smoke point than olive oil, giving the outside of the patty a crispy crunch.
- If you want to make larger patties, don’t be sacred. Just be aware they’ll be harder to flip and will take a bit longer to brown up and cook through.
- They freeze great, so don’t be afraid to make extra. Although, mine never last long enough to make it to the freezer.
- I cook mine in a large skillet, preferably a cast iron skillet
- Want to bake these instead of frying? Preheat the oven to 400 F. Spray a baking sheet pan with some olive or avocado oil spray. Bake for 10-12 minutes each side, 20-24 minutes total.
- You can make a large batch of these for meal prep and store them in the fridge. They also freeze and reheat well.
INGREDIENT SUBSTITUTIONS FOR MAKING HEALTHY SALMON PATTIES:
Almond flour is higher in calories and fat content. If you aren’t watching carbs, but are looking for a gluten-free option, try cassava flour, which has a typical 1:1 ratio.
If using fresh salmon: Cook your preferred way. After allowing salmon to cool, flake and remove all bones.
Salmon Patties
Ingredients
- 1 large egg
- 1/2 cup almond flour (or 1/4 cup of cassava flour)
- 1 tbsp Dijon mustard (optional)
- 1 tsp garlic powder (optional)
- 2 tbsp finely diced green onion (optional)
- 1 tbsp olive oil
Instructions
- Crack the egg in a large bowl and beat with a fork.
- In the same bowl, add drained salmon, preferred flour, pepper, salt. If you want to get fancier, add in Dijon mustard, garlic powder, green onions. Use a large spoon and mix everything together.
- Heat olive oil in a non-stick skillet over medium heat and coat bottom of the pan.
- Scoop out mixture into ⅓ cup and form into patties by hand. Carefully, place patties in the oil on the skillet. Repeat until the mixture is gone.If the mixture is too wet to form patties well, add a touch of flour. 1/2 tsb to 1 tsb should be plenty.
- Cook patties on each side for about 3-4 minutes or until deep golden brown and cooked through. You want to cook them gently, so they are brown on the outside and cooked all the way through inside.
Notes
- I use olive oil for frying because of the lower saturated fat content. Avocado oil is another great choice since his has a higher smoke point than olive oil.
- If you want to make larger patties, don’t be sacred. Just be aware they’ll be harder to flip and will take a bit longer to brown up and cook through.
- They freeze great, so do by afraid to make extra. Although, mine never last long enough to make it to the freezer. .