Salmon Patties
User Reviews
5.0
444 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
10 servings
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Salmon Patties
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Flaky, moist, and full of flavor, these salmon patties are the ideal healthy weeknight dinner, especially with the creamy lemon dill sauce! Watch how I make these in my kitchen in the video below.
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Ingredients
- 1 pound fresh salmon
- ⅓ cup olive oil divided
- 1 medium onion finely diced
- 1 red bell pepper finely diced
- 1 to 2 garlic cloves minced
- ½ cup almond flour
- 2 large eggs beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ⅓ cup fresh parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- kosher salt and black pepper
Lemon Dill Mayonnaise (optional)
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh dill
- ½ lemon zested and juiced (about 1 ½ tablespoons juice)
- kosher salt and black pepper
Instructions
- Bake the salmon. Preheat the oven to 425°F. Drizzle the salmon with a tablespoon of olive oil and generously season with salt and black pepper. Cook for 10 to 13 minutes, or until just cooked through. Then, remove the salmon from the oven and cool completely in the refrigerator for 5 to 10 minutes.
- Cook the vegetables. While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6 to 8 minutes, or until soft and translucent. Remove from the heat and let cool.
- Make the patties. Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the onion, bell pepper, dill, parsley, mayonnaise, Dijon mustard, garlic, almond flour, and eggs. Combine all ingredients with your hands until well-mixed. Then, form the salmon mixture into small patties with your hands and place them to the side. Pro Tip: I like to place the formed patties on a parchment lined baking tray to easily move them to the stove.
- Cook the patties. Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3 to 4 minutes on each side. Remove the salmon patties to a paper towel-lined plate.
- Make the lemon dill sauce. Add the mayonnaise, chopped dill, lemon zest and juice, salt, and pepper to a small mixing bowl and stir to combine.
- Serve. Serve the salmon patties with the lemon dill sauce.
Notes
- To bake these in the oven rather than pan fry: spray a baking sheet with oil spray (my favorite is avocado oil) and bake at 400°F for 10 to 12 minutes on each side.
- King Salmon has a high oil content and is naturally a more moist fish. You may only need one beaten egg if using King Salmon.
- Canned Salmon can be dryer than using fresh salmon. You may want to double the amount of mayonnaise, to 1/4 cup, to keep your salmon patties nice and moist.
- I've made a large batch of these for meal prep and they're delicious. They freeze and reheat beautifully.
Nutrition Information
Show Details
Serving
1patty
Calories
355kcal
(18%)
Carbohydrates
4g
(1%)
Protein
12g
(24%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
211mg
(9%)
Potassium
304mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
638IU
(13%)
Vitamin C
22mg
(24%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1patty | |
| Calories | 355kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 211mg | 9% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 22mg | 24% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
444 reviews
Excellent
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