Salmon Patties
User Reviews
5
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Prep Time
5 mins
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Cook Time
23 mins
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Total Time
28 mins
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Servings
4
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Calories
338 kcal
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Course
Main Course
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Cuisine
American
Salmon Patties
Description
This recipe prepares salmon patties by baking fresh or canned salmon, then flaking it apart to incorporate with almond flour, minced red bell pepper, fresh chopped chives and dill, lemon zest and juice, smoked paprika, salt, and pepper. A beaten egg binds the mixture along with a reserved creamy dill sauce. The patties are shaped for skillet cooking and fried in olive oil and butter to develop a crisp, golden surface while keeping the interior moist.
The creamy dill sauce, made separately, complements the salmon’s flavor and is partially mixed into the patties to add moisture and herby sharpness, with the remainder served as a dipping sauce. Baking the salmon first ensures proper doneness and ease of handling the fish.
This recipe yields approximately 12 patties, enough for four servings of three patties each, making it useful for family meals or batch cooking.
Ingredients
- 16 ounces salmon or canned, fresh
- 1 batch dill sauce creamy
- ½ cup almond flour
- ¼ cup red bell pepper minced
- lemon zest and juice of ½ lemon
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon chive chopped, fresh
- 2 teaspoons dill chopped, fresh
- 1 egg beaten, whole
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Preheat oven to 400°F. Place 4- 4 ounce pieces of salmon on a baking sheet lined with aluminum foil and a baking rack, skin side down. Brush each piece with olive oil and sprinkle salt and pepper. I added a little dried dill to mine, but this is completely optional.
- Bake for 13-15 minutes or until cooked through. If it’s a little undercooked, that’s ok because it will finish cooking in the skillet. While the salmon is baking you can prepare the other ingredients for the patties.
- Add the ingredients for the Creamy Dill Sauce to a small mixing bowl.
- Whisk to combine, then set aside 3 tablespoons to use inside the salmon patties. The rest will serve as the dipping sauce for the patties.
- Flake the salmon apart using a fork and add it to a large mixing bowl.
- Add in the reserved 3 tablespoons of the creamy dill sauce, along with the red peppers, fresh dill, chives, salt, pepper, smoked paprika, beaten egg, almond flour, lemon juice and zest. Mix until well combined.
- Using an ice cream scoop, form the patties and place them on the cooled baking sheet lined with parchment paper.
- Heat a large skillet to medium and add in the butter and olive oil. Sauté the salmon patties for a few minutes on each side or until cooked through and golden.
- Serve with the remaining creamy dill sauce for dipping.
Notes
- This recipe yields 12 salmon patties, serving about 3 patties per person for 4 servings.
- Baking the salmon before mixing ensures it is cooked and easy to flake.
- Reserve part of the creamy dill sauce to mix into patties; the rest can be used as a dipping sauce to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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