These wild salmon patties are a nutritious and flavorful way to enjoy the benefits of wild-caught salmon. Packed with high-quality protein, they’re rich in omega-3 fatty acids to support heart health, brain function, and reduce inflammation. Made with wholesome ingredients, these gluten-free patties have a crispy, golden texture that’s both satisfying and nourishing. Serve them on a fresh salad with avocado and baked sweet potato wedges or in a hearty grain bowl with quinoa, roasted vegetables, and a lemon-tahini drizzle. Perfect for breakfast, lunch, or dinner—and great for meal prep!
Wild Salmon Patties
Ingredients
- 24 ounces canned wild salmon preferably without bones, drained
- 2 large eggs beaten
- 2 teaspoons Dijon mustard
- 2 small (or 1 large) shallot minced
- 2 garlic cloves minced
- Zest of 1 lemon
- 1 teaspoon paprika
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- Unrefined coconut oil or olive oil for sautéing
Instructions
- Place the drained salmon in a large bowl and break it up with a fork.
- Add remaining ingredients, except oil, to the bowl and gently mix until combined.
- Form into patties with your hands and place on a flat plate or small baking sheet. Refrigerate, covered, for at least 30 minutes or up to 1 day.
- Warm a griddle or large skillet over medium with enough oil to cover the pan 1/8-inch deep.
- Place the salmon patties in the pan and cook until golden brown on the underside. Carefully flip the patty (I like to do this by sliding a metal spatula under the patty with one hand and flipping the patty against the side of the pan, allowing it to slide back down to cook the other side. This will help avoid splattering and breaking the patty.) and cook the other side until golden brown. You don’t have to worry about whether or not the salmon cakes are cooked through, because canned salmon is already cooked.
- Serve warm with a side salad or in a grain bowl.
Notes
Credit: Pamela Salzman