Salmon Patties with Coleslaw Meal-Prep Bowls
Salmon patties become a quick weeknight meal with this easy recipe. It’s simple to use it for meal prep to have a healthy lunch prepared ahead of time as well.
You can use canned or fresh salmon for these delicious salmon patties. Packed with Omega-3 fatty acids and low in calories and fat, this is a great meal for any time.
Plus, a coleslaw salad on the side is a fresh taste. This is a whole30 approved, paleo compliant, low carb recipe. I use almond flour instead of bread crumbs to immediately make it healthier for any special diet.
How do you grind fish for patties?
If you are starting with fresh fish fillets, you will need to prepare the salmon before making the patties.
Remove any of the bone that remain in the fish as well as the skin. You also want to remove any of the gray colored bloodlines. Then chop it into small pieces. I don’t recommend you use a food processor for this because the fish will become pasty and lose its texture. You want your pieces to be about ¼ inch. Any bigger and the patties won’t stick together. Any smaller and they won’t have the right texture.
How do you make salmon patties?
It will take you less than 30 minutes to have a salmon patty meal. Or you could use this as meal prep and have four healthy lunches prepared in no time. Just follow these steps:
- Mix all the salmon patty ingredients in a bowl. Try not to over-handle them at this point. It’s fine to have larger pieces of fish in the patties. The less you handle them, the better they will stick together.
- Form them into burgers. You can dust the exterior with a little more almond flour if you like. The egg is the binding agent for the patties and the almond flour acts as an extender. If the patties do not stick together enough to get them to the pan, you can add more almond flour.
- Fry them in olive oil until they are golden brown- about three minutes per side.
Can salmon patties be made ahead of time?
This recipe will make four servings of salmon patties and coleslaw. There are several ways you can use this salmon patty recipe for meal prep.
- You can make the patties in advance and refrigerate them for up to 24 hours before cooking.
- Cook the patties completely and store in meal prep containers for up to four days.
- Cook the patties then freeze. It is best to freeze them for about an hour on a baking sheet then transfer to a freezer container so they don’t stick together. They will last for three months in the freezer.
More Fish Patties to Try:
Salmon Patties with Coleslaw Bowls
Ingredients
- 10 oz. wild salmon canned or fresh salmon — (it's abour 2 cans)
- 1 medium egg
- ½ cup almond flour
- 1/4 cup white onion — minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley — minced
- 1 tablesspon fresh chives — minced
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper — to taste
- 1 tablespoon olive oil for cooking
For the Coleslaw Salad
- 4 cups cabbage — purple, green or a mix shredded
- 1/2 carrot — peeled and shredded
- 2 green onions — root end removed and sliced thin
FOR THE COLESLAW DRESSING
- ¼ cup mayo — I used my homemade mayo recipe.
- 1 tsp yellow mustard
- ½ tsp garlic — minced
- 1 tsp apple cider vinegar
- Salt and black pepper
Instructions
FOR THE DRESSING
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Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well.
For the Salmon Patties
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Add all the ingredients for the salmon burger in a medium size bowl. Mix everything together.
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Heat olive oil on a non-stick pan on the stove.
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Form into 4-6 burgers. Handle carefully the patties because they fall apart easily when they are not cooked.
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Cook for about 3-5 minutes on each side until golden brown.
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Make the coleslaw: place all the ingredients for coleslaw salad in a large bowl and mix well. Pour the dressing and again mix everything very well.
MEAL-PREPPING
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Place an even amount of salmon patties and coleslaw salad into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Don’t need to heat this recipe on the oven. Top each bowl with died avocado and green onions if you prefer.
Recipe Notes
Nutrition Information
Amount per serving (1/6) — Calories: 186, Fat: 9g, Saturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 63mg, Sodium: 551mg, Potassium: 1304mg, Carbohydrates: 3g, Fiber: 1g, Sugar: 1g, Protein: 24gIf you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
