Salmon patties become a quick weeknight meal with this easy recipe. It’s simple to use for meal prep and great to have a complete lunch prepared ahead of time.
I love salmon patties, well, I love patties in any form, like my Sweet Potato Tuna Patties, because they’re so easy to make and can be enjoyed on their own or as part of a burger.
You can use canned or fresh salmon for these delicious salmon patties. Plus, a coleslaw salad on the side adds such a fresh taste. This is a Whole30-approved, paleo-compliant, low-carb recipe. I use almond flour instead of breadcrumbs to immediately make it more appropriate 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 bones 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.
Got extra salmon after making these patties? Try my Easy Salmon Salad Recipe!
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 delicious 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.
You can also use these salmon patties in a burger like this Spinach Sauce Bunless Burger or Portobello Mushroom Bun Burgers with Guacamole.
More Fish Patties to Try:
Salmon Patties with Coleslaw Bowls
Video
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
- Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well.
For the Salmon Patties
- Add all the ingredients for the salmon burger in a medium size bowl. Mix everything together.
- Heat olive oil on a non-stick pan on the stove.
- Form into 4-6 burgers. Handle carefully the patties because they fall apart easily when they are not cooked.
- Cook for about 3-5 minutes on each side until golden brown.
- 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
- 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.
Notes
- The nutrition facts are only for the salmon patties.
- See my broiled salmon recipe if you want to make your own fresh salmon for these patties.
- If you do not have fresh herbs, you can substitute with dried herbs.
- Fresh lemon juice adds a brighter flavour to your patties than bottled juice.
- To store: Store cooked salmon patties for up to 4 days in an airtight container.
- To reheat: You can reheat the patties in the microwave or enjoy it chilled.
- To freeze: You can flash freeze cooked salmon patties and transfer them to a bag and freeze for up to 3 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Love this my Man m taught me this as a young girl we add also bell peppers and red onions or vidalia
Also after I form patties
I leave it in the fridge for about 1-2 hours before frying it keeps them from breaking
I also add a little breadcrumbs or ritz crackers
Happy you liked it!
This looks so good! What can I substitute in place of the mayo?
You can try Greek yogurt.
What can I substitute for almond flour?
You can use bread crumbs or panko.
I have ground salmon. Should I cook it before I make this recipe?
Yes you should!