The delicious and extremely flavorful salmon patties are made with fresh wild-caught salmon a little bit of sautéed veggies and fresh herbs and even better is that they’re gluten-free and paleo-friendly.
I’m a huge fan of salmon for all of its health benefits and I usually eat it once or twice a week.
HOW TO MAKE LOW CARB SALMON PATTIES
we will make this recipe with fresh sockeye salmon but you could also make it with coho or king salmon or even canned salmon because each of these types of salmon is slightly different.
place the salmon on a parchment-lined baking tray drizzle it with a little olive oil and give it a generous sprinkle of salt and pepper.
then cook it for 10 to 13 minutes or until it’s just cooked through you don’t want to overcook it because you want it to stay moist for the patties while the salmon is cooking.
finely dice one onion and one red bell pepper you don’t want huge chunks of veggies in the patties so do try to keep your dice fairly small then chop up a few tablespoons of fresh dill and about a third of a cup of fresh parsley.
remove the salmon from the oven and transfer it to a plate then place the salmon in the fridge for about 5 to 10 minutes or until it’s completely cooled.
when the salmon is cool to the touch use your hands to flake it into small pieces and place those pieces in a mixing bowl.
now I usually do this next step while the salmon is cooling, so you’ll saute the onion and bell pepper until it’s soft and translucent.
then remove it from the heat and let it cool you want everything to be cool so that when we add our eggs on top of these ingredients you don’t accidentally end up with scrambled eggs all right so to our cooled salmon and sautéed veggies.
we’ll add the dill parsley 2 tablespoons of mayonnaise 1 tablespoon of Dijon mustard 1 garlic clove 1/2 a cup of almond flour and 2 eggs.
use your hands to dig in and mix everything then form the salmon ball into small patties.
add several tablespoons of olive oil to a pan and cook the patties for about three to four minutes on each side once they’re cooked through transfer them to a paper towel-lined plate to remove any excess oil and serve them up.
I’m serving these salmon patties with lemon dill mayonnaise.
Salmon Patties, made from wild-caught canned salmon, are easy to make dinner time favourite in our house and are the best salmon cake recipe ever!
- 1 pound fresh salmon
- 1/3 cup olive oil, divided
- 1 medium onion, finely diced
- 1 red bell pepper, finely diced
- 1-2 garlic cloves, minced
- 1/2 cup almond flour
- 2 large eggs, beaten
- 2 tbsp homemade mayonnaise
- 1 tbsp Dijon mustard
- 1/3 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- salt and pepper
Preheat the oven to 425 degrees Fahrenheit.
Sprinkle the salmon with a tablespoon of olive oil and season generously with salt and pepper. Cook for 10 to 13 minutes or until cooked through.
When cooking salmon, cut onion and pepper and cut dill and fresh parsley.
Remove the salmon from the oven and cool in the refrigerator for 5 to 10 minutes.
While the salmon is cooling, add one tablespoon of olive oil to a large saucepan and fry the onion and pepper for 6 to 8 minutes or until tender and translucent. Take it from the stove and let it cool off.
Chop the cooled salmon with your hands in a large mixing bowl (remove the skin). Add chilled onions and pepper with dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Mix all ingredients with your hands until well blended.
Form the salmon mixture into small burgers with your hands and set aside.
Heat over medium heat several tablespoons of olive oil in a large pan and cook the salmon patties on each side for 3 to 4 minutes. Remove the salmon patties on a plate with paper towels.
Serve the salmon cake with lemon dill mayonnaise.
Put all ingredients in a small bowl and mix.