Wild Salmon Patties

In Dinner, Recipe by Jennifer

I’m sharing some of my favorite recipes over at Always Active Athletics to help spread the health! This is the one they featured this week. Everybody LOVES these salmon patties. I came up with the recipe in response to a request for a patty without bread as a binder. Eggs and almond flour are the glue that holds everything together in this case. They’re quick to mix up and bake and very useful. We’ve enjoyed them for dinner nestled in between lettuce leaves instead of a bun. For lunch, I arranged them over mixed greens with roasted butternut, olive oil and white balsamic vinegar sprinkled on top. Breakfast idea:  warm one patty, slide a poached egg on top, scatter leftover quinoa around the plate to catch the yummy, runny egg yolk. You can learn how to cook quinoa and other grains in my complimentary ecookbook The Basics: Grains.

Wild Salmon Patties

The salmon in this recipe is high in omega-3 fatty acids. You can get over 1,000 milligrams of DHA and EPA from a 4-ounce portion of salmon, but you probably wouldn’t eat salmon every day. It is best to get a combination of three types of omega-3’s from your diet: ALA from plant sources (like walnuts, spinach, and flaxseeds), DHA and EPA from sea plants, fish, and grass-fed animals. Including a variety of omega-3 foods in our diet daily is beneficial for an extensive list of health concerns, many of them having to do with hormonal balance such as hot flashes, depression, osteoporosis, and elevated triglycerides.

Add these patties to your protein list for weekend batch cooking and pack them up for breakfasts, lunches, and dinners all week.

Wild Salmon Patties
These would taste great with sour cream + chopped dill or cashew cream + chopped dill for a vegan or paleo option
  • 1 14.7-ounce can wild salmon, drained
  • 1 cup almond flour, or ½ c almond flour + ½ c cooked quinoa
  • ½ cup red pepper, diced
  • ½ cup onion, diced
  • ¼ cup celery, diced
  • ½ cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • 2 tablespoons dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill, or 2 tsp dried
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  1. Preheat oven to 375 ℉ . In a large mixing bowl break up the salmon with a fork.
  2. Add all remaining ingredients to the salmon and gently combine.
  3. Use an ice cream scoop to transfer mixture to a baking sheet lined with parchment paper or silicone liner. Pat each one into a patty shape.
  4. Bake 20 minutes, or until patties begin to brown.