Salmon Patty Recipe

Did anyone else grow up on salmon patties aka fish cakes aka salmon croquettes?  I’ll admit, I wasn’t a fan when I was a kid but I’ve grown to love my twist on them.  What I really appreciate about these scrumptious cakes is that a batch can be enjoyed for breakfast, lunch or dinner.

For a couple years I was pescatarian and included salmon patties as a reoccurring part of our menu. My hubby and I even had a little battle over who prepares the best patties. I have a little secret to tell about this… 

My husband rarely cooks but makes amazing salmon patties. He never likes the way mine turn out as much as his own.  I sort of “let” him think his rendition taste better than mine so he’ll take over cooking for the night.  

He likes his with a crunchy outside and delicate middle and uses panko bread crumbs (about 1/2 c) crumbs and 1 egg instead of ground flax, almond meal and water.  Trying to maintain a gluten free diet and minimize the egg since they are triggers for my daughters eczema, I had to remix our old ways.  I knew I finally mastered the new substitutions and proportions when my husband said they were great.  I hope he'll still make his from time to time.  Not because they’re better than mine but because I love to see him in the kitchen  :)

If you love flavor, after making these a few times try switching up seasonings. Instead of oregano add curry spice (about 1 tsp) or herbs de provence (about 2 tsp)- the variations are great.

Ingredients

Serves 5

2 cans wild Alaskan pink salmon, skin and bones removed

1/4 c ground flax

1/4 almond meal

1 small red onion

2 garlic cloves, minced

1 tbsp dried oregano

1/4 c parsley, finely chopped (optional)

1/8 tsp cayenne pepper (optional)

Himalayan pink salt

1/4 c water

1/4 c grapeseed oil

*dipping sauce

Directions

  1. Add the salmon to a large mixing bowl and remove skin and bones.
  2. Add the remaining ingredients: ground flax, almond meal, red onion, garlic, oregano, salt and water.
  3. Mix ingredients together with your hands.  
  4. Make a test patty to assess consistency.  It should hold together.  If the patty seems too dry and is falling apart, add it back to the mixture to blend with an additional 1 tablespoon of water and 1/2 tsp of ground flax seed and let sit for about 3 min.  Test again.  Add as much water as needed but AVOID it getting too wet.  
  5. Add oil to a skillet and heat to med-high.  Add patty once skillet is hot and cook for about 6 minutes or until bottom is lightly browned.  Flip and cook to another 6 minutes or until desired browning.

*I like to dip my salmon patties or top with a dollop of my quick garlic aioli: 1/4 c Vegenaise or mayo, 1 tsp granulated garlic, 1/8 tsp lemon juice or to taste, a sprinkle of Himalayan salt. Serves 2. 

Enjoy! 

Until next time.

Blessings...