Easy and healthy salmon patties made with canned salmon, almond meal, egg and herbs make a perfect Whole30 approved meal. Serve with a salad for a quick lunch or dinner.
Canned salmon is something that I’ve fallen in and out of favour with over the years. I love it as it’s super convenient and is a great, healthy option for quick meals to have on hand in the pantry. I don’t always love it because canned salmon can be kind of funky so I get it if you’re not yet sure.
Salmon cakes or patties depending on what you choose to call them on the other hand are anything other than funky. They are so full of flavour and one of my favourite easy and healthy lunches. Plus they are super simple to make with few ingredients.
They are 100% worth making sure that you always have canned salmon in the pantry.
When I’m trying to eat healthy, whether I am currently on a Whole30 round or not, I tend to turn to salmon as it’s rich omega-3 fats keep me feeling full and make me just genuinely feel good about what I’m feeding my body.
Salmon patties are usually made with breadcrumbs, but in this recipe we have swapped them for almond meal which makes them gluten-free, paleo and Whole30 compliant.
How to make salmon patties
To make these salmon patties, start by emptying your canned salmon into a bowl. Now this is the part that has often turned me off – there are bones. These bones are totally edible but if you’re like me and they make you feel a bit weird, then go through and pull out any of the larger ones.
For the salmon I like to use the pink variety and always use wild caught. It’s about $7 for a can so it’s a little on the pricier side but the quality is definitely worth it.
From here, use your hands or a fork to break up the salmon into flakes. Add in the almond meal, egg, salt and fresh or dried herbs and mix together. Use your hands to shape the mixture into 4 evenly sized patties.
Heat a frying pan over medium heat with just enough olive oil to coat the base. Fry the patties for about 3-4 minutes, gently pressing them down to flatten them out as they cook. Turn to cook the other side for another couple of minutes until nice and golden brown.
When cooking these, remember that the salmon is already cooked so all we are doing is making the outside golden and crisp and warming them through.
These patties are best served with your favourite salad and I love them for an easy light lunch but they are equally as good for a quick weeknight dinner. I also love serving them with a big dollop of garlic aioli and/or a squeeze of fresh lemon.
I often make these for meal prep and enjoy them for lunch through the week. I like to heat the patties up in the microwave a little just to warm them, but I do not recommend doing this if you work in an office as no one likes the person who puts fish in the microwave… Good thing is that these patties taste just fine cold as well!
If you’re looking for super healthy or Whole30 compliant recipes to have up your sleeve when you think there isn’t any food in the house, then make sure you keep these ingredients in your pantry as your hungry self will thank you for it.
This recipe makes a small batch of just 4 patties, but you can easily double the recipe to make a larger batch to feed the family.
Next time you’re at the supermarket walking past the canned tuna, stop and look for the salmon instead as once you’ve tried these patties you’re going to want to keep them on a regular rotation.
More healthy Whole30 recipes:
Lemony Garlic Sauce (Whole30, Dairy-free)
Whole30 Slow Cooker Chilli
Whole30 Pulled Beef Burrito Bowl
Breakfast Potatoes with Asparagus and Egg
Whole30 Salmon Patties
Ingredients
- 415 g can pink salmon
- 1 egg
- ½ cup almond meal
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup fresh herbs like parsley, dill and chives
- olive oil for cooking
Instructions
- In a large bowl, add the canned salmon, removing any of the larger bones, and use a fork to break up the pieces. Add the egg, almond meal, salt, garlic powder and herbs and mix everything together with a wooden spoon.
- Heat a medium frying pan over high heat with about a tablespoon of oil. Use your hands to divide up the mixture into four and shape the patties and place into the pan, pressing down gently to flatten them out.
- Cook for 3-4 of minutes until golden brown on one side before flipping them and cooking for another 2-3 minutes on the other side. Serve immediately.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Paleojulez
I had a can of red salmon in the pantry so I whipped these up. Added some spring onions and they were delicious. Wasn’t sure they would hold together without mashed potatoes but they did. Very quick and easy. Will be having the leftovers for lunch!
Sally
Sounds perfect! I love when I have leftovers of these for lunch!
Melanie E Wilkinson
So good! I have a ton of canned salmon and this recipe was perfect to double and use up a good amount. The fresh herbs really elevate the flavor, I used chives, parsley, and dill. Topped them with some fresh lemon and hot sauce – perfection! This is definitely going in the regular Whole30 meal rotation.
Sally
Glad you enjoyed them Melanie!
Lyn
Anything salmon. I’m there. Thanks Sal xxx
Sally
Thanks Lyn!
sherry
i love fish patties. i like to use some red salmon as it is the best you can buy in a can, even if darn expensive (but worth it). and i like your idea of using almond meal to thicken it. i usually add a few slices of smoked salmon chopped up, in the patties. it gives such a great boost to the flavour. i don’t know what whole30 is, but i’m betting the mayo i usually add is not on the plan:-)
Sally
Love that tip of adding smoked salmon – I imagine that gives such a good extra bit of flavour!