Healthy Salmon Patties Recipe

These easy and healthy salmon patties are made with canned salmon, almond meal, egg, and fresh herbs for a quick and delicious meal. They are naturally gluten free, dairy free and the patties are also Whole30 friendly. Pair them with a green salad or roasted vegetables for a simple lunch or light weeknight dinner.

Course Light Lunch, Main Course

Cuisine Australian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 521kcal

Author Sally

Equipment

Ingredients

415 gram can pink salmon drained
1 egg
½ cup almond meal
½ teaspoon salt
½ teaspoon garlic powder
¼ cup fresh herbs parsley dill chives
Olive oil for cooking

Herby Lemon Yoghurt Sauce

½ cup plain dairy free Greek style yoghurt
Juice of half a lemon or to taste
¼ teaspoon garlic powder
1 to 2 tablespoons chopped fresh herbs such as parsley and dill
Salt and pepper to taste

Instructions

In a large bowl add the canned salmon removing any larger bones if preferred. Break the salmon into flakes with a fork.
Add the egg almond meal salt garlic powder and herbs. Mix until combined.
Heat a medium frying pan over medium heat with about a tablespoon of olive oil.
Shape the mixture into four patties and place them in the pan pressing gently to flatten.
Cook for three to four minutes on one side until golden. Flip and cook for another two to three minutes on the other side.
If making the herby lemon yoghurt sauce combine all sauce ingredients in a small bowl and stir until smooth. Adjust the lemon juice to taste.
Serve the patties immediately with salad vegetables or the yoghurt sauce if using.

Notes

Note: Canned salmon contains edible bones which can be left in or removed for texture preference.

Herbs: Dried herbs can replace fresh. Use one teaspoon each of parsley dill and chives.

Storage Instructions: Store them in an airtight container in the fridge for up to three days or the freezer for up to 2 months. They taste great cold but you can reheat them in a pan or the microwave if you prefer.

Nutrition