Sometimes Mark and I indulge with our weeknight dinners—and these salmon patties were no exception. After making these patties, I was amazed how quickly they came together and how flavorful they were. If you’re into seafood you’ll love these, and if you’re not, you probably still will—because who doesn’t love a good patty? As always, I am super stoked to be sharing another great recipe with you all—so lets get cooking!
First off, I want to talk about the salmon. I grew up loving seafood and eating it weekly. I have since eaten less and less of it—thinking seafood was expensive and hard to cook. Sure, a tablespoon of caviar can cost you 50$, but seafood does not have to be expensive, and it is not hard to cook when you know how to do it right. Salmon, for example, is one of the most nutrient-dense sources of seafood and purchased in a can–is also one of the least expensive forms of seafood. Long story short, this recipe will fill you with lots of nutrients and will not break the bank!
Second, these salmon patties were super quick to whip together. Everything went in a bowl, I “patted” the mixture together, they fried up in a pan and BOOM. They were ready. Honestly, I was afraid that my mixture would fall apart in the pan, but it turns out that I shouldn’t have worried about that at all- the patties were perfectly stiff on the outside and soft in the center.
Give this recipe a try this week—even if you think salmon isn’t you’re thing. I promise—these salmon patties will change your mind on that! If you try them, be sure to take a picture and tag me in it on Instagram @thelocalsprout! Enjoy!
- 2 7.5 ounce cans wild salmon
- 2 pasture-raised eggs
- ¼ yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp grainy mustard(ensure gf)
- 1 tsp sea salt
- pinch black pepper
- 1.5 tsp savory seasoning blend (I used Trader Joes 21 Seasoning Salute-use your favorite blend or toss your favorite spices together)
- 2 Tbsp. coconut flour
- coconut oil (for pan)
- In a large mixing bowl, combine salmon, eggs, yellow onion, garlic, mustard, salt, pepper and savory seasoning. Mash until completely combined.
- Add coconut flour ½ Tbsp. at a time. Batter should be sticky but not runny. Add extra coconut flour if needed.
- Melt coconut oil in a large skillet over medium heat. Add enough to create a thin layer of oil in the bottom of the pan. Once the coconut oil is sizzling, form the salmon mixture into ⅓-1/2 inch thick patties in your hands and gently place them onto the hot pan.
- Cook for about 4 minutes on each side and flip took cook on the other side for another 4 minutes—or until browned on the outside and thorally cooked on the inside. Remove from pan and place on plate lined with paper towel.
- Store cooked patties in warm oven and repeat process with remaining batter.
- Serve immediately. Leftovers will keep in fridge for a couple days though best when fresh.