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Easy Canned Salmon Patties Recipe

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4.1 from 4 reviews

These Easy Canned Salmon Patties are a quick and healthy meal option perfect for busy weeknights or last-minute gatherings. Crispy on the outside and tender on the inside, they are packed with protein and healthy fats, making them ideal for keto, Whole30, and gluten-free diets. Served with a zesty homemade remoulade sauce, these salmon patties make a satisfying main dish, appetizer, or snack.

Ingredients

Salmon Patties

  • 3 cans (7 oz each) salmon, drained
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1/2 cup almond flour OR gluten-free bread crumbs
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped chives
  • 2 tablespoons chopped parsley
  • 1/4 cup chopped sweet onion
  • 2 tablespoons avocado oil

Remoulade Sauce

  • 1/2 cup mayonnaise (or Greek yogurt or dairy-free yogurt; note: not Whole30 compliant if using yogurt)
  • 1-2 teaspoons horseradish sauce, depending on desired strength
  • 1 tablespoon pickle juice
  • 2 teaspoons lemon juice
  • 2 1/2 teaspoons paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning

Instructions

  1. Prepare the salmon mixture: In a large mixing bowl, combine the drained salmon, egg, mayonnaise, almond flour or gluten-free bread crumbs, lemon juice, Dijon mustard, garlic powder, onion powder, sea salt, black pepper, chopped chives, parsley, and sweet onion. Mix thoroughly to evenly incorporate all ingredients.
  2. Form and chill patties: Shape the mixture into 6 to 8 patties, each roughly 1/2 inch thick. Place them in the refrigerator for 30 minutes to help the patties firm up and hold together during cooking.
  3. Cook the patties: Heat avocado oil in a large cast iron skillet over medium heat. Once hot, add the salmon patties and cook for 5 to 6 minutes on each side until they develop a golden brown crust and are cooked through.
  4. Make the remoulade sauce: In a small bowl, whisk together mayonnaise (or yogurt alternative), horseradish sauce, pickle juice, lemon juice, paprika, garlic powder, salt, and Old Bay seasoning. Taste and adjust seasoning as desired.
  5. Serve: Plate the salmon patties with a side of the zesty remoulade sauce for dipping. Enjoy warm as a main meal, appetizer, or snack.

Notes

  • Refrigerating the patties before cooking helps them hold together better and improves texture.
  • Use almond flour to keep the recipe keto and Whole30 compliant; gluten-free bread crumbs also work.
  • Substitute mayonnaise with Greek or dairy-free yogurt for a lighter sauce, but yogurt is not Whole30 compliant.
  • Adjust horseradish quantity in the remoulade sauce to taste for more or less heat.
  • Cast iron skillet is recommended for even heat and best crispiness.
  • This recipe yields 6 medium patties, suitable for 3-4 servings depending on appetite.
  • Leftover patties can be refrigerated up to 3 days or frozen for longer storage.

Find it online: https://yumntasty.com/easy-canned-salmon-patties-recipe/