This Salmon Patty Recipe is just so delicious! With fresh salmon, Dijon mustard, lemon juice, fresh parsley, egg, almond meal (or bread crumbs if you prefer)…. It’s gluten-free, low-carb, packed with flavor, and full of all kinds of healthiness. Plus, they’re great for freezing, and perfect for meal prep!
Recently my FIL gave me the nicest compliment.
We were all talking about my Jalapeno Cilantro Tuna Cakes and how popular the recipe is – it’s been shared over 1 million times on social media and not a day goes by without people visiting the blog for that recipe.
I think the whole fish cake talk reminded FIL of another recipe of mine he’d had before because he then announced “well, your salmon patty recipe is the best I’ve ever had.” Aww shawks – really!?
Super nice – right!? That’s what I said. But of course he had to remind me, “he wasn’t being nice he was being honest.” Still really, really nice though. Thanks FIL!
So of course I had to do what any loving food blogging daughter-in-law would do – I made them for him. I mean, that’s just the right thing to do.
And they were as yummy as ever!
Back many years ago when I created them, I made it a salmon croquette recipe and served the cakes over a salad. Soo delicious!
But then one year during the holiday season, we were throwing our annual Christmas bash, and I needed a finger-food protein to add to my appetizer line-up. I already had shrimp cocktail on the menu ‘cause everyone knows you can’t have a holiday party without shrimp. I didn’t really want to serve up my low carb turkey meatballs because I was looking for something a little fancier and on the healthier side.
Then the clouds parted, I saw a bright light, angels started singing (ok that was me)… and one of the best recipe ideas ever popped into my head – Mini Salmon Cakes!! Brilliant!!!
I thought I would take my salmon patty recipe and convert it into little yummy bite-sized salmon bombs! And that’s exactly what I did. (If you’re wondering that recipe is already on the blog – Mini Salmon Cakes, anyone?)
Why that salmon patty appetizer is amazing:
- You can whip up a batch and freeze them before baking, then pull them out and bake whenever you need them.
- As I just mentioned but still want to make sure you got it – they’re BAKED salmon cakes, so no grease splatters to clean up…
- Annnnd I serve them with the most delicious Sriracha Aioli – sooo good people!
So fast forward to today, I’m finally putting these yummy fish cakes on the blog… cue the Mariachi singers and drum roll please… I give you my terrifically tasty Salmon Patty Recipe!
Don’t they look ridiculously delicious!?? They really are my friend!
I have very little self-control when it comes to these beauties. And I guess that’s not really a bad thing – right? I mean salmon is really good for us. Annnd these cakes are gluten-free and low-carb. I’m not sure it gets any better than that!!
How to make salmon patties
First, you bake a fresh salmon filet at 400 degrees for 10-15 minutes, then let the salmon cool completely on the kitchen counter. (By the way I haven’t found many “leftover salmon recipes” but this recipe would actually work quite well if you found yourself with a lot of extra baked salmon on hand).
While that’s baking you can prep your other ingredients. Start by finely chopping half a large yellow onion and sauteing until it’s soft and translucent. Then set it aside to cool.
Chop up your parsley and gather the rest of your ingredients. Place the salmon filet in a large mixing bowl (discard any excess liquid off the fish if there is any).
Now flake the salmon into small pieces with a fork. Add the rest of your ingredients and mix really well.
Using a 1/3 cup dry measuring cup, scoop and pack the fish mixture real good. Now plop it into your hand, flatten slightly and form it into a patty. I like to lay mine out on a parchment-lined baking sheet as I go.
At this point you have several choices.
- Option 1: Cover the cakes with plastic wrap right on the baking sheet, and place it in the freezer. Then after they’re frozen, remove each one individually and wrap with plastic wrap. Place them all in a freezer bag and save for another day. (Note: Defrost the cakes in the fridge before cooking.)
- Option 2: Bake salmon patties in a 400 degree oven for 15 minutes and then broil them for 1-3 minutes to give them a golden color.
- Option 3: This one is definitely my favorite, ‘cause, well, instant gratification and all: Fry in a hot non-stick pan with olive oil over medium-high heat for 2-3 minutes a side. I like to get them crispy and golden on the first side so I usually cook them for 3 minutes, then flip for 2-3 more depending on their color.
What about you – which option would you choose?
Regardless, you can’t go wrong with these healthy and delicious salmon patties!
This recipe is fabulous for so many reasons…
- Reason 1: This recipe makes 12 cakes so you can meal prep your lunches for an entire week.
- Reason 2: They’re freezer friendly! You can freeze them either before or after you sauté the cakes.
- Reason 3: They’re great for batch cooking! You can make up several batches – freeze one for dinner next week and serve one now.
- Reason 4: It’s such an easy recipe the kids can help too! This is a terrific recipe to get your kiddos involved in. Plus, it would be a great sensory development exercise for them.
- Reason 5: They are sooo healthy! Salmon is a superfood – one of the best sources of long-chain omega-3 fatty acids. Plus, I’ve mentioned this before, they’re gluten-free and low-carb if you use almond meal like I did.
- Reason 6: Great for picky eaters! People who say they don’t like salmon will like these patties. Trust me I’ve actually seen this unfold firsthand.
Ok – I’m cutting myself off because this could possibly be the longest blog post I’ve ever written.
Sorry – I just have so many words! Bygones!
There you have it my friend, one of my favorite and most delicious recipes ever – Salmon Patties! Enjoy!
Salmon Patty Recipe:
- 1½ pounds salmon filet
- ½ large onion
- ½ cup almond meal (or breadcrumbs if carbs are not a concern)
- ½ cup fresh parsley, chopped
- ¼ cup Dijon mustard
- 2 eggs
- 4 tablespoons fresh lemon juice
- 1½ teaspoon salt and pepper, plus more to season salmon filet before baking
For The Aioli:
- 1/2 cup light mayonnaise (or regular if you prefer)
- 4 teaspoons Sriracha Sauce
- 4 teaspoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400F.
- Place fresh salmon filet on a parchment-lined baking sheet and season it with salt and pepper. Bake at 400 degrees for 10-15 minutes, then cool salmon completely on the kitchen counter.
- While the salmon is cooking make the aioli by combining all ingredients and whisking thoroughly.
- Chop half a large yellow onion and sauté until it’s soft and translucent, about 6 minutes. Set it aside to cool.
- Place cooked salmon in a large mixing bowl (discard any excess liquid off the fish if there is any).
- Now flake the salmon into small pieces with a fork. Add almond meal, parsley, cooked onion, Dijon mustard, eggs, and lemon juice, then mix really well.
- Using a 1/3 cup dry measuring cup, scoop and pack the fish mixture. Turn the cake out into your hand, flatten slightly, and form it into a patty. Lay them out on a parchment-lined baking sheet as you make them.
- Heat olive oil in a non-stick pan over medium-high heat, then fry cakes for 2-3 minutes a side. Try to get them crispy and golden on the first side before you flip them. To bake instead, Bake salmon patties in a 400 degree oven for 15 minutes and then broil them (on the middle rack) for 1-3 minutes to give them a golden color. (Be sure to watch them so they do not burn.)
- Don't over-oil the pan while frying the patties! You truly only want 1-2 tablespoons of olive oil in the saute pan... it should be just a thin coating, as opposed to an inch of oil.
- If you'd like the patties a little larger, you can use a 1/2 cup measuring cup to form each patty instead of the 1/3 cup. Just don't make them too large or they will be harder to manage when frying.
- There are two ways to freeze the patties:
Option 1: Freeze before sauteeing. To do this, leave the patties on the baking sheet, cover the entire sheet with plastic wrap, and place it in the freezer for several hours. Once they’ve frozen enough to hold their shape, wrap each salmon patty individually with plastic wrap. Place them all in a freezer bag together, and save for another day. (Note: Defrost the cakes in the fridge before cooking.
Option 2: Freeze after sauteeing. To this, allow them to cool fully after you have pan sauteed them. Then wrap each salmon patty individually with plastic wrap. Place them all in a freezer bag together, and defrost whenever you are ready to eat one. You can defrost them in the fridge the day before eating.
Serving Size1 Patty
Amount Per Serving Calories 155Total Fat 9gSaturated Fat 1gUnsaturated Fat 0gCholesterol 60mgSodium 507mgCarbohydrates 5gFiber 1gSugar 2gProtein 13g