Baked Salmon Patties

Easy and delicious homemade salmon patties that can be baked or pan-fried!

Course Appetizer, Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings patties

Calories 209kcal

Author Ashley C.

Ingredients

1 pound fresh salmon
2 teaspoons extra virgin olive oil (or avocado oil), plus more if frying
Salt and pepper
1/2 medium red onion finely diced
1 clove garlic minced
1/4 cup almond flour (see note about substitute below)
2 large eggs beaten
2 tablespoons mayonnaise
1 teaspoon soy sauce or tamari or coconut aminos
1 tablespoon Dijon mustard
1/4 cup fresh parsley finely chopped
1 tablespoon fresh dill finely chopped
Zest of one lemon
Avocado oil spray or olive oil spray

Tartar Sauce

1/2 cup mayonnaise
1/2 cup plain Greek yogurt or sour cream
2 tablespoons fresh dill finely chopped
1/2 lemon juiced
Salt and pepper

Instructions

Preheat oven to 425 degrees Fahrenheit.
Drizzle the salmon with two teaspoons of olive oil and season with salt and pepper. Cook for 10 to 12 minutes, or until cooked through.
Remove the salmon from the oven and allow to cool in the refrigerator for 10 minutes.
Flake the salmon into a large bowl. Add onion, garlic, almond flour, eggs, mayo, soy sauce, Dijon mustard, parsley, dill and lemon zest. Combine with your hands and mix well.
Form the salmon into small patties with your hands.
To bake, preheat the oven to 375 degrees Fahrenheit. Spray a baking sheet with oil and place the patties on the sheet. Bake for 10 to 12 minutes on each side.
To pan fry, heat a few tablespoons of olive oil in a large pan over medium heat. The oil should coat the pan in a thin layer. Once the pan is hot, add salmon patties and allow to cook for 4 minutes, until a deep golden color. Flip and cook for another 3 minutes. Remove the salmon patties from the pan and repeat with a second batch, adding more oil, if needed.

Tartar Sauce

Whisk together the ingredients for the tartar sauce in a medium bowl. Adjust the seasonings, if desired.
Serve the patties with the tartar sauce.

Notes

Substitute for almond flour: You can substitute the 1/4 cup almond flour with 3 tablespoons of bread crumbs plus 1 tablespoon of all purpose flour, if desired.

Storing: Cooked and cooked baked salmon patties can be stored in the fridge in an air tight container or sealed bag for 3-4 days.

Freezing: To freeze cooked and cooled salmon patties, wrap each one individually in plastic wrap, then add to a freezer bag for 3-4 months. Let thaw in the fridge overnight before reheating in a skillet with oil.

Nutritional information includes both the baked salmon patties and the tartar sauce.

Nutrition