Salmon Patties

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Salmon patties are a delicious alternative to the typical fish filet. The salmon is combined with fresh veggies and herbs for a flavorful and satisfying dish. This version excludes breadcrumbs to reduce the carb count and brings the fresh ingredients to the forefront.

Ingredients: Salmon Patties

1.5 pounds salmon filets, diced
4 tbsp onions or shallots, diced
2 cloves garlic, diced
1 tbsp fresh dill (or 1 tsp dried)
2 tbsp dijon mustard
1/4 cup mayonnaise
2 tsp lemon juice
1 cayenne pepper, diced (or 1/2 tsp powdered cayenne; optional)
1 bell pepper, diced (any color)
2 stalks celery, diced
1 large egg
1/2 tsp salt
1/4 tsp black pepper
1 tbsp avocado oil (or olive oil)

Instructions: Salmon Patties

Prepare salmon: Dice the salmon into 1/2-inch pieces. Place half of the salmon pieces into a blender or food processer. Set the other half aside in a large bowl.
Create salmon paste: To the blender or food processor, add the onions, garlic, dill, dijon mustard, mayonnaise, lemon juice, and cayenne pepper (optional). Pulse until the ingredients form a paste. Transfer the salmon paste to the bowl with the salmon pieces.
Add remaining ingredients: To the bowl, add the bell pepper, celery, egg, salt, and pepper. Mix until all the ingredients are combined.
Refrigerate: Cover the bowl and refrigerate for 1 hour. This allows the flavors to meld and the salmon mixture will be easier to form into patties.
Form patties: Heat a large pan on medium-high heat. Remove the salmon mixture from the refrigerator. Lay a sheet of wax paper on the table or use a greased tray. Using your hands, form the salmon mixture into 8 equal size patties and place them on the wax paper or tray.
Cook patties: Add the oil to the pan. Using a spatula, transfer 4 patties to the pan. Cook for about 3 minutes, then flip them over and cook for another 3 minutes. Transfer the patties to a plate or serving dish. Add the remaining 4 patties to the pan, adding more oil if needed.
Serve: Serve 1 to 2 patties on a plate with your favorite toppings, such as fresh squeezed lemon juice, sliced avocado, tartar sauce, or hot sauce.

Final Thoughts

My husband takes an annual trip to Lake Michigan and brings back several pounds of salmon filets. While whole salmon filets are delicious on their own, I came up with this recipe for salmon patties to switch up our meal routine. We loved these so much that I made a double batch so that our freezer was stocked with easy meals for the future. To freeze, simply form the patties, place the uncooked patties on a tray lined with wax paper, and freeze for a few hours. Transfer the frozen patties to a freezer safe container and store in the freezer. When ready to use, remove the patties from the freezer and cook according to the instructions above.

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Salmon is combined with fresh veggies and herbs for a flavorful and satisfying dish. This version excludes breadcrumbs to reduce the carb count and brings the fresh ingredients to the forefront.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: Appetizer, Dill, Main Dish, Onions, Peppers, Salmon

Prep Time: 14

Cook Time: 6

Chill Time: 1

Total Time: 1 20

Servings: patties

Calories: 203kcal

Author: Garden with Amber

Ingredients

1.5 pounds salmon , diced
4 tbsp onion or shallot, diced
2 cloves garlic , diced
1 tbsp dill or 1 tsp dried dill
2 tbsp dijon mustard
1/4 cup mayonnaise
2 tsp lemon juice
1 cayenne pepper or 1/2 tsp powdered cayenne; optional
1 bell pepper , diced (any color)
2 stalks celery , diced
1 egg
1/2 tsp salt
1/4 tsp black pepper
1 tbsp avocado oil or olive oil

Instructions

Prepare salmon: Dice the salmon into 1/2-inch pieces. Place half of the salmon pieces into a blender or food processer. Set the other half aside in a large bowl.
Create salmon paste: To the blender or food processor, add the onions, garlic, dill, dijon mustard, mayonnaise, lemon juice, and cayenne pepper (optional). Pulse until the ingredients form a paste. Transfer the salmon paste to the bowl with the salmon pieces.
Add remaining ingredients: To the bowl, add the bell pepper, celery, egg, salt, and pepper. Mix until all the ingredients are combined.
Refrigerate: Cover the bowl and refrigerate for 1 hour. This allows the flavors to meld and the salmon mixture will be easier to form into patties.
Form patties: Heat a large pan on medium-high heat. Remove the salmon mixture from the refrigerator. Lay a sheet of wax paper on the table or use a greased tray. Using your hands, form the salmon mixture into 8 equal size patties and place them on the wax paper or tray.
Cook patties: Add the oil to the pan. Using a spatula, transfer 4 patties to the pan. Cook for about 3 minutes, then flip them over and cook for another 3 minutes. Transfer the patties to a plate or serving dish. Add the remaining 4 patties to the pan, adding more oil if needed.
Serve: Serve 1 to 2 patties on a plate with your favorite toppings, such as fresh squeezed lemon juice, sliced avocado, tartar sauce, or hot sauce.

Notes

To freeze: Form the patties, place the uncooked patties on a tray lined with wax paper, and freeze for a few hours. Transfer the frozen patties to a freezer safe container and store in the freezer. When ready to use, remove the patties from the freezer and cook according to the instructions above.