Description
These easy canned salmon patties are full of healthy omega-3 fatty acids and fresh herbs. They freeze and reheat well, so you’ll always have a quick, nutritious protein option when you’re short on time.
Ingredients
- 2 (5oz) cans of salmon (such as Safe Catch)
- 2/3 cup fine almond flour
- 1/3 cup garlic aioli (such as Primal Kitchen)
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 large stalk of organic celery, minced
- 1 large shallot (or two small), diced
- 1 organic, pasture-raised egg, whisked
- 1 tablespoon tapioca flour
- 1 tablespoon dried dill or (2-3 tablespoons fresh, finely chopped)
- 1 teaspoon dried summer savory
- Juice from 1/2 a large lemon
- 1 teaspoon fine sea salt (I like Redmond’s Real Salt)
- 10 spins of fresh black pepper
Instructions
- Heat your oven to 400 degrees.
- Line a rimmed baking sheet with unbleached parchment paper.
- Add the canned salmon (and the juice!) to a large mixing bowl. Make sure to retain the juice to maximize the omega-3 fatty acids. Break up the salmon chunks with a fork so all the healthy fats can be absorbed into the fish.
- Add the remaining ingredients to the salmon and mix well with the fork until well combined.
- Scoop a heaping tablespoon of the salmon patty mixture into your palm and form into 1 ½ – 2-inch patties. Place on the parchment-lined sheet pan.
- Bake for 18 minutes, then flip them with a metal or silicone spatula and bake for 10-12 more minutes until crisp and lightly golden and the internal temperature reaches 165º.
- Eat 2-3 right away for your next meal while you let the rest fully cool before storing them in an airtight freezer-safe container. (See notes below.)
Notes
If you plan to freeze and reheat these salmon patties in the oven later, make sure not to overcook them or they’ll be very overdone once reheated.
Storage: I prefer large Zip Top silicone cups to store my salmon patties. To keep them from sticking together (to easily remove 2 – 3 at a time to reheat), cut a strip of the used parchment paper into small 1 ½ inch squares and put a piece between each patty as you put them in the container.
Reheating: In a 400-degree oven, heat the salmon patties on a parchment-lined baking sheet for 10-15 minutes or until they’re warm all the way through.
