Description
Fast and freezer-friendly, these oven-baked canned salmon patties are a healthy staple you’ll want to keep on repeat. They’re packed with protein, omega-3s, and herbs for flavor—perfect for quick lunches, simple dinners, or adding to salads straight from the refrigerator.
Ingredients
2 (5-ounce) cans of boneless, skinless salmon
2/3 cup fine almond flour
1/3 cup garlic aioli
1/4 cup fresh flat-leaf parsley, finely chopped
1 large stalk celery, minced
1 large shallot (or two small), diced
1 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 of 1 large lemon
3/4 teaspoon fine sea salt (see note)
10-15 spins fresh black pepper
Instructions
1. Preheat your oven to 400º F. Line a rimmed baking sheet with unbleached parchment paper.
2. Add the canned salmon (including the liquid) to a large mixing bowl. Flake it with a fork, allowing the juice to absorb.
3. Add all the remaining ingredients and mix well with the fork until well combined.
4. Form into 1 ½–2-inch patties using a heaping tablespoon of the mixture and the palm of your hand. Place on the prepared baking sheet.
5. Bake for 18 minutes. Flip the patties, then bake for another 10-12 minutes until golden and crisp. The internal temperature should reach 160º F on a meat thermometer.
6. Serve warm, room temperature, or chilled straight from the fridge—on salads, veggie bowls, or as a high-protein snack.
7. Cool and store extras in an airtight glass container for up to 3 days—or freeze for later (see tip below).
Notes
TIPS:
Don’t drain the salmon – The liquid is full of beneficial omega-3s and helps with moisture.
Finely dice the shallots and celery to help the patties hold together better. Avoid using a food processor, or they’ll be too mushy.
Adjust the salt if your canned salmon is already salted. Reduce to about ½ teaspoon + 1/8 teaspoon.
Avoid overcooking if you plan to freeze and reheat later. This prevents them from becoming overdone once reheated.
FREEZING & REHEATING:
Large silicone zip-top cups or bags are great for freezing.
Place a small square of parchment between each patty to prevent sticking. This makes it easier to separate a few at a time once frozen.
To reheat, place frozen patties on a baking sheet and bake at 400ºF for 10-12 minutes, or until warmed through.
