Healthy Salmon Patties (Paleo, Whole30, Gluten-free)

Looking for a hearty yet healthy meal to enjoy with your family? Look no further than these delicious gluten-free salmon patties!

Packed full of flavor, these patties are perfect for a weeknight dinner. Plus, they’re easy to customize to your liking. So why not give them a try today?

HOW TO MAKE LOW-CARB SALMON PATTIES

we will make this recipe with fresh sockeye salmon, but you could also make it with coho, king salmon, or even canned salmon because each type is slightly different.

Place the salmon on a parchment-lined baking tray, drizzle it with a little olive oil, and give it a generous sprinkle of salt and pepper.

Then cook it for 10 to 13 minutes or until it’s cooked through. You don’t want to overcook it because you want it to stay moist for the patties while the salmon is cooking.

Finely dice one onion and one red bell pepper. You don’t want huge chunks of veggies in the patties, so try to keep your dice fairly small, then chop up a few tablespoons of fresh dill and about a third of a cup of fresh parsley.

Remove the salmon from the oven and transfer it to a plate, then place the salmon in the fridge for about 5 to 10 minutes or until it’s completely cooled.

When the salmon is cool to the touch, use your hands to flake it into small pieces and place those pieces in a mixing bowl.

I usually do this next step while the salmon is cooling, so you’ll saute the onion and bell pepper until it’s soft and translucent.

Then remove it from the heat and let it cool. You want everything to be cool so that when we add our eggs on top of these ingredients, you don’t accidentally end up with scrambled eggs, so to our cooled salmon and sautéed veggies.

We’ll add the dill parsley, 2 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, 1 garlic clove, 1/2 a cup of almond flour, and 2 eggs.

Use your hands to dig in and mix everything, then form the salmon ball into small patties.

Add several tablespoons of olive oil to a pan and cook the patties for about three to four minutes on each side. Once they’re cooked, transfer them to a paper towel-lined plate to remove any excess oil and serve them up.

I’m serving these salmon patties with lemon dill mayonnaise.

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