If you’re thinking of ways to upgrade your salmon dishes, then this Gluten Free Salmon Patties is the answer! These Gluten Free Salmon Patties are moist, delicious and flavorful. It also has that crispy and flaky edge that everybody will fall for. Don’t miss out on this recipe, these patties are the real deal!
Salmon Patties (Gluten Free, Paleo) Recipe by Lisa Bryan
WHICH TYPE OF SALMON TO USE FOR THIS RECIPE
This recipe is best done with a fresh, wild caught King Salmon; the flavor enhancement is worth the splurge. But all is also good with substituting salmon that is in a can if it’s a weeknight and you want a quick, healthy meal to throw together. King Salmon is the highest in Omega-3’s and usually the most expensive salmon you’ll find at the fish monger. It’s thick, moist and buttery smooth texture makes it feel like you’re eating dessert, rather than dinner. It also means your salmon patties are naturally tender and moist inside. A splurge for sure.
We can also recommend Coho or Sockeye Salmon in this recipe, for a standard home-cooked dinner. It’s a bit cheaper, flavorful, light and flakey. And still packed with tons of healthy Omega-3 benefits. If you opt for canned salmon, look for wild Alaskan salmon and avoid Atlantic Salmon, which is full of pollutants, antibiotics and other toxins.
HOW LONG WILL THESE PATTIES LAST
Kept in an airtight container in the refrigerator, these should last 3 to 4 days after being cooked. To reheat, add a teaspoon or two of olive oil to your skillet and heat over medium-low. When your pan is warm, add patties and cook until the outsides have crisped up and the centers are warm through, 6 to 8 minutes all together.
Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 10-13 minutes, or until just cooked through.
While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley.
Remove the salmon from the oven and cool in the refrigerator for 5-10 minutes.
While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.
Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the cooled onion and bell pepper along with the dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Combine all ingredients with your hands until well mixed.
Form the salmon mixture into small patties with your hands and place them to the side.
Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel lined plate.
Serve the salmon patties with the lemon dill mayonnaise.
Lemon Dill Mayonnaise
Add all ingredients to a small mixing bowl and stir to combine.
To bake these in the oven rather than pan fry: spray a baking sheet with oil spray (avocado oil) and bake at 400F for 10-12 minutes each side.
King Salmon has a high oil content and is naturally a more moist fish. You may only need one beaten egg if using King Salmon.
Canned Salmon can be dryer than using fresh salmon. You may want to double the amount of mayonnaise, to 1/4 cup, to keep your salmon patties nice and moist.
You can make these patties ahead of time. They freeze and reheat beautifully.