These salmon patties are juicy, moist, flavorful, and really easy to make! They come together in just 30 minutes. This recipe is Whole-30 and Keto and Kosher friendly.

Ingredients

6 tablespoons water

2 tablespoons golden flaxseed meal

18 oz Wild Pink Salmon (about 3 cans), well-drained (see notes)

½ cup almond meal

1/2 cup fresh parsley, chopped

1 shallot, finely chopped

1 green onion, sliced

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon dill

¼ teaspoon black pepper

2 tablespoons lime juice

2 tablespoons olive oil

Instructions

Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken.

Flake the salmon apart in a medium bowl. Add almond meal, parsley, shallot, green onion, salt, garlic powder, dill, black pepper, lime juice, and the flaxseed mixture. Mix until well incorporated.

Form into 6 patties. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size.

Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4 – 5 minutes on each side until golden brown and crispy.

Serve with cilantro lime cauliflower rice, if desired.

 

Servings: 6 patties

Calories per serving: 232 kcal

Recipe Author: Oriana Romero

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