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.
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
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