This is a new dish for me. I did not grow up eating very much salmon, and certainly not salmon patties. My sweet Granny has often talked about how she used to always make salmon patties – she just loves them! Until recently, that’s all I knew of them.
For the past two years I have been really trying to get lots of seafood into our diet, but it’s been really hard! Fresh wild-caught fish is expensive, so I have mostly bought frozen wild cod from Trader Joe’s. I’ve come up with many ways to serve it – fish balls, cod pot pie, baked cod, sauteed cod…. We’re so tired of cod. For real. And the husband was beginning to seriously dread “Fish Night.” I dreaded having to tell him it was “Fish Night!”
So, still determined to find a way to get fish into our diet, I bought canned wild salmon. And for some reason I decided to make salmon patties without really knowing much about them!
After several weeks of making them, this is our favorite recipe. Now the husband can’t wait for “Fish Night.” It’s one of his favorite meals!
These little salmon patties are so delicious! I love the texture – they have a perfect crust on the outside and a soft, creamy inside.
My grocery bill loves these patties, too! :)
I hope you enjoy these as much as we do!
Prep: 5-10 min Cook: 10-15 min Yields: 12 patties/4 servings
Approx 3-4 tbsp coconut oil, butter, ghee, or other preferred cooking fat for frying
1 14.75 ounce can of wild salmon (with or without skin and bones), drained and any large bones removed
3 and 1/2 tbsp arrowroot, tapioca or potato starch
2 tbsp coconut flour
2 tsp relish
2 tsp lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (reduce to 1/8 tsp or omit if sensitive to heat)
Get all of the ingredients ready and easily accessible.
Add two tbsp of the cooking fat to a large skillet (9-10 in) over medium to medium-high heat on your stove. Set aside the rest.
While the oil heats – In a medium sized mixing bowl add all of the ingredients except for the salmon and remaining oil. Once mixed well, add the salmon and with a fork mix until well combined. You should easily be able to make patties out of it.
Form 3 inch wide patties with 1/2 inch thickness. Test the oil by adding one patty to the skillet – it should sizzle, but not smoke. Adjust the heat as needed. Add 4 to 5 more patties to the skillet. Fry for 3-4 minutes on the first side, until golden brown. Flip and fry for 2-3 minutes more on the other side, until golden brown.
Once done,remove the patties from the skillet and place them on a paper towel-lined plate or pie dish. Top with another paper towel and foil to keep warm while you fry the next batch. (Normally I fry two batches of 6 OR two batches of 5 and one 1 batch two.)
Once all of the patties are fried and have been drained of oil on the paper towel they are ready to be served. These are wonderful served alone. I sometimes spread mayo and sprinkle sea salt and on mine. The husband loves a combo of mayo, hot sauce, and relish on top of his! These can be topped with anything you like – fried egg, guacamole, lemon juice, etc. They can be stored in airtight container in the fridge for 3-4 days.
Share this post with your friends :) Or Pin it for later!
My go-to Mexican meal is fajitas. I just love grabbing a grain-free tortilla and stuffing it with tons of meat, guacamole, and peppers. It’s a do-your-own-way kind of meal.
I never thought that fajitas could be an easy weeknight meal. And I honestly never thought I would find a grain-free tortilla recipe that I actually like. The tortilla is essential!
One of my favorite bloggers, Danielle Walker, in her most recent cookbook (Meals Made Simple) included a recipe for Paleo Wraps – and oh my word they are amazing! My first thought after making them was “Time to make some fajitas!” Really they are just wonderful and I highly recommend you buy her book even for just that recipe! Of course – it’s loaded with tons of other great recipes.
Back to the fajitas – this recipe is so simple and easy to throw together in the morning before you head to work. I have been making these on a weekly basis now and the husband is just lovin’ it! :) Enjoy!
Slow Cooker Chicken Fajitas
Prep: 10 min Serves: 4-6 Cook: 10 min
1.5 to 2 pounds chicken thighs
16 ounces sliced and frozen bell peppers, thawed (sub two sauteed and sliced bell peppers)
2 tbsp garlic olive oil (sub olive oil and one diced garlic clove)
Add the spices and the olive oil to a small mixing bowl and combine.
In the slow cooker place the thawed bell peppers on the bottom. On top of the peppers spread the chicken out in one layer.
Pour the spice and olive oil mixture over the top of the chicken and with the back of a spoon spread the mixture evenly over the chicken.
Cook on low for 5 hours.
When the chicken is done grab two forks. While still in the slow cooker, using the forks, pull apart/shred the chicken.
Turn the oven on to a High Broil. With a slotted spoon remove the chicken from the slow cooker (draining of the liquid as you go) and place it in a lightly greased cast-iron or other oven-safe skillet. Place under broil on middle rack for 3-5 minutes until beginning to brown and crisp. Carefully remove from oven, and serve alongside grain-free or gluten-free tortillas and toppings.
I love to serve these with guacamole, plantain chips, cilantro and hot sauce. Get creative with your favorite toppings!
Note: I recommend using a non-stick skillet for making the tortillas.
This post does contain affiliate links. If you purchase anything through my Amazon store I receive a small portion of the purchase – which goes to help keep this blog going. Thank you for your support and readership! :)
Share this post with your friends :) Or Pin it for later!