UPDATED**

3/14/18 – I wanted to do a quick update on this post for you all. This recipe has evolved for us and though it’s small changes, I think that you will find them to be good changes! My toddler LOVES these. He is a picky little man, but he literally begs for Salmon Patties. The other night he ate 6 of them. Of course he left his vegetables untouched, but at this age his little body and brain are really in need of the good fats and nutrients from wild salmon so it’s not a concern for me! Of course, my husband and I also love these, especially slathered in Primal Kitchen’s Avocado Oil Mayo. 🙂 However you enjoy them, know you’re getting in one nutrient dense meal!

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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!

Salmon Patties

Prep: 5-10 min          Cook: 15 min          Yields: 4 servings

Ingredients:

• Approx 4-5 tbsp refined coconut oil  or ghee for frying
• 14-18 ounces of canned wild salmon (if you use bone-in make sure to smash well) I use 3 cans of Wild Planets Sockeye Salmon – Thrive Market has great deals on this! See note at bottom on using fresh salmon.
• 1 egg
• 2 tbsp mayo (I rarely make my own – I love Primal Kitchen’s Avo Mayo)
• 4 tbsp arrowroot, tapioca or potato starch
• 2 tbsp coconut flour
• 2 tsp relish (can be omitted)
• 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)

Directions:

1. Get all of the ingredients ready and easily accessible.
2. Add two tbsp of the cooking fat to a large skillet (9-10 in) over medium heat on your stove. Set aside the rest.
3. While the oil heats – In a medium sized mixing bowl add all of the ingredients except for the salmon and remaining frying oil.  Once mixed well, add the salmon (including any liquid if using canned) and with a fork mix until well combined. You should easily be able to make patties out of it.
4. 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. (Update 3/14/18** To make it quick and easy, use a 1 to 2 in cookie scoop – simply scoop up the salmon mixture and drop in to skillet and then slightly flatten it.)
5. 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.
6. 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.

Note: You can use fresh cooked salmon. Add one egg and subtract 1 tbsp coconut flour

Enjoy!