Salmon Patties

Salmon Patties

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

Salmon Croquettes - Coconut Contentment (Paleo, Gluten-free)

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
  • 2 egg whites (use those yolks to make my mayo and my pecan cookies!)
  • 2 tbsp mayo
  • 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)


  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 to medium-high 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 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.
  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.
  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. (Normally I fry two batches of 6 OR two batches of 5 and one 1 batch two.)
  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.


Salmon Croquettes - Coconut Contentment (Paleo, Gluten-free)