Here’s a heart healthy and delicious recipe loaded with Omega-3’s to add to your collection. I make these all the time! Honestly, this is one of my ‘go-to’ dinner recipes and the best part? You can use canned (wild caught) salmon! Or use fresh if you chop it up or pulse it a few times in the food processor. It also works fabulously with fresh crab meat.
This recipe has been pinned more than 14,000 times so, I think you’ll love it!
To keep these gluten free, try using Absolutely Gluten Free Crackers, or Ian’s Panko Breadcrumbs Gluten-Free. Or, if you want to avoid all types of breadcrumbs, add another egg. They will be a bit looser but still delicious!!
Even my friends who don’t love fish love these salmon patties. They are crisp on the outside, tender on the inside, full of flavor and easy to make. Mix everything together and form into patties in the morning and at dinner time, all you have to do is cook them for 4-5 minutes on each side, just enough time to throw together a quick green salad and steam a veggie!
I only buy wild caught Alaskan salmon rather than conventional farm raised salmon. Farmed salmon has significantly more toxins and antibiotics than wild caught. In addition, open net-cage salmon farming is an extremely harmful method of aquaculture production and poses environmental threats everywhere it’s practiced. But thankfully, wild caught salmon is widely available, including the big box stores like Costco.
Do your health (and heart!) a favor and try these Salmon Patties!
- One 15 ounce can or 2 eight ounce cans Wild Alaskan Sockeye Salmon or a pound of fresh wild-caught salmon, skinned and chopped small
- 3 large organic eggs
- 2 tbsp. Organic Virgin Coconut Oil, ghee or butter
- ½ onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- Several dashes of Tabasco or other hot sauce
- ½ cup crushed gluten free crackers of your choice or use ½ cup of old fashioned oat meal or breadcrumbs
- 2 tablespoons chopped parsley
- Break up the salmon with a fork and combine all ingredients in a large bowl. Mix well together and form into patties.
- Heat 1 Tbsp. coconut oil in a large skillet over medium heat.
- Cook the patties 4-5 minutes on each side.
- Serve with homemade tartar sauce, lemon wedges and a green salad.
- To make tartar sauce, I use about a cup of Vegenaise (a super healthy and non-GMO alternative to regular mayo and you'll find it in the dairy section) or an avocado oil mayonnaise (I love Primal Kitchen brand) and add a teaspoon of dijon mustard, a clove of garlic put through a garlic press, a tablespoon of capers and 2 dill pickle spears diced small. Mix it all together and serve with the salmon burgers. So yum!
- If you’re using crackers, put them in a baggie and use a rolling pin to crumble them.
- One large can of salmon will make 4 or 5 patties but the recipe easily doubles. Here’s the canned salmon I use: Alaskan Wild Salmon Red Sockeye.
- Make and form the patties ahead of time and freeze. Thaw and cook as directed.
- If you love salmon, try this heart healthy recipe for Poached Salmon with Dill Sauce and Roast Asparagus.
- You can add some chopped red pepper to this if you like.
- Serve with homemade tartar sauce or mayonnaise or fresh salsa and a big squeeze of fresh lemon juice. For my tartar sauce, I use my favorite avocado oil mayo…Primal Kitchen Avocado Mayonnaise
- Serve with steamed or sauteed veggies and a green salad.
- This would pair beautifully with my favorite summer salad, Quinoa Salad with Kale, Fresh Peaches and Toasted Pecans!
- If you love these salmon patties, try my Cheesy Bacon Burger Bites and Chicken Sliders too!