Love salmon? Or maybe you don’t? You just might now!
These salmon patties are crisp on the outside, soft (but not soggy) on the inside, and absolutely scrumptious! Especially when served with our favorite sauce — lemon sour cream.
Although many salmon pattie recipes call for breadcrumbs or flour… what if you need gluten-free or grain-free? For gluten-free patties, I use sprouted brown rice flour instead of breadcrumbs. When I need grain-free, I use coconut flour. Voila, wonderful patties no matter what!
Instant Pot Lemon-Dill Salmon & Asparagus is another delicious, must-try grain-free salmon recipe.
Made with coconut flour, these patties are a Trim Healthy Mama S.
Grain-Free Salmon Patties
Ingredients
- 8 organic or pastured eggs
- 2 to 4 tablespoons coconut flour OR 1 cup breadcrumbs OR 1/2 cup brown rice flour
- 1/4 to 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 to 2 teaspoons dried dill
- 1/4 to 1/2 onion red or yellow, diced finely
- 4 7.5-ounce cans Vital Choice Wild Red Alaskan Sockeye Salmon water packed, drained
- grass-fed butter
Instructions
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Preheat oven to 400 degrees Fahrenheit.
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In a medium mixing bowl, whisk eggs with flour (use the minimum amount for now), salt, pepper, and dill.
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Add onion and salmon.
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Break up the salmon chunks with a fork or wooden spoon.
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Then mix well.
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Let sit for 10 minutes so the flour can absorb the liquid.
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Add more flour as needed.
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If using coconut flour, give it at least another 10 minutes to absorb liquid before assessing again. It is okay for it to be a bit soupy.
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Heat (2) 10" to 12" cast iron skillets over medium high heat with 1 to 2 tablespoons of butter in each.
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When the butter is melted and skillets are hot, drop the batter in by heaping 1/3 cup and use the underside of the measuring cup to flatten into a pattie.
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Fry each side of each pattie until golden.
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Then transfer to baking tray(s) -- I need 2 for this recipe.
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Repeat for any remaining patties.
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Put baking trays in oven and bake patties for 20 minutes.
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Remove from oven and let stand 5 minutes before serving.
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When serving, top with sour cream or homemade tartar sauce, or my favorite is the easy Lemon Sour Cream below.
Recipe Notes
When serving, top with sour cream or homemade tartar sauce, or my favorite is the easy Lemon Sour Cream below.
Lemon Sour Cream
Ingredients
- 1 cup sour cream *
- 1 1/2 tablespoon lemon juice juice of 1/2 lemon
- 1/2 teaspoon sea salt or to taste
- 1 teaspoon dill or to taste
- herbs any other you like (optional)
Instructions
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Whisk well and serve with salmon patties.
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Refrigerate leftover sauce in an airtight container.
Recipe Notes
*Sometimes I use skimmed "sour" cream from the top of my homemade yogurt.
Have you had grain-free salmon patties before? What’s your favorite way to eat salmon?
...without giving up the foods you love or spending all day in the kitchen!
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Yum!
Has anyone tried the canned salmon at Costco? Or know how it compares, or if it tastes good?
Thanks for this recipe Wardee! Glad you also found Vital Choice. Their seafood is the very best! No comparison to any other source.
Dear Wardeh,
These looks delicious! Not a good thing to see at this time of night. I’ll try to content myself with a glass of water….: )
Regards to you and yours,
Jamie
Hi Wardee, These do sound delicious. Have you every tried them with fresh salt water fish. My husband goes fishing a couple of times a week and brings home fresh fish which we usually fillet and fry however this sounds as if it might be good to try rather than just frying them. Do you think I need to cook the fish first before adding it to the batter?
Blessings Gail.
Gail – Yes, I have made salmon patties from fresh salmon and it’s very good. I do cook the salmon first — well, actually, I make the patties from leftover cooked salmon. I have not tried the other way but because it will flake more easily when cooked, I think that would be best. Enjoy!
Looks delish!!
Hi Wardee – My question is on the smell while cooking. Canned salmon tends to be rather odoriferous in the house and even on the plate. I’m selective in cooking fresh salmon and refrain completely from using canned salmon anymore because it’s just too overwhelming to my family’s senses. I’ve had to cut back on tuna recipes as well.
Thanks for the blog! You’re terrific.
Melisa
To be honest I looked at this for the recipe on the lemon sour cream, which looks delicious, as we do our own salmon patty recipe (no bread crumbs) but had the following question…WHY in the heck would you choose a ‘water packed’ salmon in a can?
Given the issues with tin cans (BPH) and water sources, chlorine and such…as most large packers use, would you do this when there are other choices?
Not trying to be a PITA but these potential health issues are much more scary. (I also like to buy my salmon from a company that is Alaska…..which these guys are not…keeping jobs in a state that needs the rural employment)
You make a good point, Vic B. So your recipe calls for fresh, cooked salmon? Leftover salmon? Fresh uncooked salmon? Smoked salmon? Would love to see how you do yours. That might lessen my smell problem.
~Melisa
We use leftover fresh caught cooked salmon. My other-half fishes as a hobby. Ingredients: cooked salmon, cooked quinoa, eggs, fresh parsley, green onions, brown mustard and mayo.
SO I made these last night. I used the canned salmon from Costco which came in 6 oz. cans…so I used 5 instead of 4. They ended up being super dry. =( Wondering where I went wrong….Maybe the quality salmon/having a little more salmon than called for?
Yes, I have eaten the wild salmon from Costco (canned). It’s very good. I make Salmon salad with it at work all the time, to get those good Omegas!
Hi Wardee — Do you think these would freeze well?
Suzette — Yes, I do! However, I haven’t tried it so take my “yes” with a grain of salt. 😉
Hi, I have loved salmon patties; I’ve never made my own before. A week and a half ago learned I can’t eat eggs so I am REALLY new to figuring out how to cook and eat without eggs. I have seen a little info about using some substitutions (I think one is flax seed?). Has anyone at Traditional Cooking School used substitutions for eggs in patties? (I am starting to look into the Allergy series, but it mostly seemed geared toward dairy and grains. I will dig into that to learn more). Thanks for any help you may be able to offer.
Hi Tracy! You can definitely try flax eggs in this recipe instead of eggs, but my fear is that the recipe calls for too many eggs for flax eggs to be successful substitutes.
However, I found this egg-free salmon pattie recipe for you! It calls for flax eggs but not as many.
https://allthenourishingthings.com/egg-free-salmon-patties/