Canned salmon is a great ready-to-go meal and is a nice alternative to canned tuna, which is a higher-mercury fish. These salmon patties are a breeze to make. They also reheat beautifully so that you can have a quick lunch all week long. They’re also good cold, so feel free to pack them up and wrap several butter lettuce leaves around them for a portable “taco.” Sustainably-caught canned salmon is easy to find online. We like getting ours from Thrive Market.
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Salmon Patties Recipe Highlights
Our recipe uses whole almonds, though you could substitute almond meal, if you like. But the whole almonds, ground down, add great texture and flavor. Feel free to mix up the herbs and spices too. Additions like green onions, Dijon mustard, onion powder, etc. change up the flavor profile just a hint, if you like.
- Salmon is high in Omega 3s, EPA and DHA.
- High in selenium, B vitamins, potassium and protein.
- High in the antioxidant astaxanthin, which gives salmon its red pigment.
- Our salmon patties also include eggs, which are high in choline.
- The patties come together in mere minutes, and are cooked in healthy coconut oil. Or, sub avocado oil.
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Salmon PattiesPrint Recipe
- 2 eggs
- 1 cup almonds
- ⅓ cup fresh parsley
- 3 green onions, chopped
- Juice of 1 lemon
- 2 cans (12oz total) wild caught salmon, drained
- 2 tablespoons coconut oil
- Add eggs, almonds, parsley, onions and lemon juice to a food processor and pulse until almonds resemble coarse meal.
- Add to a large bowl and stir in salmon. Form 6 patties.
- Heat oil in a skillet and cook patties 3-4 minutes on each side.
- Serve with veggies.
Calories: 234 | Protein: 18g | Fat: 16.5g | Carbs: 4g | Fiber: 2g | Net Carbs: 2g