Easy Fresh Salmon Patties
These salmon patties are just like croquettes and so easy to make using fresh or frozen salmon. I love to pair these with a homemade creamy garlic mayo sauce. These fish cakes are perfect for lunch or weeknight dinners.
Servings 4
Calories 233kcal
Ingredients
- 1 pound fresh salmon, skin removed I use wild-caught salmon.
- 2 teaspoons Seafood seasoning See notes.
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1/2 cup breadcrumbs You may need more or less depending on the size of your patties.
- 1 tablespoon olive oil
Creamy Garlic Sauce (Optional)
- 1/4 cup mayo
- 2 garlic cloves I minced using a garlic press.
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons heavy cream Use the cream to thin out the sauce. Use as much as you deem necessary.
Instructions
- Place the salmon on a cutting board and chop into large chunks about a centimeter each.
- Divide the salmon in half. Finely chop half of the salmon until minced. The salmon will become very sticky, which is good.
- Combine the large salmon chunks with the finely minced salmon chunks and add it to a large mixing bowl or you can continue to use your cutting board.
- Add in the spices and breadcrumbs. Use clean hands and mix it all together.
- Form 4 patties.
- Heat a frying pan skillet on medium-high heat with the olive oil.
- When hot, add the salmon patties. Cook for 2-3 minutes on each side. Careful not to overcook the salmon. You have overcooked the salmon when white gunk (coagulated protein) begins to seep out.
- Remove the salmon and serve.
Creamy Garlic Sauce
- Combine all of the ingredients in a bowl and stir.
Video
Notes
- You can make your own seafood seasoning using 1/4 teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
- The amount of breadcrumbs you will need will vary based on the size of your patties. Consider sprinkling the breadcrumbs over your patties, just in case you have extra breadcrumbs that can go back into the package.
- Eggs aren't necessary for binding in this recipe because mincing half of the salmon and pairing it with large chunks of salmon allows it to bind together well on it's own. The breadcrumbs also help, but their main function is to provide a crisp exterior for the patties. If you struggle to bind the salmon together to form patties, you can try coating them in a beaten egg.
- For a low carb option you can substitute breadcrumbs for 1 tablespoon of blanched almond flour.
- While the fish should be an opaque white, beige, or brown on the outside depending on the cooking method, it should still be a slightly translucent pink in the center. If the center of the salmon is opaque, it's likely overcooked.
- Salmon cooks in minutes. If you start to see white gunk (protein) come from the salmon it is overcooked. Overcooked salmon will taste dry.
- You can add chopped onions or chopped green onions to the recipe for added flavor.
- Be sure to use salt and pepper to avoid bland salmon.
- I have also tested this recipe without breadcrumbs or almond flour, and found that you are still able to bind the patties, it just takes a little more effort.
- You can substitute canned salmon for fresh. You will also need to use a beaten egg to bind the patties.
- Coconut flour is a lot drier than almond flour so I did not test it in this recipe. If you require coconut flour, you will have to do some testing to determine how much is necessary.
Nutrition
Serving: 1patty | Calories: 233kcal | Carbohydrates: 4g | Protein: 31g | Fat: 9g