Salmon Patties
These easy salmon patties are nutritious, quick to make, and perfect for the whole family. Great on their own, in a burger, or as finger food for little ones.
Servings: 4 Servings
Calories: 311kcal
Ingredients
- 420 grams canned salmon (drained and flaked with a fork
- 1 large egg (whisked)
- ½ cup ground almonds (½ cup breadcrumbs)
- 1 small carrot (grated)
- 2-3 Tablespoons spring onion / green onion (finely sliced)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder (or 2 cloves crushed garlic)
- ½ teaspoon paprika (optional, I mainly add it for the colour)
- 2 Tablespoons olive oil (for frying)
Instructions
- Prepare the mixture – In a bowl, mix the salmon, egg, ground almonds, grated carrot, spring/green onion, Dijon mustard, lemon juice, garlic powder, and paprika. Stir or use wet hands to mix until well combined.
- Shape – Form into small patties (about 2-3 inches wide) for easy handling.
- Cook – Heat olive oil in a pan over medium heat. Cook patties for 3-4 minutes per side until golden brown and crispy.
- Cool & Serve – Let cool slightly before serving
Video
Notes
- Use damp hands to shape the patties — it helps the mixture stick together without sticking to you.
- I often make a mixture of sizes, small ones for the kids and bigger ones for the parents
- To check if your oil is hot enough for frying, place the handle of a wooden spoon into the oil. If small bubbles sizzle and form around the handle, the oil is ready. If there are no bubbles, wait a little longer — and if it bubbles vigorously or smokes, the oil is too hot.
- Don’t overcrowd the pan — give the patties space so they crisp up properly.
- Chill the patties for 10 minutes before frying if your mix feels too soft or sticky.
- Don't forget to try these as a salmon burger!
- Salmon patties are delicious straight from the fridge, they will keep in an airtight container in the refrigerator for up to 3 days.
- Once cooked these salmon patties can be frozen. I freeze the patties flat on a tray and then transfer them to a bag. You can reheat them from frozen in a pan, oven or air fryer.
- Canned salmon – Use pink or red canned salmon. Bones are edible and rich in calcium, but you can remove them if preferred. Fresh salmon is also an option, cook and flake it before mixing. You may need to increase the binder (egg) slightly.
- Ground almonds – These keep the patties gluten-free; swap for breadcrumbs or gluten free breadcrumbs if you prefer a more traditional texture.
- Egg – Helps bind the patties. A flax egg (1 tablespoon flaxseed + 3 tablespoon water) can work as a plant-based substitute.
- Carrot – Adds moisture and a slight sweetness. Finely grate for better incorporation.
- Green onion – Swap for chives or omit for younger babies with sensitive tummies. These are also known as spring onions in New Zealand.
- Flavorings: I use mustard, paprika (mainly for colour) and garlic powder to flavor my patties, but you can leave these out or try other flavours. Dill and a few capers are a great combination with salmon. Parsley and some chilli flakes can be delicious too.
- Lemon juice – Adds brightness and balances the richness of the salmon.
Nutrition
Calories: 311kcal | Carbohydrates: 5g | Protein: 29g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 134mg | Sodium: 441mg | Potassium: 416mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2244IU | Vitamin C: 2mg | Calcium: 339mg | Iron: 2mg