Gluten-Free Salmon Patties
These gluten-free salmon patties are made with wild-caught salmon, fresh herbs, lemon, and simple whole-food ingredients. A quick, anti-inflammatory, gut-healthy meal that’s perfect for lunch, dinner, or meal prep.
Ingredients
- 2 5oz cans Wild-Caught Salmon drained
- 2 Eggs beaten
- 1 Lemon zest + juice
- 1/2 tsp Himalayan Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 3/4 cup Almond Flour
- 1 handful Parsley chopped
- 1 handful Dill chopped
- Extra Virgin Olive Oil for frying
Instructions
- Preheat a skillet over medium heat. I prefer using a cast iron skillet for even cooking and a naturally non-toxic surface.
- In a medium bowl, add the salmon, egg, lemon juice, lemon zest, salt, pepper, garlic powder, onion powder, parsley, dill, and almond flour. Stir until everything is well combined. If the mixture feels too wet, add a little more almond flour until the mixture easily holds together and can be shaped into patties.
- Add a small amount of extra-virgin olive oil to the preheated skillet. Allow the oil to heat for a minute while you shape the salmon patties.
- Divide the mixture into 6 equal portions and gently shape each into a patty, about ¼–½ inch thick.
- Place the gluten-free salmon patties into the hot skillet and cook for 3–5 minutes per side, or until crisp, golden brown on the outside and cooked throughout.
- Remove from the skillet and serve warm, or allow to cool and enjoy cold. These gluten-free salmon patties are especially delicious served over a fresh green salad.
Notes
I love using the Safe Catch brand of Wild-Caught canned Salmon
