Grain-Free Salmon Patties

Grain-Free Salmon Patties (Easy High-Protein Lunch or Dinner)

If you’re looking for a simple, high-protein meal that comes together quickly and pairs beautifully with fresh vegetables, these grain-free salmon patties are hard to beat.

They’re crispy on the outside, tender on the inside, packed with protein, and topped with a creamy garlic-herb sauce that absolutely makes the meal. In fact, around here, the sauce is considered non-negotiable.

Even better, these grain-free salmon patties are one of those rare recipes that appeals to everyone in the family. One of my boys isn’t particularly enthusiastic about salmon and another isn’t crazy about veggies (as in fresh coleslaw), but they’ll happily devour these patties served with slaw and ask for seconds.

They’re equally at home as a quick lunch or an easy weeknight dinner.

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Why We Love These Grain-Free Salmon Patties

A few reasons this recipe stays in our regular rotation:

• High in protein and healthy fats
• Made with simple pantry staples
• Grain-free and gluten-free
• Great for lunch or dinner
• Family-friendly, even for hesitant salmon eaters
• Delicious paired with fresh vegetables or slaw
• The creamy sauce takes them over the top

We often serve these salmon patties with homemade slaw. Two of our favorites are apple slaw or a simple cabbage slaw made using my broccoli slaw recipe. The crisp, crunchy vegetables pair perfectly with the warm patties and creamy sauce.

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Choosing Salmon for Salmon Patties

Whenever possible, I recommend choosing wild-caught salmon. It’s generally considered a healthier option and tends to have excellent flavor.

For convenience, I usually keep canned wild-caught salmon in the pantry so I can make these grain-free salmon patties anytime. It’s an easy way to add high-quality protein to a meal without needing to thaw or cook fresh fish first.

If you’re using canned salmon, check the label carefully. Some brands include skin and bones, while others do not. Both work fine in this recipe, but if your family prefers a smoother texture, you may want to remove any larger bones before mixing the patties.

You can also use leftover cooked salmon if you happen to have some on hand. This recipe is flexible and works well either way.

A Note About Serving Size

This recipe makes a great meal for a small family, but I almost always double it for my crew. With three teenage boys in the house, a single batch doesn’t go far.

If you’re feeding a larger family, cooking for hungry teenagers, or hoping for leftovers, I’d recommend making a double batch right from the start. The patties reheat well, making them a great option for quick lunches the next day.

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Ingredients for the Salmon Patties

• Salmon: Use canned salmon for convenience or cooked salmon if you have leftovers on hand.
• Onion: Adds flavor and moisture to the patties.
• Garlic: A must-have for savory flavor.
• Blanched almond flour: Helps bind the patties together while keeping them grain-free.
• Seafood seasoning*: Adds classic seafood flavor.
• Mayonnaise: Provides moisture and richness.
• Coconut aminos: Adds a subtle savory depth.
• Dijon mustard: Brings a little tang and helps balance the flavors.
• Eggs: Help hold everything together.
• Parsley: Fresh or dried both work well.
• Unrefined sea salt and black pepper: Season to taste.
• Avocado oil: For pan-frying the patties until golden and crisp.

Ingredients for the Sauce

• Mayonnaise: Creates a creamy base.
• Garlic: Adds plenty of flavor.
• Fresh lemon juice: Brightens the sauce and complements the salmon.
• Parsley: Fresh or dried.
• Unrefined sea salt and black pepper: Season to taste.

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How To Make Your Own Seafood Seasoning

Seafood seasoning is easy to make from common staples found in most pantries. I like to keep mine in a recycled spice jar with a handy label courtesy of my favorite label maker.

To make, combine the following ingredients and mix well, then store in an airtight container.

• 2 tablespoons unrefined sea salt
• 1 tablespoon dried parsley
• 1 tablespoon dried dill weed
• 1 tablespoon garlic powder
• 1 tablespoon paprika (I use 1 teaspoon homegrown paprika)
• ½ tablespoon fresh ground black pepper
• 1 teaspoon cayenne pepper (or to taste)
• 1 teaspoon celery seed
• 1 teaspoon dry mustard powder
• 1 teaspoon ground coriander

How to Make Grain-Free Salmon Patties

1. Sauté the aromatics

Cook the onion in a little avocado oil until softened. Add the garlic and cook briefly, just until fragrant.

2. Mix and form the patties

Flake the salmon into a large bowl and add the remaining patty ingredients, including the sautéed onion and garlic. Mix well, then form into patties. If the mixture feels sticky, lightly wet your hands before shaping.

3. Cook until golden

Heat avocado oil in a cast iron skillet and cook the patties until golden brown on both sides. Work in batches as needed.

4. Make the sauce

Whisk together all sauce ingredients and season to taste.

5. Serve

Serve warm with plenty of sauce and a side of fresh vegetables. We especially love these grain-free salmon patties with apple slaw or a simple cabbage slaw made using my broccoli slaw recipe. Optional: serve with a lemon wedge for squeezing over the patties.

A Simple Family Favorite

Sometimes the best recipes are the ones that quietly earn a permanent place in the meal rotation. These grain-free salmon patties check all the boxes: easy, nutritious, family-friendly, and genuinely delicious.

If you have canned salmon in the pantry and need a reliable lunch or dinner idea, give these a try. Just don’t skip the sauce.

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Grain-Free Salmon Patties

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• Author: Kathleen | Roots & Boots
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 10-12 patties 1x

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Description

These grain-free salmon patties are crispy, flavorful, and packed with protein. Topped with a creamy garlic-herb sauce and paired with fresh slaw or vegetables, they make an easy lunch or dinner that the whole family will enjoy.

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Ingredients

Scale 1x2x3x

Patties

• 2 6-ounce cans salmon OR 1 pound salmon, cooked
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup + 2 tablespoons blanched almond flour
• 1 teaspoon seafood seasoning*
• 3 tablespoons mayo, homemade or store bought
• 2 teaspoons coconut aminos
• 1 tablespoon dijon mustard
• 2 large eggs, whisked
• 1/4 cup fresh parsley, finely chopped OR 1 tablespoon dried
• Unrefined sea salt
• Ground black
• Avocado oil, for cooking

Sauce

• 1/2 cup mayo
• 3 cloves garlic, minced
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon minced fresh parsley OR 1/2 teaspoon dried
• Unrefined sea salt and black pepper to taste

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Instructions

1. Sauté onions and garlic: Heat a skillet over medium heat, add a bit of avocado oil, and when it’s hot, add the onions. Sauté a few minutes until tender, then add minced garlic and cook briefly, until fragrant. Don’t burn!
2. Form patties: In a large bowl, flake the salmon with a fork. (If your canned salmon includes bones, be sure to discard those.) Add the sautéed onion and garlic, almond flour, seafood seasoning, mayo, whisked eggs, coconut aminos, mustard, parsley, and a generous pinch of sea salt and black pepper. Stir well to combine. The mixture will feel a bit wet and sticky but will hold together enough to form patties. Tip: lightly wet your hands to form patties without too much stickiness. Form the mixture into 10-12 patties.
3. Cook patties: Heat a large cast iron skillet over medium heat and add enough avocado oil to cover the bottom, about 2-3 tablespoons. When the oil is hot, add salmon cakes and cook for 2-3 minutes per side or until golden brown. Work in batches until all patties are cooked.
4. Make sauce: Whisk together sauce ingredients, and season with salt and pepper to taste.
5. Serve: Serve with a green salad or homemade slaw. We love this apple slaw paired with our salmon patties, or a simple cabbage slaw made with this sauce.  Optional: serve with a lemon wedge for squeezing over the patties.

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Notes

• The best salt: use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.
• To make your own seafood seasoning, combine the following ingredients and mix well, then store in an airtight container:
  • 2 tablespoons unrefined sea salt
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill weed
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika (I use 1 teaspoon homegrown paprika)
  • ½ tablespoon fresh ground black pepper
  • 1 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon celery seed
  • 1 teaspoon dry mustard powder
  • 1 teaspoon ground coriander

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