Growing up, my mom made a truly tasty Salmon Patty. While they were delicious, they were also filled with ingredients that I no longer choose to consume and very high in unhealthy fat. Trying to recreate my childhood favorite, I have been experimenting with different recipes. After two different taste testings (each one with a taster that did not like salmon) and both ladies declaring these yummy, the recipe is finally ready to be shared! The best part of this recipe versus my mom’s? How easy it comes together!
Healthy Salmon (or Tuna) Patties
Ingredients (Recipe yields 12 medium sized patties):
- 2 6oz. cans of Wild Alaskan Salmon or Low Sodium Tuna. (I like Henry & Lisa’s brand as the can is BPA free and the product is high quality sustainable seafood.)
- 1/4 cup Miso Dressing (I’m not sure if there is a substitute for this, as it’s what ties the ingredients together. I make the dressing by the quart!)
- 4 tbsp Otto’s Cassava Flour, available at ottosnaturals.com, or if you are lucky enough, your local retailer. This is an ingredient that cannot be substituted in this recipe! One bag goes a very long way and has become a staple in my grain free/gluten free kitchen.
- 2 eggs, pastured if possible
- 2 tbsp + 2 tsp. finely diced red onion
- 1/4 cup finely diced celery, packed tight
- 2 tbsp avocado oil
Salmon is an excellent choice for adding Omega-3 fatty acids to secure healthy functioning of the heart, brain, eyes, and immune system.
- Heat oven to 425°F. In one of the kitchens I tested this in, we had to increase the oven temperature to 400°F to get the exterior of the cakes similar to the traditional deep fried patties, so watch closely with your first batch!
- Drain the salmon or tuna well, place in large mixing bowl and break apart either with a utensil or, using vinyl gloves, with your hands.
- Finely dice the celery and onion (it is important to dice finely as these patties cook rather quickly). Add to salmon or tuna.
- Break eggs in a separate bowl, whisk until frothy, and add to mixture.
- Add Miso dressing and stir all ingredients until well blended.
- Sprinkle Cassava Flour over top of mixture and stir well until it is fully incorporated into the mixture.
- Let rest 10 minutes.
- Using your cookie scoop (or 1/4 cup measuring cup), scoop salmon or tuna mixture onto a parchment-lined cookie sheet, brushed with 1 tbsp avocado oil. Flatten the patties slightly, making sure that all patties are the same size. They should not be touching.
- Brush tops of patties with remaining 1 tbsp avocado oil. Note: I have experimented with larger patties, but they don’t turn out as well!
*If you want to make ahead, you can omit the avocado oil step until you’re ready to bake and place the patties in the freezer until frozen, then transfer to a proper freezer container, being sure to separate patties with parchment paper.
- Place patties in your preheated oven and set your timer for 10 minutes. Check the patties and if they’re starting to brown on the underside, flip and cook another 5-10 minutes. The cooking time will depend on your oven, so watch carefully. You may need to increase your oven temperature accordingly.
*If cooking from frozen, follow the instructions for avocado oil and extend your cooking time by 5 minutes.