These quick and easy Paleo-AIP, gluten-free salmon patties are great for meal prep!
Make all the patties at once (I usually make a double batch). Layer them between two pieces of parchment paper (this makes them easier to pull apart) and freeze. Whenever you’re in the mood for salmon patties, just pull out however many you’d like and fry them up. The frozen patties only take a
- 15 oz canned salmon
- 2 tbsp coconut flour
- 3 tbsp tapioca starch
- 1 shallot, peeled and chopped fine
- 1 1/2 tbsp dill weed
- 1/2 tbsp marjoram
- 1/2 tsp rosemary (optional)
- 1-2 cloves garlic, minced
- 1/4 tsp salt (plus a sprinkle more when plating)
- 2 tbsp Chives (green part of spring onions) for plating (optional)
- fat of choice for pan frying
- Always start by chopping up your veggies. Quarter a lemon, peel and chop your shallot, mince your garlic, and chop a
coupletbsp of chives off the green ends of your spring onions (save the rest for other recipes!)
- Now that your veggies are chopped, dump the entire can of salmon in a bowl. That’s right, water, bones, everything! You don’t notice the bones once the patties are cooked.
- Add the next 8 ingredients to the bowl and mix until you have a thick, paste-like dough.
- Moisten your hands (I set aside a mixing bowl of water just for this purpose) and divide the dough into 8 roughly equal pieces. These work best very thin. Use your moistened hands to gently shape them into patties no more than ¼ inch thick. You’re making salmon pancakes, not salmon burgers. This ensures they cook all the way through without getting burnt on the outside and soggy on the inside. You want nice, crispy patties with a satisfying crunch!
- If you don’t need 8 salmon patties tonight, grab some parchment paper. Put a folded sheet between each raw salmon patty (so they’re easy to pop apart) and store them in an airtight container. No need to thaw them out before frying. You’ll just add a couple more minutes to the overall frying time. These are a great thing to batch-prep once a month then
cook2-4 at a time whenever you’re in the mood!
- Heat 2 tbsp of your fat of choice in a large frying pan for a
coupleminutes. You want it nice and hot, but not smoking. (If your fat smokes try switching to a high temp tolerant fat like avocado oil).
- Carefully slide your patties into the hot fat. Cook over
a medium-highheat for 5-6 minutes per side, or until golden brown and crispy.
- Don’t crowd the pan! These work best if cooked in batches. Add more fat whenever you add more patties.
- Drain on folded paper towels.
- Serve with a good squeeze of lemon and a nice salad.