Salmon Patties

These Salmon Patties are a total game-changer! I've been making them on repeat lately and I'm so obsessed. I love that they're healthy, have 22 grams of protein, and are a great option to add to a salads, bowls, over rice or pasta, and so much more. As a busy mom of 3, it's also amazing that they can easily be made in under an hour! My entire family loves these so much - every bite is flavorful and SO good.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Cool Time 10

Total Time 45

Servings Servings

Calories 312kcal

Author Christine McMichael

Equipment

Ingredients

Salmon Patties

3 tablespoons avocado oil divided
2 large eggs at room temperature
1/2 cup breadcrumbs regular or gluten free, regular or panko work well
1/4 cup Greek yogurt you can use dairy or dairy free
2 1/2 teaspoons dijon mustard
1 1/2 teaspoons fine sea salt
1/4 teaspoon ground black pepper
1/3 cup packed fresh parsley about 1 bunch with stems removed
1/4 cup packed fresh basil
4 garlic cloves peeled
1 small onion, or half a large - red, white, or yellow roughly chopped
1 pound fresh skinned salmon filet cut into 1” cubes, roughly 2 heaping cups once cubed

Cucumber-Yogurt Sauce (Tzaziki)

1/2 cup yogurt
1/2 english cucumber grated and excess liquid squeezed out
1/2 lemon juice of lemon
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper

Broccoli Slaw

12 ounce bag broccoli slaw
2 Tablespoons yogurt
2 Tablespoons olive oil
1/2 teaspoon fine sea salt
1/8 teaspoon ground black pepper
1 Tablespoon lemon juice

Instructions

Salmon Patties

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl, mix together 1 tablespoon of oil, eggs, breadcrumbs, Greek yogurt, dijon mustard, salt and pepper. Set aside.
In a food processor, add the parsley, basil, garlic and onion and pulse until it forms small pieces.
Add the salmon cubes and pulse for 5 seconds at a time until minced and it becomes small pieces. Don't over pulse or it will become mush!
Transfer the salmon mixture to the initial bowl of ingredients and mix together until well combined.
Brush the parchment-lined baking sheet with 1 tablespoon of avocado oil.
Scoop the salmon mixture into 12 portions and place onto the prepared baking sheet. Press down lightly with the palm of your hand to flatten each portion slightly. Use a pastry brush and brush the tops of the salmon patties with the remaining 1 tablespoon of avocado oil. If you don't have a pastry brush, you can use a cooking oil spray and spray the top of each patty.
Bake for 15 minutes at 400 degrees F. Remove the patties from the oven and flip them. Reduce the oven temperature to 350 degrees F and bake for another 5 minutes.
Let cool for 10 minutes before enjoying.

Cucumber-Yogurt Sauce (Tzaziki)

Mix all together and serve.

Broccoli Slaw

Mix all together. Taste and adjust seasoning if needed.

Notes

Ask your butcher to give you 1 pound skinned salmon so that you don’t have to skin it yourself.
If you don’t have a way of weighing your salmon, you can buy about 1.5 pounds with the skin, then remove the skin off the salmon, cube the salmon and measure 2 heaping cups of cubed salmon.
Do not over pulse in the blender or it will become very mushy and hard to handle.
The nutrition for this recipe includes 2 salmon patties, Tzatziki sauce, and broccoli slaw.

Nutrition