Salmon Patties (Baked or Fried)
These homemade Salmon Patties with tartar sauce are a wholesome nutritious way to eat protein and healthy fats. Made with simple gluten-free ingredients, you can oven bake or pan fry salmon patties to serve on a bun, as the main course with healthy sides, or as a great protein to pair with a salad.
Simple salmon patties are a wholesome way to enjoy a gluten-free protein with healthy fats. All you’ll need to do is roast up your favorite salmon fillets with simple seasonings, then form them into patties with simple ingredients. You can either oven bake them or pan fry them. Both instructions are included!
Salmon patties can be used in sandwiches, salads, or even as the main protein itself topped with a tangy and flavorful tartar sauce that pairs perfectly well with the flavors of this fresh fish. Perfect for a weeknight meal when you need to make something quick or to freeze for meal prep!
Why You’ll Love This Recipe
- Salmon patties are highly versatile and can be used in many different ways.
- They’re easy to whip together with some simple pantry ingredients and fresh herbs.
- You can make a large batch and freeze them for later to help with meal prep.
- Form the patties up to 24 hours ahead of time and cook them at dinner time.
- They can be pan-fried in some healthy oil or baked in the oven easily.
Ingredients You Need
- Fresh Salmon – You’ll need thick-cut fresh salmon to make this recipe. I love using sockeye salmon because it has a great texture and flavor, but you can use whatever salmon you like.
- Olive or Avocado Oil – This helps the salmon roast up and stay tender on the inside.
- Salt & Pepper – Balances the natural flavors of salmon.
- Red Onion & Garlic – Adds a mild onion and garlic flavor to the salmon patties.
- Almond Flour – A gluten-free way to bind together the salmon patties.
- Eggs – Helps the salmon patty set and helps to give it a nice crust.
- Avocado Oil Mayo – Gives the inside a soft and moist texture. You can also substitute with regular mayo.
- Soy Sauce – Adds a salty umami bite. You can also use tamari or coconut aminos.
- Dijon Mustard – Adds a tangy bite that pairs well with the rest of the flavors.
- Fresh Herbs – You’ll need chopped dill and parsley to give them a pop of freshness and green color.
- Lemon Zest – Adds a tangy citrus zest that balances the savory flavors.
- Avocado Oil Mayo – Makes up the creamy base of the sauce.
- Greek Yogurt – Gives the sauce its classic tangy taste and thickness.
- Fresh Dill – Gives the sauce a fresh herbed flavor.
- Lemon Juice – Adds acidity to the tartar sauce. More or less can be used to thin out the sauce.
- Salt and Pepper – Balances and enhances the flavors in the sauce.
How to Make Salmon Patties
- Bake the salmon. Preheat the oven to 425 degrees Fahrenheit. Drizzle the salmon with a tablespoon of olive oil and season with salt and pepper. Bake for 10 to 12 minutes, or until cooked through. Remove the salmon from the oven and allow to cool in the refrigerator for 10 minutes.
- Flake the cooked and cooled salmon into a large bowl.
- Add onion, garlic, almond flour, eggs, mayo, soy sauce, Dijon mustard, parsley, dill, and lemon zest. Combine with your hands to mix well.
- Pan-fry the salmon patties. Add a few tablespoons of oil to a pan, or enough to make a light coating at the bottom. Once the pan is hot, add salmon patties and allow to cook for 4 minutes, until deep golden color. Flip and cook for another 3 minutes. Remove the salmon patties from the pan and repeat with a second batch, adding more oil, if needed. Serve hot.
- Mix together the ingredients for the tarter sauce and serve with the warm patties.
- If using king salmon. King salmon is fattier so if the batter doesn’t stick together well, add a little more mayo or almond flour to form the perfect patty.
- Wait until there’s a crust before flipping. Salmon patties can be delicate, this is why it’s important to form a crust when pan-frying before flipping so everything stays together.
- When making the tartar sauce, you can use up to the full juice of the lemon to help thin out to desired consistency.
- When initially roasting the salmon, slightly undercook the fillets so that it doesn’t dry out. If it’s overcooked, the salmon patties will be dry.
- These are smaller-sized patties, about 3-4 inches wide, they are not burger size.
- Make sure the garlic and onion are minced so that there aren’t large chunks. You can mince them in a food processor to get a perfect size.
Oven-Baked Salmon Patties
You can use your oven to make these salmon patties as well. They’ll use a bit less oil, too!
- Preheat an oven to 375 degrees Fahrenheit.
- Spray a baking sheet with oil and place the patties on the sheet.
- Bake for 10 to 12 minutes on each side flipping with a fish spatula.
- Remove from oven and serve hot.
How To Serve Salmon Patties
- Make it into a sandwich or burger.
- Serve as a main course with a simple side dish like roasted beets or sautéed rainbow chard.
- Cut in half and add it to a wrap along with your favorite sandwich toppings.
- Make small sliders as an appetizer with tartar sauce for dipping.
- Chop it up and add to a fresh green salad.
Make sure the salmon you are using is not too dry. This is why it’s important to make sure the salmon is slightly undercooked before mixing the patties.
You can, but canned salmon is much drier and has a less fresh flavor. I promise it’s best to roast up your own salmon!
A great substitute for egg in salmon patties is chia seeds! They help bind all the ingredients together just as eggs would when hydrated.
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- 1 pound fresh salmon
- 1/4 cup extra virgin olive oil, or avocado oil, divided
- Salt and pepper
- 1/2 medium red onion, finely diced
- 1 clove garlic, minced
- 1/4 cup almond flour
- 2 large eggs, beaten
- 2 tablespoon avocado oil mayonnaise, (I use primal kitchen brand.)
- 1 teaspoon soy sauce, or tamari or coconut aminos
- 1 tablespoon Dijon mustard
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- Zest of one lemon
- Avocado or olive oil spray
- 1/2 cup avocado oil mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1/2 lemon, juiced
- Salt and pepper
- Preheat the oven to 425 degrees Fahrenheit.
- Drizzle the salmon with a tablespoon of olive oil and season with salt and pepper. Cook for 10 to 12 minutes, or until cooked through.
- Remove the salmon from the oven and allow to cool in the refrigerator for 10 minutes.
- Flake the salmon into a large bowl. Add onion, garlic, almond flour, eggs, mayo, soy sauce, Dijon mustard, parsley, dill and lemon zest. Combine with your hands and mix well.
- For the salmon into small patties with your hands.
- Heat a few tablespoons of olive oil in a large pan over medium heat. The oil should coat the pan in a thin layer. Once the pan is hot, add salmon patties and allow to cook for 4 minutes, until deep golden color. Flip and cook for another 3 minutes. Remove the salmon patties from the pan and repeat with a second batch, adding more oil, if needed.
- Whisk together the ingredients for the tarter sauce in a medium bowl. Adjust with seasonings, if desired.
- Serve the patties with the tarter sauce.