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+ servings
salmon patties on a plate with tarter sauce

Salmon Patties


  • 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

Tarter Sauce

  • 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.

Tarter Sauce

  • Whisk together the ingredients for the tarter sauce in a medium bowl. Adjust with seasonings, if desired.
  • Serve the patties with the tarter sauce.


Oven baked instructions: To bake, reheat 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. 
Storing: Cooked and cooled salmon patties can be stored in the fridge in an airtight container or sealed bag for 3-4 days. 
Freezing: To freeze cooked and cooled salmon patties, wrap each one individually in plastic wrap, then add to a freezer-safe bag for 3-4 months. Let thaw in the fridge overnight before reheating in a skillet with oil. 
Nutrition information includes both the patties and the tarter sauce.


Calories: 257kcal, Carbohydrates: 2g, Protein: 12g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 141mg, Potassium: 265mg, Fiber: 1g, Sugar: 1g, Vitamin A: 217IU, Vitamin C: 5mg, Calcium: 37mg, Iron: 1mg