Salmon patties pan fried in some olive and butter with a light salad is maybe one of my favorite lunches (or dinners). They are so satisfying and healthy to boot, AND you can change them up every time you make them! Canned salmon is the star of the show and what you add inside your salmon patties is completely up to you. Just make sure the mixture holds well when you’re forming your patties or they will fall apart in your pan. The outcome isn’t terrible, but it’s certainly not salmon PATTIES. It’d be more like a salmon saute. Not necessarily what we’re looking for. Salud!
2 cans salmon, drained
1/4 cup mayo (or more if needed)
1 T Dijon mustard
2 T flat leaf parsley, chopped
1 T capers
2 T shallot, finely chopped
2-3 T coconut flour (substitute breadcrumbs or panko)
salt and pepper to taste
Olive oil and butter for frying
Add everything to a bowl except coconut flour and mix. Add coconut flour 1 tablespoon at a time until mixture just comes together. If using panko or breadcrumbs, do the same. Just add a little at a time until mixture forms patties. Don’t add too much or they will dry out.
Heat 2 tablespoons olive oil and 2 tablespoons butter to a large, nonstick skillet. Add patties and pan fry until golden brown on both sides, about 3-4 minutes.
Serve with lemon wedges or desired sauce (tartar sauce or a homemade remoulade sauce would be delish! The Barefoot Contessa has a super yummy remoulade sauce and it’s incredibly easy!)
*Note : a poached egg on these salmon patties is incredible! With a little drizzle of olive oil and a squeeze of lemon, combined with the runny yolk and you just made yourself a little sauce. Get it!