Love salmon? Or maybe you don’t? You just might now!
These salmon patties are crisp on the outside, soft (but not soggy) on the inside, and absolutely scrumptious! Especially when served with our favorite sauce — lemon sour cream.
Although many salmon pattie recipes call for breadcrumbs or flour… what if you need gluten-free or grain-free? For gluten-free patties, I use sprouted brown rice flour instead of breadcrumbs. When I need grain-free, I use coconut flour. Voila, wonderful patties no matter what!
Made with coconut flour, these patties are a Trim Healthy Mama S.
Grain-Free Salmon Patties
- 8 eggs
- 2 to 4 tablespoons coconut flour OR 1 cup breadcrumbs OR 1/2 cup brown rice flour
- 1/4 to 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 to 2 teaspoons dried dill
- 1/4 to 1/2 red or yellow onion, diced finely
- (4) 7.5-ounce cans Vital Choice Wild Red Alaskan Sockeye Salmon (water packed), drained
Makes 10 patties.
Preheat oven to 400 degrees Fahrenheit.
In a medium mixing bowl, whisk eggs with flour (use the minimum amount for now), salt, pepper, and dill. Add onion and salmon. Break up the salmon chunks with a fork or wooden spoon. Then mix well. Let sit for 10 minutes so the flour can absorb the liquid. Add more flour as needed. If using coconut flour, give it at least another 10 minutes to absorb liquid before assessing again. It is okay for it to be a bit soupy.
Heat (2) 10″ to 12″ cast iron skillets over medium high heat with 1 to 2 tablespoons of butter in each. When the butter is melted and skillets are hot, drop the batter in by heaping 1/3 cup and use the underside of the measuring cup to flatten into a pattie.
Fry each side of each pattie until golden. Then transfer to baking tray(s) — I need 2 for this recipe. Repeat for any remaining patties.
Put baking trays in oven and bake patties for 20 minutes. Remove from oven and let stand 5 minutes before serving.
When serving, top with sour cream or homemade tartar sauce, or my favorite is the easy Lemon Sour Cream below.
Lemon Sour Cream
- 1 cup sour cream (sometimes I use skimmed “sour” cream from the top of my homemade yogurt)
- juice of 1/2 lemon
- 1/2 teaspoon sea salt, or to taste
- 1 teaspoon dill, or to taste
- other herbs you like
Makes 1 cup.
Whisk well and serve with salmon patties. Refrigerate leftover sauce in an airtight container.
Have you had grain-free salmon patties before? What’s your favorite way to eat salmon?
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!