Salmon Patties are one of my favorite, quick meals. I always have the ingredients on hand, and it can be made ahead of time (just don’t add the salt until ready to cook, or you’ll be stuck with a lot of liquid in the bowl). I substitute almond meal for bread crumbs in the recipe, although you may wish to use bread crumbs if you like. The almond meal gives it an amazing crunch and slight sweetness, which I find incredible!
1 (14.75 oz.) can Wild Alaskan Salmon, drained
2 Tb. Butter
1 medium Onion, chopped
1 2/3 c. Almond Meal
2 Eggs, beaten
1/4 c. Fresh Parsley, chopped
1 tsp. Dry Mustard
Salt, to taste
Butter and Olive Oil, for cooking
Scoop salmon out of can after draining and squeeze any excess liquid out by hand before placing it in a large bowl. Flake the meat with a fork.
Melt 2 Tb. Butter in a saucepan, and add Onion. Cook until tender and translucent.
Add the Onion, 2/3 c. Almond Meal, Eggs, Parsley, and Dry Mustard to the Salmon. Season with Salt (if preparing ahead of time, do not add salt until ready to cook). Mix until well blended and shape into patties.
Add 1 c. Almond Meal and 1 tsp. Salt (optional) to a shallow plate or bowl. Coat patties in mixture.
Melt the Butter and Olive Oil in a large skillet over medium heat. Cook patties until browned and crisp (if using almond meal, this will take longer), being careful to keep them from falling apart. Wipe the oil from the skillet between batches, and add fresh oil.
You may pre-form the patties and freeze up to three months. Thaw in the refrigerator, add Salt, and cook as directed.