These stunning Lemon Herb Salmon Patties are incredibly filling and so healthy! Enjoy them in a sandwich, on a salad, or with your favorite vegetables!
I’m slightly obsessed with these Lemon Herb Salmon Patties.
They’re super filling and hearty, plus they’re so healthy! Lots of protein and Omega-3’s going on here. Love it.
If you’re guilty of getting in a salmon rut like I am sometimes, you’re going to love this simple and fresh dinner idea, especially because it’s quick enough to make on a weeknight.
Getting the patties together took maybe 5-7 minutes, and then it’s about a 4 minute cook time on each side. You could definitely have these on the table in less than 20 minutes!
For this recipe, you’re going to use the food processor to cut up the salmon so it will form burger patties.
Yup. Did you know you can grind up your own meat in the food processor?!
I use my food processor quite a bit, but I had never done this before. Please tell me I’m not the only one!
All you have to do is cut your salmon into chunks, put it in the food processor and pulse it for maaaybe 10-15 seconds. Once it’s ground up it’s ready to go!
This machine is magic, y’all. Is there anything it can’t do?? No? Okay then.
I served the salmon patties two ways–once on top of a salad and once along some roasted vegetables (yay brussel sprouts!!), but you could definitely turn these into a sandwich if you’d prefer. They’re really sturdy and won’t fall apart on you.
To keep this meal gluten and grain free, I used almond flour as a binder. The original recipe called for a cup of cooked quinoa, which would be great if you have leftover quinoa, but having to make it is an extra step (and pot!) I’d rather not deal with since almond flour worked well!
You may be wondering what that dollop is on top of the patties. We noticed they’re a tiiiiny bit on the dry side if you don’t have some sort of sauce on them. Tartar sauce would be a good option. My husband used a thick blue cheese dressing in a pinch, but then I made a homemade ranch-type of sauce which is what you see pictured here. I’ll include directions for that below in case you want to make it. It’s super easy, but it does require an immersion blender.
Lemon Herb Salmon Patties
- 1lb raw salmon, skin removed
- 1 egg + 1 egg white, lightly beaten
- 1 cup almond flour (I used Bob’s Red Mill)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 red or yellow onion, finely diced (as tiny as possible!)
- 2 cloves of garlic, minced
- 1/4 tsp dried marjoram
- 1/4 tsp onion powder
- juice of 1 lemon (If you only use 1/2, the lemon flavor doesn’t shine through)
- salt and pepper
1). In the bowl of a food processor, add the raw salmon and pulse until it’s evenly ground and starting to be sticky.
2). Combine all the remaining ingredients in a bowl and add the salmon. Mix to combine. Lightly score the mixture into 4 sections. Form the 4 pieces into burger patties.
3). Add a little bit of olive oil to the bottom of a large skillet over medium-high heat. Once the oil is hot, add the salmon patties and cook for about 4 minutes per side. Remove when they’re cooked through and no longer pink. Enjoy!
Servings: 4. Approximate Nutritional Information per Serving: Calories: 364 Carbs: 3g Fat: 23g Protein: 32g Fiber: 3g Points+: 9 Recipe adapted from here.
For the homemade ranch-style sauce:
- 1 egg
- 1 cup extra light (must be extra light!) olive oil
- 1 tablespoon lemon juice
- 1/2 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp dried dill
- 1 tsp onion powder
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- 1/2 tsp lime juice (optional)
- 1 jalapeno, seeded and minced (optional)
- Salt and pepper, to taste.
- Immersion blender
1). Important: You will need an immersion blender to do this. Place the egg, olive oil, lemon juice, vinegar, and salt into a mason jar or container with tall sides. Put the immersion blender in the container so it’s resting at the very bottom, then turn it on. Let it blend like this for several seconds, then slowly and gently move it up so it blends all of the mixture. This should take less than a minute.
2). Once it’s blended through, add the remaining ingredients and stir together. Cover and refrigerate for up to 2 weeks! If you want to make it into a thinner dressing, add a tiny bit of water at a time and stir until you get the consistency you want.
Yield: about 1 1/4 cups. Serving size: 1 Tablespoon. Approximate Nutritional Information per Serving: Calories: 101 Carbs: 0 Fat: 11g Protein: 0g Fiber: 0g Points+: 3 Recipe adapted from here.
15 thoughts on “Lemon Herb Salmon Patties. (GF/DF, Paleo)”
THIS is on the menu tomorrow. Long live salmon rut! I might try to see how I can add some moistness, but probably my solution would take away from its ‘healthy’ credentials. Melted butter in the mix? ***grins wickedly***
Ooh why didn’t I think of that?! I’m also thinking next time I may use just a tiny bit less almond flour and see how that does. Either way, we really enjoyed them! You’ll have to let me know what trick you come up with and how they turn out!
I think also the fat content of the salmon might make a difference. I usually buy wild caught, but that can be quite lean (yah know, them wild running fish,escaping orcas, jumping up waterfalls… building muscle), so I might get the farm raised, fat and lazy (and probably stupid) type of salmon.
The butter is based on the French principle for fish–it must swim three times: in water, butter and wine.
On another note–where is that darn immersion blender of mine… ***rummages frantically through the gadget cabinet in the garage***
Three swims–love that!! 🙂 The French sure know their stuff when it comes to culinary techniques!
Made the salmon on Friday–it was awesome (in spite of the couple of mistakes I made.) No idea how to attach a photo in here. But it looked as good as it tasted. Anyway, I needed to resist the temptation to overcook the patties. Came out moist, but could’ve been more so if I had not overcooked trying to make them nicely brown. But I had to cook them more than necessary also because of the panko. And the panko took away from their ‘fluffiness’. I’m a bit upset with myself over that. I got too clever. Lesson learned. Next time I’ll use the flour to keep them light and fluffy, the way you meant them to be. ***goes to the culinary punishment corner***
I’m so glad you tried them!! No need to be upset–now you know what to do next time! Thanks for reporting back!
What other alternatives to replace the almond powder? Can’t seemed to get hold of it at this part of the world (southeast asia)
You can try cooked quinoa or probably even bread crumbs! If you have a high powered blender or food processor you can actually make your own almond flour by letting it run until it becomes very finely chopped. Good luck!!
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