Ingredients
• 1 can (14.75 oz) wild-caught salmon, drained and flaked (reserve 1 tbsp liquid)
• ¼ cup finely diced onion
• 1 green onion, sliced
• 1 clove garlic, minced
• 1 egg, beaten
• ½ cup cornmeal (or crushed saltines for crunch)
• 2 tbsp breadcrumbs or almond flour
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp Worcestershire sauce (or coconut aminos)
• ¼ tsp cayenne pepper (optional, for heat)
• Salt & black pepper to taste
• 2–3 tbsp olive oil or butter (for frying)
Instructions
- In a large bowl, combine flaked salmon, onion, green onion, garlic, egg, cornmeal, breadcrumbs, Dijon, Worcestershire, smoked paprika, cayenne, salt, and pepper. Mix gently until well combined.
→ Tip: Use reserved salmon juice to help bind if mixture feels dry. - Form into 6 equal patties, about ¾-inch thick. Chill 15 minutes (helps them hold shape).
- Heat oil in a skillet over medium heat.
- Cook patties 4–5 minutes per side, until deeply golden and crispy. Don’t overcrowd the pan!
- Drain on paper towels.
✨ Serve warm with:
• Lemon wedges
• Remoulade, tartar sauce, or aioli
• Collard greens, coleslaw, or hushpuppies
• On a bun as a salmon slider!
💡 Make ahead: Uncooked patties freeze beautifully—place between parchment and store in a bag. Fry from frozen (+1–2 mins per side).
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 10 mins , Total Time : 30 mins , Servings : 6 patties , Calories : 180 , Net Carbs: 9g , Fats: 9g , Protein: 16g