Salmon Patties with Flour Recipe
If you have been on the hunt for a simple yet tasty recipe that combines healthy ingredients with fantastic flavor, then this Salmon Patties Recipe with Flour is for you!
Ingredients
- 2 14.75 oz cans of salmon
- 1/4 cup freshly milled flour 30 grams of flour (use what you have)
- 3 garlic cloves minced
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 2 tablespoons avocado oil or beef tallow
Instructions
- Start by draining the canned salmon - make sure to get rid of as much salmon juice as possible. Use a fork to break it up into small chunks, removing any bones or skin (if you prefer). Then, mince the garlic.
- In a large mixing bowl, combine the two cans of salmon, egg, flour, minced garlic, and spices. Use a fork or your hands to mix everything together until it’s well-combined.
- Once everything is well mixed, it’s time to shape the salmon mixture into patties. You should be able to form about 6-8 medium-sized patties, depending on how big you want them. Roll the mixture into a ball, then flatten it gently with your hands to form a patty shape. Make sure they’re evenly sized for even cooking.
- Heat the avocado oil (or olive oil or beef tallow) in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the pan. Be sure not to overcrowd the skillet—if necessary, cook them in batches. Fry the patties for about 3-4 minutes per side or until they’re golden brown and crispy.
- Once the patties are crispy and cooked through, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the patties while they’re hot, and enjoy the crispy goodness! Top with green onions, lemon zest, or chopped parsley.
Notes
*If you’re looking for a gluten-free option, swap out the freshly milled flour for a gluten-free all-purpose flour blend, and use gluten-free breadcrumbs. It’s an easy substitution that doesn’t sacrifice flavor.
*If you have time, refrigerate the formed salmon patties with flour for 15-20 minutes before frying. This helps them hold together better during cooking.