Description
Delicious salmon patties served with a quick tartar sauce.
Ingredients
Scale
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter
- 1 small yellow onion (finely diced)
- ½ red bell pepper (seeded and finely diced)
- 1 large egg
- ½ cup almond flour
- ⅓ cup freshly grated parmesan cheese (omit for dairy-free)
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- ½ teaspoon garlic salt
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 15 ounces boneless, skinless canned salmon (well drained)
- ⅓ cup mayonnaise
- 3 tablespoons sweet relish
- 1 teaspoon dijon mustard
- salt and pepper
Instructions
- Combine the ingredients for the quick tartar sauce. Set aside or refrigerate.
- In a large skillet over medium heat heat 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion and bell pepper and sauté until softened, about 5-7 minutes. Remove from the heat and set aside.
- In a large mixing bowl, whisk the egg, then stir in the almond flour, parmesan cheese, mayo, dijon, dill, parsley, garlic salt, salt and pepper. Finally, mix in the drained salmon and pepper/onion mixture. Set aside the same frying pan (no need to clean out) to fry the patties in.
- Shape the mixture into patties. I used a large, 3 tablespoon cookie scoop to scoop a level amount out and shape into ½-¾ inch thick patties. These can be transferred to a lined baking sheet until ready to cook. To keep the patties warm before serving, place a baking sheet in a 200℉ oven.
- In the same pan as onions and peppers, heat ½ tablespoon oil and ½ tablespoon butter over medium heat. Add the patties in a single layer. I was able to fit 6 in my 12-inch cast iron skillet, but the batches will depend on your pan size. Fry for 3 to 4 min per side, or until golden brown and cooked through. Reduce the heat if the patties brown too fast before they are cooked through.
- Transfer the finished patties to the oven baking sheet to keep warm. Repeat each batch with ½ tablespoon oil and ½ tablespoon butter.
- Serve immediately with the tartar sauce.
Notes
- This recipe can be made dairy-free by omitting the parmesan cheese.
- Ensure the salmon is well drained for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg