Happy Friday, y’all! Today, I have a salmon patty recipe that I adapted from Dr. Axe. His original recipe is simple, but very tasty! It’s my new favorite recipe for salmon patties. Even my husband likes these, and he isn’t really a big salmon fan.
For my recipe, I used two cans of the Raincoast brand of salmon.
Because the recipe calls for 4 eggs, these salmon patties are pretty wet. They can be a little tricky to form. I shape mine into a ball, then flatten it out while it is sitting on the palm of one hand. Then, I carefully flip my hand over so that the patty lands on the pan. Hope that makes sense! 🙂
Salmon patties can also sometimes be a little tough to flip without breaking them, and I was afraid that these would be especially hard because they started out so wet. Turns out, they flipped just fine. Actually, better than most of the one’s I’ve made.
I serve this homemade tartar sauce from Simply Recipes over the salmon, and it’s the perfect compliment to them.
- 2 (5.65 oz) cans of salmon
- 1/2 cup of finely chopped onion
- 1/4 cup finely chopped celery
- 1 small carrot , finely grated
- 1/2 box of Mary's Gone Crackers , crumbled
- 1/2 tsp dried dill
- 1/4 tsp ground cayenne pepper
- 4 eggs , lightly beaten
- 1 tsp sea salt
In a large bowl, mix all of the ingredients together. Preheat 1 tbsp of coconut oil (or oil of your choice) in a large pan over medium heat. Shape the salmon mixture into 4 patties and add to pan. Cook five minutes on each side. Serve with tartar sauce.
*Edited to add updated pics