These salmon patties (also known as salmon cakes) are incredibly moist and flavorful. They're also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. Read the notes below for more information.
Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 10-13 minutes, or until just cooked through.
While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley.
Remove the salmon from the oven and cool in the refrigerator for 5-10 minutes.
While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.
Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the cooled onion and bell pepper along with the dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Combine all ingredients with your hands until well mixed.
Form the salmon mixture into small patties with your hands and place them to the side.
Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel lined plate.
Serve the salmon patties with the lemon dill mayonnaise.
Lemon Dill Mayonnaise
Add all ingredients to a small mixing bowl and stir to combine.
To bake these in the oven rather than pan fry: spray a baking sheet with oil spray (my favorite is avocado oil) and bake at 400F for 10-12 minutes each side.
King Salmon has a high oil content and is naturally a more moist fish. You may only need one beaten egg if using King Salmon.
Canned Salmon can be dryer than using fresh salmon. You may want to double the amount of mayonnaise, to 1/4 cup, to keep your salmon patties nice and moist.
I've made a large batch of these for meal prep and they're delicious. They freeze and reheat beautifully.