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Salmon patties are a bit different than salmon cakes, in my mind. Salmon cakes are made from fresh salmon, fried till crispy and served with aioli. They are served in French restaurants or made at home, often dipped in bread crumbs, flour or cornstarch before frying.
Salmon patties are something my Granny made. They are humble, good cold and feature grated carrot. Salmon patties use canned salmon. They’re a great way to increase one’s calcium intake, by using canned salmon with the bones included.
So both are healthy. But one is (gluten and grain-free) humble home food, just a good basic for eating fresh or as leftovers, nourishing and yummy, but not something I’d serve on a bed of field greens to a luncheon of ladies.
Both are usually made with eggs, to hold the patties together.
You can add eggs to this recipe to increase their protein, make the recipe larger, make the patties stronger for flipping or if you want more eggs in your diet. But we get plenty of eggs in our diet and one of my sons has an egg allergy. So I make this egg-free version and they hold together well, even while hot from the oven or frying pan.
I give both variations below– baked or fried. Baked salmon patties will give you an easy preparation and make the patties a bit stronger, sturdier. Fried patties are more like salmon cakes, soft inside, crispy outside, more indulgent tasting, predictably. I bake ours if we’re bringing them along to a picnic and plan to eat them cold. Or to stock the fridge with easy snacks or lunch food. I fry them if we’re eating them fresh and hot, for dinner.
Serving suggestions? Eat them like a burger~ on a bun or with your favorite grain-free fixins: avocado, ripe tomato, sauteed onions. Serve them with homemade aioli, cheese, mustard, raw onions. Make them bite-size to serve as appetizer finger food with dipping sauce. Pick them up with your fingers!—whatever suits you. They’re casual, easy protein, good fat and calcium.
For those of you who are squeamish about canned fish– hmmm, well, I guess you have to work up to the skin and bones part of it! The patties do get smashed up and make these components less noticeable and more palatable. Yet I know this is not a food for everyone. (Americans are lightweights, in my opinion. When I know something’s good for me I learn to like it. Yet, I have always liked salmon patties.)
I give three variations to the actual recipe below: one Middle Eastern, one Thai-ish (mostly just yummy!) and the third version is made with aioli, very good hot, and nut, seed and legume-free but with egg yolks. (The first two versions are egg-free.)
Enjoy! And may this recipe help you get canned salmon, with all those good bones, into your diet!
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