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stacked salmon patties on plate with spatula
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Salmon Patties (Low FODMAP, Paleo, AIP, Keto, Whole30, GAPS)

Salmon Patties are a great way to enjoy clean healthy protein that's high in calcium and convenient. This is my Granny's recipe, with some updates, and perfect for a variety of wellness diets, with 3 variations. Bake or fry, you choose.
Course DInner, lunch, Snack
Cuisine American, Jewish, middle eastern, Thai
Keyword aip, gaps diet, keto, low-FODMAP, paleo, salmon cakes, salmon patties, whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 300kcal
Author Megan
Cost $4

Equipment

Ingredients

Choose from 3 versions of the recipe. For AIP or nut/seed-free: Use the recipe closest to my Granny’s (mayonnaise and bread crumbs, but ours is free of breadcrumbs, nuts, seeds and legumes), made with compliant mayo or homemade aioli. For the other two options, use the combination of tahini and dill OR peanut butter and basil (or tiger nut butter for AIP). All versions are great. The PB version is the subtly Thai version, but it's also just delicious and not super Asian in flavor. The tahini-dill variation is more traditional, a Middle Eastern ingredient combo. I also like to eat the peanut butter version before it is cooked, fresh from the bowl!

  • 1 tall (large 14-ounce) can salmon wild, bones included
  • 1/2 cup carrot grated, or parsnips; omit for Keto
  • 1/4 cup tahini or peanut butter; use tiger nut butter for AIP, OR 1/3 cup compliant mayo or aioli
  • 1/4 cup pumpkin canned (fine for Keto), or smashed cooked parsnips
  • 1/4 cup avocado oil for frying, or other preferred fat such as duck fat or ghee (AIP re-intro only)
  • 2 teaspoons gelatin
  • 1 teaspoon dried dill or basil: use dill with tahini and basil with peanut butter; your choice for mayo version
  • 1/2 teaspoon sea salt

Instructions

  • Drain water from canned salmon. Place fish in mixing bowl. Add remaining ingredients, except the frying oil. Using the tines of a fork, smash and mix together thoroughly the ingredients.
    salmon patty ingredients in mixing bowl
  • Decide: to bake or to fry?
    To bake, preheat the oven to 350° Fahrenheit. Line a cookie sheet with parchment paper. Using a scoop or 2 spoons, measure out 1 or 2-ounce mounds. With three wetted fingers*, press each mound into a flat patty. Bake until browned slightly all over, and especially around the edges, about 20 minutes.
    baked salmon patties on baking sheet
  • To fry, cook patties in two batches, in a 6" skillet, dividing the fat in half, 2 T. for each batch. Or use a large skillet and all the fat for one big batch. (The patties are best cooked in a generous amount of fat.)
  • Heat fat in pan over medium-high heat until fully melted, about 30 seconds. Add mounds of salmon, about 1 to 2 ounces each, and press down slightly to flatten each one, using the back of your spatula. Cook for 5 to 8 minutes on the first side, until crispy and golden brown. Reduce heat during this time, as needed, to medium or low, to prevent burning or smoking. Flip patties using some care; (they are more fragile when fried but using an offset metal spatula and the small patty size makes it quite doable. "Dig deep" with the spatula if they stick a bit). Cook 5 to 8 additional minutes on second side and serve.
  • Refrigerate any leftovers for easy, quick nourishment.
    salmon patties done on frying pan

Notes

*By dipping your index, middle and ring fingers into a bit of water you produce a non-stick surface. Having a little bowl of water in this case is handy for dipping your three fingers in repeatedly between patties.

Nutrition

Calories: 300kcal | Carbohydrates: 4g | Protein: 21g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 537mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2669IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 1mg