Salmon patties are super easy and quick to make, and I like to keep several cans of it in my pantry. Canned salmon is wild salmon, by the way. They’re delicious served with your favorite side dishes, or as I have done here, on a gluten free bun. (I’ve used Udi’s this time.)
In this version I’ve topped it with some fresh, crisp cucumber and caramelized red onion. I’ve also made a super yummy dill sauce. It’s a natural for any fish dish you care to make, but it’s also good on salads. In fact, I think I’ll make some right now!
Note: You may omit the egg if you like, though it does help to hold the patties together. Also, if you omit the egg, you will need to cut back on the GF breadcrumbs or GF corn meal.
- salmon - 1 can (14 - 15 oz)
- onion - 1/4 cup (finely chopped)
- red bell pepper - 1/4 cup (finely chopped)
- celery - 1 stalk (finely chopped)
- egg - 1 (whipped)
- GF bread crumbs or GF corn meal - 1/2 cup
- salt & pepper - to taste
- DILL SAUCE -
- Greek yogurt - 1/2 cup
- onion - 1/4 cup (minced)
- Dijon mustard - 1 1/2 Tablespoons
- fresh dill - 1 Tablespoon (minced)
- pepper - 1/4 teaspoon
To make the dill sauce: Measure and mix together the following ingredients: Greek yogurt, dijon mustard, onion, fresh dill and pepper. Cover and refrigerate until you're ready to use it. Will keep for several days.
To make the salmon patties: Wash and chop the onions, bell pepper and celery. Press all of the moisture out of the canned salmon.
In a bowl separate the salmon with a fork until it's loose and flaky. Add the whipped egg, veggies and GF breadcrumbs or GF corn meal and mix together. Salt & pepper to taste. Shape into 4 patties.
In a skillet heat a couple of Tablespoons of oil or butter. Add the patties and cook approximately 3 - 5 minutes on each side, or until they turn a golden brown. Then serve as you like it! :)