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Yield: Four 2 1/2 inch Salmon patties

A delicious meal anytime of the day

These scrumptious salmon patties are great for breakfast, lunch or dinner. They taste best fried, but can also be baked. Choose wild over farmed salmon. Wild salmon gets it’s beautiful pinkish hue from a natural diet of algae and krill. Farmed salmon, due to their un-natural altered diet, are pale grey-colored and artificially dyed a pinkish hue. In fact, farmed salmon farmers choose the ‘perfect’ shade of pink from a color wheel. Studies also show that farmed salmon typically have at least 10 times more cancer-causing persistent organic pollutants than their wild counterparts.

Don’t be afraid to use the bones and skin. Bones contain calcium and you won’t taste them since everything will be combined in the food processor anyway!


7.5 oz. can wild caught Alaskan red sockeye salmon (the canned version is inexpensive and quick) *

3 tablespoons extra-virgin olive oil or coconut oil

1/4 small onion, minced

1 heaping Teaspoon garlic, minced

1 heaping teaspoon fresh ginger, minced

1/4 teaspoon sea salt

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon (slightly less than 1/4)

1/4 teaspoon turmeric

1/4 teaspoon paprika (slightly less than 1/4)

2 tablespoons Lemon juice

2 tablespoons minced parsley

sea salt and black pepper to taste

*Canned wild salmon can be purchased at Whole Foods or on-line from


  1. Cut the salmon into large chunks, and put into the container of a food processor. Turn the machine on and pulse until the salmon breaks down. Be careful that the mixture does not become too fine. Small chunks around a quarter inch or so is fine. Transfer salmon to a medium sized bowl.
  2. In small saute pan, heat one tablespoon of oil. Add onions and sweat on medium-low heat until onions begin to soften. Add garlic, ginger, salt, cumin, coriander, cinnamon, turmeric, and paprika.
  3. Cook until onions are tender and translucent. Cool. Add seasoned onions to bowl with fish.
  4. Mix fish and seasoned onions together. Add lemon juice and parsley. Season with salt and pepper to taste.
  5. Shape the mixture into 1/4-inch thick patties about 2 1/2 inches in diameter. You can use a 2 1/2 inch round cookie or muffin cutter to form perfect round shape.
  6. Heat 2 tablespoons of oil in a 12-inch non-stick skillet over medium heat. When the oil is hot, cook the patties for approximately 2 to 3 minutes on each side turning once, until golden brown.
  7. Serve on a bed of greens or on gluten-free buns or by themselves, with lemon wedges and a dollup of lemon and dill sauce.

Variation: If baking, place patties onto an oiled baking sheet. Bake at 375F until golden brown, turning once.

Note: Be creative as you want with these patties. They are a great means of getting more vegetables into your kids’ diets without them knowing. Add vegetables such as minced spinach, kale, carrots, peppers, etc.




4 tablespoons Earth Balance Mayonnaise Original (egg, dairy, soy, gluten free; non-GMO)

2 tablespoons lemon juice

2 garlic cloves, minced

2 teaspoons parsley, minced

sea salt to taste

dill sprigs for garnish


  1. In a small bowl, whisk together mayonnaise, lemon juice, garlic, parsley, and sea salt.

To serve Salmon Patties, place a dollup of sauce on top of the patty. Garnish with fresh dill or parsley.


This post first appeared on Solar Wellness, please read the originial post: here

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