I think they are perfect for someone who’s looking to add a little bit more seafood to their diet, but feels a little trepidation about cooking fish.
These salmon patties come together in a snap and don’t require a complicated, or messy, breading station.
They are stuffed with fresh chopped herbs like chives and dill, Parmesan cheese, as well as a sprinkling of lemon zest for brightness.
Salmon Patties with Fresh Herbs
- 2 cans pink salmon
- 2 tbsp fresh chives chopped
- 1/4 cup fresh dill chopped
- 1/4 cup Parmesan cheese grated
- 115 g pork rinds crushed
- 2 eggs large
- 1 tsp lemon zest
- salt and pepper to taste
- 1/2 cup almond flour
- 2 tbsp olive oil
- Open and drain both cans of pink salmon and then add to a large mixing bowl.
- Mix the chives, dill, Parmesan cheese, crushed pork rinds, 2 large eggs, lemon zest, and the salt and pepper into the salmon.
- Form the salmon into 3 ounce balls. I usually end up with about 10.
- Put the almond flour in a plate. Carefully flatten each salmon patty in the palm of your hand and then dip into the almond flour. They are fragile so I like to place the patty into the flour and then scoop some of the flour on top of the salmon, and then lightly tap it down with my fingers.
- Preheat a skillet with 2 tablespoons of olive oil. Fry the patties over medium-high heat for a few minutes on each side. They should be cooked through and browned when finished.
- Serve two patties with some of our homemade tartar sauce, and veggies.