Pan-Fried Salmon Patties with Almond Flour and Fresh Dill
These tender salmon patties combine flaky canned salmon with fresh dill and green onions for a protein-rich meal that's ready in under 20 minutes. The almond flour acts as a binding agent while keeping the texture light and adding a subtle nutty flavor. Perfect for a quick weeknight dinner or weekend brunch, these golden-brown patties pair beautifully with a crisp salad or roasted vegetables. The mayonnaise and Dijon mustard keep the patties moist while adding tangy depth to complement the salmon's natural richness.
Ingredients
- 1 pound canned wild-caught salmon, drained and flaked
- 2 large eggs, beaten
- ¼ cup almond flour
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill
- 2 green onions
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- 1
Combine drained and flaked salmon with beaten eggs in a large mixing bowl
- 2
Add almond flour to the salmon mixture
- 3
Stir in mayonnaise and Dijon mustard
- 4
Fold in fresh dill and green onions, then season with garlic powder, salt, and pepper
- 5
Form mixture into 8 equal-sized patties, chilling for 10 minutes if too wet
- 6
Heat olive oil in a large skillet over medium heat
- 7
Cook patties for 4-5 minutes on each side until golden brown and heated through
- 8
Transfer to paper towel-lined plate to drain excess oil
Tips
Chill the mixture for 10 minutes if it's too wet to handle when forming patties.
Drain salmon thoroughly and remove any skin or bones before flaking.
Don't overcrowd the skillet - cook patties in batches if necessary for even browning.
Good to Know
Refrigerate cooked patties for up to 3 days in an airtight container.
Form patties up to 4 hours ahead and refrigerate until ready to cook.
Serve immediately while hot and crispy, with lemon wedges or tartar sauce.
Common Mistakes
Don't skip draining the salmon well to avoid watery patties.
Avoid high heat to prevent burning the outside before the inside heats through.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh salmon instead of canned?
Yes, cook and flake 1 pound of fresh salmon first, then proceed with the recipe as written.
How long will these keep in the refrigerator?
Cooked salmon patties will keep for up to 3 days refrigerated in an airtight container.
Can I freeze the uncooked patties?
Yes, freeze formed patties on a baking sheet, then transfer to freezer bags for up to 3 months.