Are you in the mood for something a little different? Cook up some of these salmon patties with fresh herbs. 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. Serve this along with some broccoli and our homemade tartar sauce for a satisfying meal.
In the spirit of easy cleanup, I also opted to crush the pork rinds in a ziplock bag instead of pulling out the food processor. Just roll the pieces between your fingers until they are mostly crushed, and then remove any bits that are too hard to break apart.
I recommend weighting your patties out using a food scale in order to track accurately, and end up with patties of the same size. The serving size for this recipe is two patties.
Yields 5 servings of Salmon Patties with Fresh Herbs
The Preparation
- 14 3/4 ounces canned pink salmon
- 2 tablespoons fresh chives, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup parmesan cheese, grated
- 4 ounces pork rinds, crushed
- 2 large egg
- 1 teaspoon lemon zest
- salt and pepper, to taste
- 1/2 cup almond flour
- 2 tablespoons olive oil
The Execution
1. Open and drain both cans of pink salmon and then add to a large mixing bowl.
2. Mix the chives, dill, Parmesan cheese, crushed pork rinds, 2 large eggs, lemon zest, and the salt and pepper into the salmon.
3. Form the salmon into 3 ounce balls. I usually end up with about 10.
4. 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.
5. 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.
6. Serve two patties with some of our homemade tartar sauce, and veggies.
This makes a total of 5 servings of Salmon Patties with Fresh Herbs. Each serving comes out to be 401 calories, 26.6g fats, 1.4g net carbs, and 35.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 14 3/4 ounce canned pink salmon | 539 | 20.8 | 0 | 0 | 0 | 82.3 |
| 2 tablespoon fresh chives | 2 | 0 | 0.3 | 0.2 | 0.1 | 0.2 |
| 1/4 cup fresh dill | 1 | 0 | 0.2 | 0.1 | 0.1 | 0.1 |
| 1/4 cup parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| 4 ounce pork rinds | 648 | 40.5 | 0 | 0 | 0 | 61.6 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1 teaspoon lemon zest | 1 | 0 | 0.3 | 0.2 | 0.1 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup almond flour | 324 | 28 | 12.3 | 7.3 | 5 | 11.8 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| Totals | 2019 | 134 | 14.9 | 7.7 | 7.2 | 179.4 |
| Per Serving (/5) | 404 | 26.8 | 3 | 1.5 | 1.4 | 35.9 |
Salmon Patties with Fresh Herbs
Ingredients
- 14 ¾ ounce canned pink salmon
- 2 tablespoon fresh chives chopped
- ¼ cup fresh dill chopped
- ¼ cup parmesan cheese grated
- 4 ounce pork rinds crushed
- 2 large egg
- 1 teaspoon lemon zest
- salt and pepper to taste
- ½ cup almond flour
- 2 tablespoon olive oil
Instructions
- Open and drain the cans of pink salmon and add the fish to a large mixing bowl.
- Add the chives, dill, parmesan, crushed pork rinds, eggs, lemon zest, salt, and pepper. Mix thoroughly.
- Form the salmon into 3-oz. balls.
- Spread the almond flour out on a plate. Carefully flatten each salmon patty and gently coat it in the almond flour.
- Heat up the olive oil in a skillet over medium-high heat. Fry the patties for a few minutes on each side, until golden and cooked through.
- Serve and enjoy!
How do these keep in the fridge if you want to make ahead?
Yes! You can keep them for 3-4 days in the fridge.
I do not pork of any kind. Would this recipe work without this or do you suggest an alternative be used?
Thanks for this recipe! It’s delicious! I added my own dried spices because I don’t really like dill and didn’t buy it– but the formula is awesome. I was so happy to eat these every day.
I’m so glad you liked it! 🙂
Delicious, thank you. Using the crushed pork rinds as the breading instead of the almond flour created the perfect, brown crispy crunch.
Can I make this with tuna? Not a fan of salmon.
Yes! You could also make this with canned chicken. 🙂
Could you use fresh salmon? Or does it have to be canned?
If you use fresh salmon, it would probably need to be cooked first.
Hi Laura! Can I freeze these? How long would it last in the freezer? Cheers. Thanks so much for all your recipes.
Yes! They will last 4-6 months in the freezer. 🙂
Using crushed pork rinds as a filler instead of bread crumbs (which is what I use in my salmon croquettes) is ingenious! I will be making this.
I really hope you like it, let us know!
Would coconut flour work as a substitute for the almond flour?
It would probably work, but you’d have to use a lot less of it. It’s much more absorptive than almond flour.
Ah, thanks, I’ll keep that in mind for next time. I already tried it, and they actually did come out on the dry side.
I don’t eat pork, any suggested alternatives for the pork rinds?
You could use some sort of mixture of flours: almond and coconut flour for example?
I bet you could also crush up some parmesan whisps…if you like those…
For the canned salmon – is there one without the skin and bones? Or how am I supposed to prepare these if they still have both of those?
Thanks!
You could use the canned salmon that doesn’t have bones and skin. If you have bones in, you can pick them out. The skin is usually fine to stay on.