A healthy and flavor packed recipe for salmon patties loaded with vegetables and herbs. Enjoy them as an appetizer or over a salad for a low carb lunch, or turn them into a delicious salmon burger in under 30 minutes!
How to Remove Salmon Skin (skip this step if using skinless salmon)
Place the fillet, skin-side down on a chopping board, tail end or thinner side towards you. Hold the tail end with a kitchen towel to give you a firm grip and prevent it from slipping.Using a thin sharp knife, make a cut between the flesh and skin and move the knife in the opposite direction, away from the tail end, in a sawing motion. Adjust the end closer to you and continue to cut along the length of the fillet. Remove and discard skin.
Prepare and gather ingredients. Cut salmon into 2 inch chunks. Peel and cut carrot in ½-inch chunks.
In a food processor add salmon chunks, carrot pieces, spices and garlic. Pulse it 8-10 times or until the carrots and salmon break down into a coarse mix. Be careful not to puree it.
Now add green onions, dill, corn, spinach, lime (or lemon) zest, juice, salt and spices, and pulse 4-6 times till you reach a semi-fine texture (not pureed). Remove the blade and roughly divide the mix into 4-6 patties, depending on your portion preference.
To make patties, wet your palms with olive oil. This prevents the salmon mix from sticking to your palms. Using an ice cream scoop for consistent portions, make burger size patties and set aside on a tray.
Cook Salmon Patties in Skillet
Heat a large skillet on medium-high heat, add 1 tablespoon olive oil and place the salmon patties. Cook them 3-4 minutes on the first side. Lightly drizzle oil on the patties, flip them and cook for 3-4 minutes on the second side.
Salmon Patties in Air Fryer
Pre-heat air fryer at 390°F for 2 minutes. Place 4-5 salmon patties in the fryer basket, leaving space between them. Brush them with oil, flip and brush oil on the other side as well. Air fry for 8-9 minutes or until light golden crisp on the outside.
Lemon Caper Sauce
Add mayonnaise, lemon zest and juice, chopped dill and capers in a small mixing bowl. If needed, add a pinch of salt. Mix everything to prepare the sauce.
Salmon: You can make patties with fresh, frozen or canned salmon. If using fresh, buy skinless salmon fillets, or remove the skin yourself following the tips above. If using canned salmon, be sure to drain out the liquids.
Pulse not Puree: For best results, when making the salmon patty mix in the food processor, remember to use the 'pulse' feature and not blend. For this reason, I do not recommend using a blender for this part.
Make it low carb: These salmon patties make a great low carb meal when served with slaw or salad. Each salmon patty contains 6 grams of net carbs including the corn and breading.
Keto salmon patties: To make these patties keto-friendly, skip the corn and replace the breadcrumbs with almond flour or almond meal. After these two switches, each salmon patty contains just 2 grams of net carbs.
Meal prep: It is best to cook the burgers and store for meal prep since uncooked patties may develop more moisture as they sit. Store cooked patties in an airtight container for up to 3 days, or in the freezer for up to 1 month. To reheat, simply microwave in 30 second increments or heat in skillet on medium heat.
Check for doneness: To confirm that Salmon is cooked through, insert a meat thermometer in the center of the patty without touching the pan. Salmon is fully cooked when it reaches 145 degrees F.
Note: The nutrition facts below are my estimates based on 6 patties made from this mix, and does not include the lemon sauce. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.