Salmon Patties

Salmon Patties

Salmon patties were a staple for me living in a college dorm. They’re awesome because they’re easy to make, freeze well in ziplock baggies and reheat quickly in a microwave, they’re a good source of both protein and ‘safe starch,’ they’re an inexpensive way to get your DHA, and you probably already have all the ingredients on hand. They also taste really good. Read on for the recipe!

Salmon Patties

  • two 6oz cans of salmon, drained
  • 1c cooked white rice
  • 1-2 tbsp mustard (depending on how much you like mustard)
  • 1 tsp dill
  • handful fresh parsley, chopped
  • 2 eggs
  • juice of one lemon
  • 1/4 cup grated parmesan cheese (optional)
  • salt and pepper to taste
  • cooking fat of choice (I recommend ghee, lard, tallow, or bacon/sausage grease)

1. Mix everything together (except the cooking fat, of course).

2. Put about a tablespoon of your cooking fat of choice into a pan on medium/medium high heat. Scoop a small handful of the mixture into your hands and form into a patty, and place the patty in the pan. Continue until the pan is full.

3. Let them cook until browned on one side, about 5 minutes. Then flip and cook until the patties are firm and browned on the other side.

4. Repeat in batches until the mixture is gone.

5. Serve with an extra squeeze of lemon if desired. Some homemade mayo or dill sauce would be delicious as well. Enjoy!

Note: Don’t try to get away with forming the patties by scooping a lump straight into the pan and then compacting it awkwardly with the spatula, to avoid having to get your hands eggy and salmony. Your patties will fall apart, and you will be sad. Just use your hands. 


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