Zesty Salmon Patty

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Main Courses | Mar, 27 2023

Zesty Salmon Patty

salmon patty
Eating organic salmon splashes anti-cancer properties throughout your body, such as selenium, omega-3 fatty acids, and B vitamins. This easy-to-make salmon patty recipe also reels in so much zesty flavor that even your non-fish friends will even love it!
A word to the wise: Do NOT just buy any salmon! Low-quality salmon at some grocery stores can be filled with food dyes, mercury, and all sorts of other terrible things! I buy my fish and meat from ButcherBox as they provide safe, wild-caught seafood and grass-fed organic meat. Check out their latest deal today!


For the Filets

  • 1lb wild-caught Salmon (you can also use canned Salmon, approx 3 cans.  I like the SafeCatch brand
  • 1 tbsp avocado oil
  • 1/2 tsp Himalayan sea salt
  • 1/4 tsp black pepper
  • 1 large egg, lightly beaten
  • 1 tbsp avocado oil mayo
  • Juice of one lemon
  • 2 tsp dijon mustard
  • 2 tsp fresh dill, chopped
  • 1 tsp dried chives
  • 1 tsp dried parsley flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For the (optional) Garlic Aioli

  • 1/2 cup avocado oil mayo
  • 4 cloves garlic, minced
  • Juice of one lemon
  • 1 tbsp fresh or dried parsley
  • 1 tbsp fresh dill chopped
  • 1 tbsp dried chives
  • 1/4 tsp Himalayan sea salt
  • 1/8 tsp black pepper


  • To make the optional Garlic Aioli, mix all ingredients very well in a bowl and store in the fridge until ready to eat
  • Preheat oven to 475 and bake salmon on a parchment-lined baking sheet for 15-20 minutes until cooked through
  • Remove from oven and allow to cool until cool enough to handle
  • Flake the salmon using 2 forks (or your hands!), and leave the skins behind (the skins can be a great healthy snack for your fur babies)
  • Transfer flaked salmon to a bowl and put it in the fridge to cool further
  • Add egg, mayonnaise, lemon juice, dijon mustard, herbs, garlic powder, onion powder, salt, and pepper to a large bowl. Add in salmon last and stir to combine
  • Allow mixture to chill in the fridge for at least 20-30 minutes, or several hours to make the mixture easier to handle
  • Once the salmon mixture has chilled, remove it from the fridge and form into medium to large patties by pressing the mixture together firmly in your hands
  • If they are not sticking together try adding a little more mayo until they stick well
  • Squeeze patties as you form them to try to remove excess liquid from them
  • Heat oil up in a pan and when hot add the patties, cook for 3-4 minutes per side until golden
  • Serve and enjoy topped with optional aioli or a nice fresh squeeze of lemon!