Tomato Salad with Cucumber
Havasu Olive and Garlic

Grilled Salmon Patties

Jump To Recipe  Print Fried Salmon Patties


Salmon patties using grilled salmon is deeeevine. Grilling the salmon first adds just a little more interest to the patties. 
So the next time you grill some salmon, plan on grilling a little extra to set aside for these patties. 

 This is the recipe I keep returning to. It's tried and true and always gets rave reviews. I also use it for tuna patties. 

So, you'll need


Salmon, of course, mayonnaise, scallions, eggs, parsley, onion, flour, paprika, dill, salt, dried mustard, garlic powder, black pepper, and lemons. 

I used JUST egg replacer,(eggs and I don't exactly see eye to eye) One whole egg is approximately 1/4 cup so I poured out almost 1/4 of JUST and gradually added it the mixture, don't add it in all at once, it is a little "tacky" and you'll have to add more binder to the mix which I don't think is a good idea. Add just enough (no pun intended) to moisten the mix. 

That crumpled up red bag is the paprika the Hungarian student brought for me from Hungary, I'm miserly with it. The last time he was here he brought me some more so I guess I can start being a little more generous.


Gently shape into patties and fry until golden brown and heated through. 

The recipe is Paleo but you can use non-paleo mayo and regular flour, or even smushed up crackers (yes smush is a legit culinary term, I think) 
and it will be just as delicious. 

I want to show off the beautiful dinner plate the salmon patties are on. I found it in a thrift store, and they had only two of them so I got both. 



Fried Salmon Patties


  • Makes 4 servings

    Hands-on time: 30 minutes 

    1 ½ pounds canned boneless, skinless wild sockeye salmon packed in water, drained and broken up into small chunks
    ¼ cup Paleo Mayonnaise
    2 scallions , thinly sliced
    2 large eggs , lightly beaten
    2 tablespoons chopped fresh Italian parsley
    ¼medium yellow onion , minced
    ¼ cup coconut flour , divided
    1 teaspoon paprika
     ½ teaspoon dried dill
     ½ teaspoon kosher salt
    ¼ teaspoon dried mustard
    ¼ teaspoon garlic powder
    ¼ teaspoon freshly ground black pepper
    2 tablespoons ghee or fat of choice
    2 lemons , cut into wedges



  1. In a large bowl, mix together the salmon, mayonnaise, scallions, eggs, parsley, onion, 1 tablespoon of the coconut flour, the paprika, dill, salt, dried mustard, garlic powder, and pepper.

    Divide the salmon mixture into 8 equal portions, and use your hands to form each into a patty roughly 3 inches in diameter and ¾ inches in height. Place the cakes on a parchment-lined plate. Cover and chill in the fridge for at least 30 minutes to firm up the cakes.

    When you’re ready to cook, spread the remaining coconut flour in a shallow dish, and lightly coat the cakes, shaking off any excess. Heat the oil over medium heat in a large cast-iron skillet. Once it’s shimmering, fry the cakes in the ghee for 2 minutes or until golden brown. Transfer to a wire rack to drain off any excess oil.

    Serve with lemon wedges

    Not a salmon lover? Substitute tuna or lump crab meat instead!

    Nom nom paleo: food for humans cookbook

And that's that!