A salmon pattie recipe made extra-healthy without sacrificing flavor … and it’s even lightly fried!
Whenever I sing the praises of my salmon patties recipe, people who have never had a salmon patty always seem surprised that salmon can be “pattied.” After-all, isn’t salmon something you eat filleted on a cedar plank? They also get that same weirded out look that people get when they first find out escargot are snails. The thought of fish shaped into a patty probably brings back bad memories of “fish fillet” day in the elementary school cafeteria, so I supposed you can’t expect to turn someone into a salmon patty lover over night.
Unless, of course, you can get them to try one — which usually involves me comparing them to crab cakes, which nearly everyone loves. Or, you can just call them salmon “ croquettes ” and the substitution of a French word for the word “patties” makes them sound gourmet and upscale. Suddenly, people think they are chic and want to try one.
Here’s the thing though: Salmon patties are wicked healthy, especially if you make a few modifications to the traditional salmon patties recipes floating around out there. So if you are trying to add more healthy fats from things like fish into your diet, it’s worth your time to at least give this salmon pattie recipe a spin. If you like it, it will probably become a staple recipe in your clean eating diet.
First, a few things you should know about salmon patties and this particular salmon patty recipe.
Salmon Patties Are Easy!
One of the great things about salmon patties is that they are one of the simplest dishes to make, and they don’t take any special ingredients or equipment. Think meatloaf, but made out of salmon and pressed into little discs.
You literally can put this salmon patty recipe together in less than 10 minutes with canned salmon and six additional ingredients you probably already have in your pantry and refrigerator. All you need is a glass bowl, a fork and your hands (that’s why they call them “patties.”) Cooking time is about 15 minutes, so you can have a healthy, clean meal in less than 30 minutes. And if you make extras (which I would recommend) you can either eat them for lunch or dinner the next day, or freeze them for a later meal.
If you want to make them with fresh salmon the preparation is a little more involved. Since we are trying to limit your time in the kitchen, so you can instead spend it running, working out or staying physically active, we’re going to use the tried and true canned salmon, which makes preparation very fast.
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