Low-Carb Salmon Patties
So easy to make and so delicious, these are ready within 30 minutes and you'll have lunches for the whole week! I served them as a poke bowl, but this is totally optional!
Ingredients
Salmon Patties
- 14 oz Canned Salmon 1 large can
- 2 eggs large
- 2/3 cup almond flour
- 1/2 cup parmesan cheese See note for substitute*
- 3 tbsp lemon juice juice of 1 medium lemon
- 1/2 cup fresh dill chopped
- 1 onion medium, chopped
- 3 tsp garlic powder
Healthy Tartar Sauce (optional)
- 1/2 cup 0% greek yogurt plain
- 1 tbsp mayo
- 1/4 cup dill relish
- 1 tsp maple syrup optional
- 1 tsp garlic powder
- 1 pinch salt
Garlic Wasabi Vinaigrette (optional)
- 1/3 cup olive oil
- 1 tbsp mayo
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1 pinch salt
- 3/4 tsp wasabi Optional
Poke Bowl Contents (optional)
- 1/2 avocado
- 1 handful sprouts
- 1 handful shirataki noodles (zero calorie noodles) Could be any type of noodles or rice
- 2 radishes
- 1 handful Edamame
- 2 pinches sesame seeds
- 6-7 leaves Boston lettuce
Instructions
-
Preheat oven to 400F.
-
Line a large baking sheet with parchment paper.
-
Prepare the salmon: Open the can and drain the juices. Then, carefully remove as many bones as possible. Break the salmon into small bits using a fork.
-
Mix all of the ingredients from the "salmon patties" section above in a large bowl until well combined.
-
Press 1/4 cup of mixture into your baking sweet for every patty using your hand or a spoon/fork. Leave about an inch of free space between patties.
-
Transfer to the oven and bake for 20 to 25 minutes or until the top edges of the patties become golden brown. You could flip them at the 12 minutes mark, but I don't feel like this is absolutely necessary. Alternately, these could be cooked in a large pan over medium heat with some olive oil.
-
Optional: Meanwhile, prepare the sauce, vinaigrette, and cut/prepare the vegetables. Assemble the meal prep bowls. (Place the vinaigrette and sauce into small individual containers. Wait until you are ready to eat to drizzle the vinaigrette over your poke bowl.)
-
Remove the patties from the oven and let cool for 15-30 minutes before placing them into your meal prep bowls.
-
See notes for important instructions on how to store these salmon patties.
Recipe Notes
***NUTRITION INFORMATION was calculated for the patties only, without any sauce or additional toppings.
Serving and presentation are entirely optional. The ingredient list and instructions for the sauces and vegetables are up to you to follow or not.
*Parmesan cheese could be replaced with 2 tbsp nutritional yeast and an additional 1/3 cup almond flour.
IMPORTANT: These salmon patties are to be kept in the fridge for up to 3 days only. Freeze any additional patties for future use.