Home » Lifestyle » How To Make Salmon Patties: The Ultimate Whole30 Salmon Burger
posted by Teri Turner on Feb 28, 2017 (last updated 4/2/24) 32 comments »
Jump To Recipe
Everyone loves my Whole30 Salmon Burgers! I’ve been making these beauties for more than 30 years, and today, I’m excited to share with you how to make salmon patties that will become a staple in your kitchen. Let’s go!
Crunchy Perfection: Upgraded Whole30 Salmon Burgers
Originally, I used brioche bread crumbs, but I’ve updated the recipe with Paleo baking flour on the outside instead, so you still get that fabulous crunch with each bite.
Tips for Perfect Whole30 Salmon Patties
When you’re not using regular flour, it is key to be gentle with the patties when you place them in the pan, because they’ll be a little more fragile. Definitely cook them in a nonstick pan.
Secrets to Cooking the Perfect Whole30 Salmon Burgers
Whether or not I’m doing Whole30, I love to make them this way every time! If you want a little more structure, you can absolutely do a panko, gluten-free flour coating on the outside to give your patty a little more structure.
Whole30 Salmon Burger
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
- Author: nocrumbsleft
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 patties
- Category: Dinner
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb. salmon, deboned and skin removed
- ¾ cup finely diced celery
- ¾ cup finely diced onion
- ½ finely diced red pepper
- ¼ cup finely diced chives
- ¼ tsp. kosher salt
- 2 tsp. Old Bay seasoning
- 1 large egg, whisked, no strands remaining
- 2/3 cup gluten-free paleo baking flour (I love to use Bob’s Red Mill Paleo Baking Flour) (or if not making Whole30, mix 1/3 cup gluten free flour and 1/3 cup gluten free panko breadcrumbs)
- 2 tablespoons extra virgin olive oil
- Tartar Sauce MAGIC ELIXIRS (recipe below)
Instructions
- Cut salmon into 2-inch chunks and place into the food processor. Process for 2 seconds (you don’t want to macerate the salmon).
- Transfer the salmon to a large bowl and stir in the celery, onion, red pepper, and chives. Add the salt and Old Bay and mix well to combine.
- When ready to cook, stir in half of the egg. Form6 4-ounce patties *see notes*
- As the patties are by nature rather wet and soft, care must be taken to coat them in the flour. Add a couple of tablespoons of the flour or flour-panko mixture to a plate and coat a patty in the flour, turning it over gently on the plate and sprinkling it with the flour until fully covered. Repeat, adding more flour or flour-Panko mixture each time, as needed
- In a medium sauté pan over medium heat, warm the oil, then sauté the patties until golden brown and just cooked through, about 3 minutes per side.
Notes
* Because there are no breadcrumbs in the interior of the patties, you don’t need as much egg to hold it all together. But if you find you need more, you can add the whole egg
* If not making Whole30, you can use any gluten-free flour of your choice or a 50/50 blend of any gluten-free flour and gluten-free Panko breadcrumbs. If not making the burgers right away, mix without adding the egg and keep the mixture in a sealed container in the refrigerator for no more than 48 hours. Add half a beaten egg when ready to make and enjoy!
Whole30 Tartar Sauce Magic Elixirs
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
- Author: nocrumbsleft
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups
- Category: Dips
- Diet: Gluten Free
Description
This is one of my favorite Magic Elixirs to use for my Whole30 fish recipes! So easy and so delicious.
Ingredients
- 1-1/2 cups Whole30 compliant mayo
- 3 shallots, finely chopped
- 4 cornichons, finely chopped
- 18 green olives, pitted and finely chopped (I use Cerignola)
- 1-1/2 Tbsp fresh tarragon leaves, finely chopped
- 1 Tbsp cider vinegar, or to taste
- Tabasco to taste
Instructions
In a medium bowl, combine all ingredients and stir to combine well.
Some more of Teri’s favorite salmon recipes:
A Fabulous Middle Eastern Salmon Burger Recipe To Try Now!
Here’s a great salmon burger that has Mediterranean-inspired flavors. I start with fresh salmon that is ground or pulsed and then add plenty of fresh herbs, garlic, lemon zest, sumac, and Aleppo pepper.
Fall In Love With My Ultimate Mediterranean Salmon Bowl
Use what’s in season or your fridge to create a delicious, nutrient-filled salmon salad bowl you’ll enjoy on repeat.
Whole30 Red Curry Salmon with Avocado Crema
This Red Curry Salmon is a spectacular dish, made even better by the ease and simplicity of making something that is as fresh and tasty as you could find anywhere.
Dinner Parties Fish Gluten Free Lifestyle Paleo Recipes Seafood Weeknight Dinners What's For Dinner? Whole30Recipe salmon burger Seafood Whole30
originally published on Feb 28, 2017 (last updated Apr 2, 2024)
32 comments Leave a comment »
« Previous PostPaleo Party Platter
Next Post »Fiesta Breakfast
32 comments on “How To Make Salmon Patties: The Ultimate Whole30 Salmon Burger”
Leave a comment »
-
Kim — Reply
I just discovered you through the whole 30…love everything about your recipes and love your stories! Can’t wait to make this…on the menu for the week end. You ar really inspiring me to eat healthy! Thank you
-
Jill — Reply
Think you could freeze frozen patties and reheat??
-
Teri Turner — Reply
Hi Jill. I would say no. This is a fresh salmon burger. If you wanted to do that, I would suggest a chicken burger. We have a wonderful smoky paprika chicken burger here on the blog. https://nocrumbsleft.net/2016/05/20/smoky-chicken-burgers/
-
-
Larisa — Reply
Canyou use coconut flour if you dont have the almond meal?
-
Carolyn Bauer — Reply
I made these salmon patties last night and they were wonderful! From start to finish it took me a total of thirty minutes. I will never eat salmon from a can again. I discovered you from Whole30 and your recipes are wonderful. I also tried the chicken stew and that didn’t last. Red pepper paste is worth the five minute prep time and I cooked it overnight. Next… chicken breast and the whole chicken.
Thank you,
Carolyn -
MaryLindsay Sherrill — Reply
How many burgers does this make Terri? Making it today 🙂
-
Abigail — Reply
Is there a way to make this with canned salmon?
-
Teri Turner — Reply
no..that would be a different recipe
-
-
Kelly Kardos — Reply
Dumb question…is the salmon raw or cooked?
-
Kristina — Reply
It’s raw
-
-
Pingback: Meal Plan January 22nd
-
Pingback: Meal Plan for the Week of January 28th – The Oftedahl Kitchen
-
Michelle Jones — Reply
Hi Terri! These look delicious, I cannot wait to try! Do you have any suggestions for a replacement for the old bay seasoning? I could not find it at my local store. I was able to look up online what is in it, but seems like a lot of spices. I may just experiment with some of the spices I have, unless you have a suggestion. Thanks!
-
Teri Turner — Reply
Most grocery stores have it. It’s totally worth it! It lasts you forever and is worth the energy! You’ve reminded me that i need more, so i will also be ordering today!
-
-
Melissa T — Reply
I made these tonight. They were delicious!
-
Teri Turner — Reply
Thank you so much! They’re some of our favorites!
-
-
Pingback: MEAL PLAN January 14th
-
Kate Amies — Reply
Just made, super yummy Teri! I used zucchini instead of celery tho and it still came out nicely. Added some roast veg as a side and an arugula avocado salad. Super simple and healthy!
-
Teri Turner — Reply
It is so satisfying! Thanks for letting me know.
-
-
Sarah — Reply
Hey @nocrumbs I made a terrible mistake in making the mayo and used extra virgin olive oil…it’s terrible! Any suggestions to fix it? Thanks! @yummyglutenfree
-
Teri Turner — Reply
You’ll hafta remake it…
-
-
Pingback: Whole30 Bento Box lunch - nocrumbsleft
-
Pingback: Whole30 Meal Prep - nocrumbsleft
-
Lyndsay — Reply
Where do you buy cornichons? I’m in Virginia and have never heard of that so had to google it. Do you make them?
-
Teri Turner — Reply
Its a little pickle and you can find them at the grocery store, really its a small dill pickle and you can always just go with that if you like.
-
-
Pingback: Our Favorite January 2018 Whole 30 Recipes
-
Teri Turner — Reply
thanks love. The thing to remember because it is gluten and grain free is that it’s best to make the burgers a little smaller and handled carefully. They are scrumptious
-
-
Sara — Reply
hi there…I’m really wanting to make this but not sure I can have Old Bay seasoning. What could I sub with in individual herbs/spices?
-
Teri Turner — Reply
Yes, you can take it right out and use whatever you’d like 🙂
-
