Salmon is probably one of our most favorite fish to enjoy! The color of wild caught salmon is just so amazing – Mother Nature outdid herself there. All the years fishing in the mountain lakes west of Denver where I grew up, I pulled in some pretty spectacular rainbow trout! They’re also beautiful and very tasty, but not quite as colorful as salmon.
When you enjoy wild caught salmon you sometimes have leftovers and one does not waste this kind of deliciousness. I suggest you make an extra serving our caramel garlic glazed salmon. With the extra, you too can enjoy wild caught salmon patties. Which is basicallly how this recipe came to be! Not mad about it! Had our friend Alli of @allisappetite test them for us a couple weeks ago and she and her hubby enjoyed them so much!
Pairing the leftover salmon with fresh dill and lemon is literally a win with flavors all over the place. Enjoy these patties with the tasty tartar sauce. It’s so easy to stir together using our garlic chive pickles that I suggest you stir it up while the patties cook. I’m a “saucey” kinda gal and will reach for a sauce anytime. Perfectly lovely with just a squeeze of fresh lemon though, so enjoy them either way regardless.
We make these in our Cuisianart air fryer so they are done in no time. However, the oven also works and there are directions for that as well. These patties brown up so nicely given the fat content of the fish as well as the mayo, you will be amazed at how pretty they are.
Our favorite ingredients used in this recipe!
- Redmond Real Salt, lemon pepper grinder
- Primal Kitchens mayonnaise
- Otto’s Naturals Cassava Flour
- Bucher Box Wild Caught Salmon
- Red Boat Fish Sauce
BUTCHER BOX: A couple years ago we decided that if we were going to enjoy seafood it was only going to be wild caught seafood. It’s better for the environment, better for the sustainability of the seafood and better for our health. Since we don’t live near the ocean, we obviously need to purchase our seafood frozen and from a reliable source. For 2020 we decided we would also add sustainable meats and poultry to enjoy, so we jumped on board the Butcher Box train. Very happy with this subscription service and also LOVE that they use eco friendly packaging as well!
dilly salmon pattiesCourse: Main Dish, Whole30, 21DSDCuisine: seafoodDifficulty: easy
a simple & tasty way to use leftover salmon, ready in no time!
2 cups wild salmon, cooked & flaked
¼ cup mayonnaise
2 green onions, diced
2 tblsp red onion, diced
zest of 1 lemon
½ tsp Redmond Real Salt, lemon pepper grinder
½ tsp granulated garlic
1 tsp fresh dill, finely chopped
Splash of Red Boat fish sauce
3 tblsp Otto’s Cassava Flour
1 egg, room temperature, whisked
fresh lemon wedges, for serving
- tartar sauce
½ cup mayonnaise
2-3 tblsp chopped garlic chive pickles
1 green onion, chopped
1 tblsp fresh lemon juice
1 tsp fresh dill, finely chopped
¼ tsp Redmond Real Salt
- In a medium sized bowl, add salmon, mayo, green and purple onions, lemon zest, salt, garlic, dill and fish sauce. Stir together carefully until combined well and salmon is broken up.
- Sprinkle cassava flour on top and pour egg on top of that. Stir together carefully (I like to keep the salmon from getting completely mushy) till combined well. Let sit for 5 minutes while you make the tartar sauce.
- Add all tartar sauce ingredients to a small bowl, stir to combine. Taste and add more salt or lemon juice to your liking.
- Shape salmon mixture into 5-6 patties. AIR FRYER: prepare rack following manufacturer’s directions. Air fry at 425° for 5-6 minutes, flip them over and continue for an additional 5-6 minutes or until golden. OVEN: place patties on a parchment lined baking sheet, bake at 425° for 10-15 minutes, flip and bake an additional 8-10 or until golden brown.
- Remove from AF/Oven and serve with tartar sauce. Store any leftovers in the fridge for 4-5 days. Reheat in an air fryer for 5 mins or until warmed through.