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Easy Canned Salmon Patties with Remoulade Sauce Recipe

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These Easy Canned Salmon Patties are a delicious and quick protein-packed meal perfect for any day of the week. Made with simple ingredients including canned salmon, almond flour, and fresh herbs, these patties are pan-fried to a golden brown perfection and served with a tangy remoulade sauce that adds a burst of flavor. Perfect for a hearty lunch or dinner, they are gluten-free, quick to prepare, and sure to satisfy your seafood cravings.

Ingredients

Salmon Patties

  • 3 (7 oz) cans salmon, drained
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1/2 cup almond flour (or gluten-free bread crumbs or crushed pork rinds)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped chives
  • 2 tablespoons parsley, chopped
  • 1/4 cup chopped sweet onion
  • 2 tablespoons avocado oil (for frying)

Remoulade Sauce

  • 1/2 cup mayonnaise (or Greek yogurt or dairy-free yogurt)
  • 1-2 teaspoons horseradish sauce (adjust to taste)
  • 1 tablespoon pickle juice
  • 2 teaspoons lemon juice
  • 2 1/2 teaspoons paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning
  • Salt to taste

Instructions

  1. Prepare the Salmon Patties: In a large mixing bowl, combine the drained canned salmon, egg, 2 tablespoons mayonnaise, almond flour (or chosen substitute), lemon juice, Dijon mustard, garlic powder, onion powder, sea salt, black pepper, chopped chives, chopped parsley, and sweet onion. Mix all ingredients thoroughly until well combined.
  2. Form Patties: Shape the salmon mixture into 6 to 8 patties, each about 1/2 inch thick. Ensuring uniform thickness helps them cook evenly.
  3. Cook Patties: Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Once hot, add the patties and cook for 5 to 6 minutes on each side, or until they are golden brown and cooked through. Carefully flip them to avoid breaking.
  4. Make Remoulade Sauce: In a small bowl, whisk together 1/2 cup mayonnaise (or Greek/dairy-free yogurt), horseradish sauce, pickle juice, lemon juice, paprika, garlic powder, Old Bay seasoning, and a pinch of salt. Taste and adjust seasoning as needed to your preference.
  5. Serve: Plate the salmon patties and serve them warm with a side of the tangy remoulade sauce. Enjoy as a main dish or sandwich filling.

Notes

  • You can substitute almond flour with gluten-free bread crumbs or crushed pork rinds if not following Whole30.
  • For a dairy-free option, use dairy-free yogurt in the remoulade sauce instead of mayonnaise or Greek yogurt.
  • Adjust horseradish amount in the sauce based on desired spice level.
  • Ensure to drain canned salmon well to prevent soggy patties.
  • The patties can be made ahead and refrigerated for up to 2 days before cooking.
  • Serve with a side salad or on a gluten-free bun for a complete meal.

Find it online: https://recipethrive.com/easy-canned-salmon-patties-with-remoulade-sauce-recipe/