The summer is coming to a close, but it’s still been hot enough to coat me with a sheen of sweat whenever I go out to the garden after 10 am, so I’ve been craving lighter and brighter meals lately to weather the heat. We have our freezer stocked with filets of Alaskan salmon thanks to this northwest salmon share we’ve been doing for the past few years, so I’m always brainstorming ways to cook with them, and these salmon patties have been a godsend on both the refreshment and utility fronts. Bright, moist, herbaceous, and packed with flavor, they’re the perfect swan song to the heat of summer.
They’re also incredibly good for you, to boot! Some of my favorite ingredients that make these salmon patties extra-healthy (and delicious) are:
- Zucchini: This veggie does double duty with a ton of vitamin C as well as adding a subtle summery sweetness and moisture to the patties (dry patties of any kind—burger, salmon, or otherwise—are a big no no in this household).
- Almond meal: Most folks use breadcrumbs, but I’ve been mostly gluten-free to avoid inflammation because of an auto-immune disease I was diagnosed with this year (endometriosis stinks). Almond meal gives you the same texture and binding quality, but with healthy fats and protein instead of refined flour.
- Green onions and chives: They add that super-savory undertone that only the allium family can bring. And when baked up, the white part of the green onions gets a gentle sweetness to it. Plus they have vitamin K and C as well!
- Red salmon: We can’t forget the salmon, now can we? Buttery, delightfully ocean-y, and tender, its hands-down my favorite fish (I love it most raw, but cooked is a close second!) And it’s loaded with omega 3 fats which are insanely good for fighting inflammation in the body.
And if you don’t care about nutrition, that’s fine, too! These will still taste amazing regardless. Also, I made a little dip that goes along with it that is quite zippy indeed. There’s a generous dose of fresh lemon juice and zest, as well as chives, dill, and red pepper flakes. It’s mixed with greek yogurt and mayonnaise to make a wonderfully creamy and bright accoutrement to the pink and warm salmon patties.
It’s also worth mentioning that these salmon patties are baked, not fried. I hate frying food at home because the oil always splatters everywhere and makes a big greasy mess afterwards, and then I’m left with a bunch of frying oil that I can’t really dump down the drain (we’re on a septic system), so I end up tottering out to the woods with a pot of cooled oil to dump it in the wilderness for animals to lick up. It’s a real hassle, and why I avoid frying whenever possible. So if you’re like me and enjoy the hands-off nature of baking your dinner, this will please you immensely. Goodness, I’ve prattled on about salmon patties for a good while now! It’s about time I share the recipe, thank you dear reader for sticking with me this long, and I hope you enjoy it as the summer nears its end.
P.S. This Greek salad is one my dad used to make at his Greek deli for over 32 years, and it goes great with these patties! The best way to enjoy summer’s tomatoes, IMHO.
Healthy Salmon Patties with Creamy Lemon Herb Dip
These moist and herby salmon patties are made with chives, dill, zucchini, almond meal, and cooked salmon for an easy healthy dinner.
Salmon Patties
-
14
ounces
cooked fresh salmon or canned pink salmon -
1
cup
almond meal -
½
yellow onion
grated -
1
small zucchini
grated (about 1 cup) -
2
green onions
thinly chopped -
¼
cup
fresh chives
chopped -
2
tablespoons
fresh dill
chopped -
2
eggs
whisked -
½
cup
parmesan cheese
grated -
1
tablespoon
olive oil -
3/4
teaspoon
salt -
¼
teaspoon
pepper
Creamy Lemon Herb Dip
-
¾
cup
Greek yogurt -
1/3
cup
mayonnaise -
3
tablespoons
lemon juice -
2
tablespoons
lemon zest -
2
tablespoons
fresh chives
chopped -
1
tablespoon
fresh dill
chopped -
1 to ½
teaspoon
red pepper flakes -
½
teaspoon
salt -
¼
teaspoon
black pepper
Salmon Patties
-
Preheat the oven to 400 degrees Fahrenheit. Mix all the ingredients except the salmon together in a large bowl until combined and well-mixed. Add the cooked salmon and gently stir it together to maintain some of the flakes of the salmon (it has a nicer texture if the salmon isn’t in teeny tiny pieces).
-
Line a baking sheet with parchment paper and set it aside. Use a ¼ cup measurer to scoop up some of the salmon mixture and form a 2 ½ to 3-inch wide patty (you can grease your hands with cooking oil to prevent the mixture from sticking).
-
Place the patties on the tray, then bake in the oven until slightly puffy and lightly golden around the edges, about for 20 to 25 minutes.
-
Remove from the oven and serve alongside the Creamy Lemon Herb Dip.
Creamy Lemon Herb Dip
-
While the patties are in the oven, mix all the ingredients together and set aside. Serve with the cooked salmon patties.
