Sunday, February 10, 2013

Grain-Free Salmon Patties

These are my hubby's specialty.  He is Southern through and through.  It's one of the things I love most about him.   We love cooking together, but I must admit as our children get older and our schedule fills with activities it is less often we get to share this pleasure.

My love usually takes at least one dinner off my hands and a couple of lunches a week.  I must admit this is the greatest perks of him working at home...well besides stealing kisses whenever I like :)

In the spirit of the South, here's a traditional recipe made to fit into our GAPS lifestyle.  Hope you like it!   We eat these every other week or so, it is a tasty way to get your fish servings in.

These are super filling and they reheat well in the oven (or microwave), you can also freeze them for another night.  For the cause of laziness, whenever I make the mess of frying, I try to make extra if it will freeze well or at least put it in the fridge for lunch the next day.

Here's the recipe:
Makes 10-12 Patties (See below for 1/2 the recipe.)

4 cans of Alaskan Wild-Caught Salmon (with bones and skin)
4 eggs (preferably from free-range chickens)
1 tsp. of dill
juice of one lime
2 tsp. of Old Bay or your favorite Seafood Seasoning*
6 cloves of garlic minced
1 1/2 cups of Almond flour (preferably from Activated Almonds)
2 chopped green onions or 2 tsp of minced dried onions
1/8 cup or more of frying substance (I used tallow, but lard or palm shortening would work great too.  Butter might be okay, but it would be harder to keep it from burning.)

Add all of the ingredients to a large bowl (very large), except the Almond Flour.  Mix very well.  With a fork if you must, but the best is with your hands.  I'm not going to lie, I am totally grossed out by this, so again I state, this is my husband's specialty!

You have to break up the bones as you go, or you will bite into them, so spend some time mixing this stuff until it almost looks like pate.  Then mix in the Almond Flour and continue mixing until it is fully combined.

Heat fat over medium-med/hi heat.  Form patties and add to hot grease.  Cook each side 3-5 minutes and flip as necessary.  I know a burger you are only supposed to flip once, but this doesn't get drier if you keep flipping it.  Just keep cooking until they are browned on the outside and warm all the way through.  As the eggs cook, the patty will become nice and firm.

When done place on a wire rack and add another round to the pan.  Serve with Southern side dish of your choice and Creamy Dill Sauce.  (recipe follows)

Creamy Dill Sauce
1 tsp. of dill
1/4 cup of kefir or buttermilk
juice of 1 lime
1/2 tsp. of Old Bay
1 tsp. dried minced onions
1/4 cup of mayo (make your own)
1/8 tsp. of garlic powder
a dash of cayenne (optional)

Mix all of the ingredients together.  Allow to sit for 10 minutes or so.  Serve.

Here's 1/2 the recipe if you don't have an army to feed like I do.
Makes 5-6 patties

2 cans of Alaskan Wild-Caught Salmon (with bones and skin)
2 eggs
1/2 tsp of dill
1 tsp of Old Bay Seasoning or your favorite Seafood Seasoning*
Juice of 1/2 a lime
3 cloves of minced garlic
3/4 cup of almond flour
1 chopped green onion or 1 tsp of dried minced onions
3 tbsp or more of frying substance

*Old Bay Seasoning contains a lot of salt.  If you are using a seafood seasoning that is salt-free, make sure to add sea salt to your mixture as well.

Today, these made the perfect Sunday lunch fare and we had a few leftover for later this week.  I served them with a Grain-free Squash casserole (which needs some perfecting) and Cinnamon Buttered Apples.  Now I'm ready for a Sunday nap!

Love and Butter,


Shared on: Real Food Wednesday, Wheat Free Wednesday, Fight Back Friday, Fresh Bites Friday
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  1. Yum! I've been hankering for salmon (or crab) cakes. LOVE Old Bay seasoning. Thanks for posting!


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