Recently I slow cooked salmon fillets and then used the cooked salmon to make AIP salmon patties. Delicious success! These AIP salmon patties are wonderful hot from the skillet and also terrific as leftovers right out of the fridge. The consistency is great and they hold together really well.
When I first started the autoimmune protocol I tried a number of times to make salmon patties and none of them were very appealing. The worst ones were when I substituted roasted yam for the potatoes from a pre-AIP recipe and then eliminated the egg and added coconut flour to hold them together. The patties broke into tiny chunks and they had a really sweet taste.
If you’ve been following my blog you know that I am budget conscious so these didn’t get chucked out. I did eat them all up but without any help from my husband who normally eats everything in sight! The only way that I could tolerate them was if I broke a pattie apart and added small amounts to a veggie stir fry.
AIP salmon patties on the road
Last week I took these AIP salmon patties on a long drive (12 hours spread over two days) and this week another 11 hour drive all in one long day. These patties are yummy cold or at room temperature and perfect for a picnic on the road or on a hike.
That reminds me, on this trip I found another benefit of being on the autoimmune protocol. Check out my discovery!
Food to Heal Ourselves
Delicious salmon patties that are great hot or cold.
15 minPrep Time
10 minCook Time
25 minTotal Time
8-9 ounces cooked salmon (about 2 cooked salmon fillets), flaked
1 tablespoon lemon juice (about half large lemon juiced)
3 teaspoons lemon zest (from one whole lemon)
small red onion (minced)
1/3 cup minced green onions and/or chives
1 teaspoon salt
1/4 cup cassava flour
2 teaspoons dried or fresh dill (optional)
1 level tablespoon gelatin
1/4 cup water
In a medium sized bowl combine flaked salmon, lemon juice and lemon zest, minced red onion, minced green onions and/or chives, salt (dill if using) and cassava flour.
In a small pot sprinkle one tablespoon gelatin on top of 1/4 cup water. Bring to a simmer stirring until the gelatin is dissolved.
Gently incorporate the gelatin egg into the salmon mixture.
Using a 1/2 cup measure, pack the salmon mixture into the measuring cup, then tap the contents out onto a sheet of wax paper or parchment paper.
Press the patties down until about 1/2 inch thick.
Refrigerate for an hour or more.
Add enough oil to cover the bottom of a skillet to about 1/4 inch.
Fry on low/medium heat for 5-6 minutes on each side.
Keeps well in the fridge for 2-3 days (if they last that long).
Avocado oil is the best for frying these patties.
I’d love to hear all about a great AIP salmon pattie recipe that you have created … leave a comment.