Sunday’s in our house is Salmon Sunday’s – with good reason as we always have salmon on Sunday’s! It is by far my favorite fish with its buttery creamy texture and no-fuss preparation. I don’t even use oil when I cook it as it contains its own healthy fats that emerge when it’s cooked! While I love my go-to salmon recipe, I wanted to switch it up a bit.
Confession: canned fish makes me leary. I usually stay away from it, however, I will say that it has come a long way from when I was growing up. One of my favorite brands that I use is Safe Catch. It has the lowest mercury of any canned fish. I use their tuna often especially with my Avocado Tuna Cakes and my No Mayo Tuna Salad.
In keeping with my simple recipes, this one too only has a handful of ingredients that you most likely will have on hand.
Old Fashioned Rolled Oats
Mustard (I used grainy dijon)
Spices such as turmeric, S&P, garlic powder, and TJ’s 21 seasoning salute
First, grind the oats in a food processor to make oat flour (can sub almond flour or GF flour too). Add to a large bowl along with the other ingredients and the canned salmon. Mix everything well together. Option to leave some salmon chunks or not. I measured mine out with these egg rings to make them perfectly round patties. Option to fry them up with a bit of olive oil in a skillet or bake them in the oven. I baked mine at 400f for about 10 minutes and they came out perfect with a nice crispy outer edge.
I am currently enjoying these with avocado and roasted veggies all week for lunch. Next, I am thinking salmon burger! Also great over salad, make mini ones and dip in hummus….I mean it’s infinite possibilities here!
Simple Salmon Patties
- 2 cans Salmon Safe Catch
- 1 cup oat flour blend old fashioned oats
- 2 tbsp mustard
- 1 egg
- 1 tbsp lemon juice
- 2 tsp turmeric
- 2 tsp garlic powder
- 2 tsp TJ's 21 seasoning salute optional
- 1 tsp salt
- 1 tsp pepper
Preheat oven to 400f and grease a baking sheet (I use parchment paper for easy clean up)
After grinding oats into flour, add to a large bowl along with all other ingredients.
Mix well (optional to leave chunks)
Form into patties (I got 5 from this recipe-option to make them any size you want!)
Place on a baking sheet and cook for about 10 minutes. (depending on size)
Keep in the fridge for a few days. Can warp and freeze too.
*recipe adapted from www.onceuponapumpkin.com