One of the most frequently searched-for recipes found on my site is my egg-free, gluten-free Salmon Patties. It makes me so happy to know I’m helping some people figure out how to make something delicious again after losing eggs and gluten from their diet!
Unfortunately, that recipe was from my early days of blogging. The photos are TERRIBLE. A few months ago I dug out those old photos with the plan to edit them to make them look a whole lot better. Then American Airlines stole my hard drive and almost all the original photos I took for this blog are gone…including the salmon patty photos. Grrr.
Well, the other night I decided to make salmon patties for dinner again.
Since Zac can have eggs, I usually make them with eggs for Darrel, Zac and myself, and separate a small amount of salmon batter for Jed that is egg-free.
The other night, as it happened, we were out of eggs.
Egg-free salmon patties for everyone!
We’ve grown up quite a bit since that first salmon patty recipe; back then, I used canned salmon and called it “good enough”.
Now, with histamine issues, we buy our salmon from Vital Choice seafood. They catch the fish, clean it, and flash freeze it right there on the boat. This salmon is probably the lowest histamine fish you can find anywhere!
Our salmon patties now start with fresh, beautiful real salmon.
I suddenly realized that I could take new photos of the salmon patties to update that recipe! So I grabbed the camera and took some beautiful pics.
Then I realized that since then, I’ve made a few adjustments to my original recipe. (Big surprise that I tweaked something, right?) I decided to just write a whole new egg-free, gluten-free salmon patty recipe to satisfy my Google friends, rather than just updating the photos off the old recipe.
Here’s how I make egg-free salmon patties now:
Start with salmon. I’ve used the salmon raw and tried to make patties that way, and it works; it’s just so much nicer and easier to do when the salmon is already cooked.
Bake the plain salmon at 400 degrees for about 15 minutes until it’s nice and flaky.
Take that lovely baked salmon and throw it in a bowl. Grab a whisk and use it to break the salmon into flaky bits.
Once the salmon is flaked up, start your pan heating up. Add some oil or fat to a skillet, and set it over medium heat. Make sure it’s nice and hot before you ever put a patty in to make sure you get the prettiest salmon patties ever!
While we can all eat the same salmon patty, now, we can’t use the same oil. Zac only has tallow as a safe cooking fat, and since that is harder to come by than olive oil, I try to save it just for him. So I cooked the patties in two separate pans. Doing so helped me see a distinct difference in how the patties come out based on skillet type. If you have a cast iron skillet, USE IT. The patties come out absolutely gorgeous in cast iron!
In regular stainless steel pans? They cook okay, and they taste fine, but they don’t LOOK as beautiful.
Anyway, salmon is flaked, pans are heating on the stove, so now, start adding your “stuff”.
I now add about 3/4 c. of shredded zucchini to our salmon patties, because, why not? It adds nothing to the flavor, but it boosts the nutrition factor and makes the patties cook up nicer.
I also simplify things by NOT making a batter to pour in. Instead, I add about 1/2 c. of quinoa flour directly to the salmon and stir it around. Then I add about 3 T. of water and stir it around. I usually end up adding about 5-6 total T. of water, but the end amount depends on how the batter turns out. Zucchini can vary a bit in how much wetness it adds to the recipe.
You can get creative, if you’d like; add some seasonings or different vegetables to make this unique every time!
Just know that in the end, you want to have a salmon patty mix that looks and feels just like the regular, egg and wheat flour mix of old.
Scoop some mix into your hand and shape it into a patty form. Then lay it in the skillet.
Let the patties cook for 3-4 minutes, then flip them over. Cook for another 3-4 minutes.
Then plate them up, add a side dish, and enjoy a delicious, egg-free, gluten-free salmon patty that tastes amazing!
Look at how beautifully they cut into bites!
- 1 lb. salmon
- ¾ c. shredded zucchini
- ½ c. quinoa flour
- 5-6 T. water
- salt & pepper (to taste)
- seasonings (to taste)
- Bake the salmon at 400 degrees for 15 minutes, or until nice and flaky.
- Put the baked salmon in a bowl; use a whisk to break it up into nice flakes.
- Start heating your oil in a skillet over medium heat on the stove.
- Add shredded zucchini, quinoa flour, and any salt, pepper and seasonings you wish to the salmon.
- Add 3 T. of water to the salmon. Stir together well.
- As needed, add more water, 1 T. at a time, to make the salmon patty batter look like regular egg and gluten filled salmon patty batter.
- Scoop the salmon into your hands and shape into patty form.
- Lay in the skillet, and cook for 3-4 minutes.
- Flip, then cook for an additional 3-4 minutes.
- Plate up those delicious salmon patties, and enjoy!
What do you like to add to your salmon patties?
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