Growing up on Vancouver Island meant I ate loads of fresh caught salmon. Sockeye and Coho have always been my favorite protein. This recipe emerged from a craving I had for Southwest flavours and a Sockeye salmon filet I had on hand. These can be made a little bit larger and made into Salmon burgers. These are naturally low carb, Keto, Paleo and Whole30 friendly and are egg free as well. These patties are versatile enough to make a light lunch or brunch or a light dinner.
Pulse the ingredients in the patties, with the exception of the cilantro. Once the ingredients are well chopped and start to come together, add cilantro and pulse until herb is chopped.
Heat up a large saucepan over medium heat. Add avocado oil. Form the mixture into patties with your hands. Once pan is heated add 3-4 of the patties and cook for about 3 minutes on each side, or until they are fully cooked. Be careful not to overcook or they will become dry.
Place cooked patties on a paper towel lined plate to soak up any excess oil and repeat process with remaining patties. It is very easy to overcook fish and have it become dry. To test for done-ness you can touch the top of the patty with your index finger and it should still have some give to it. If it is fully firm to the touch it is overcooked (internal temp using thermometer should be 125-130 F)
Whisk all the ingredients for the sauce in a small bowl and store in the refrigerator until you are ready to serve over the patties. The sauce can be made a day or two in advance.
Ingredients
Directions
Pulse the ingredients in the patties, with the exception of the cilantro. Once the ingredients are well chopped and start to come together, add cilantro and pulse until herb is chopped.
Heat up a large saucepan over medium heat. Add avocado oil. Form the mixture into patties with your hands. Once pan is heated add 3-4 of the patties and cook for about 3 minutes on each side, or until they are fully cooked. Be careful not to overcook or they will become dry.
Place cooked patties on a paper towel lined plate to soak up any excess oil and repeat process with remaining patties. It is very easy to overcook fish and have it become dry. To test for done-ness you can touch the top of the patty with your index finger and it should still have some give to it. If it is fully firm to the touch it is overcooked (internal temp using thermometer should be 125-130 F)
Whisk all the ingredients for the sauce in a small bowl and store in the refrigerator until you are ready to serve over the patties. The sauce can be made a day or two in advance.