Print Options:

Southwest Salmon Patties

Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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 salmon and southwest spices craving. These can be made a little bit larger and made into Salmon burgers. These are low carb, Keto, Paleo and Whole30 friendly and are egg free as well.

 Avocado Oil for frying
 1 Fillet wild salmon, skinned and chopped into large chunks
 Zest of one lime
 ½ Lime, Juiced
 1 tsp Ground Cumin
 1 ½ tsp Ground Chilli Powder
 ½ tsp Ground Coriander seed
 1 Shallot, halved
 1 Garlic Clove, peeled
 ½ Bunch Cilantro
 1 Jalapeño pepper, seeded and halved
Chipotle Lime Sauce
 ¼ cup Follow your Heart brand Vegan Mayo
 1 Follow your Heart brand Vegan Sour Cream
 1 Lime, juiced
 1 pinch Sea Salt
 3 Sqeezes of Ole foods Chipotle Paste or use 1 jalapeño in adobe sauce

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 medium saucepan over medium heat. Add Avocado oil. Form the mixture into patties with your hands. Once pan is heated add 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.

Chipotle Lime Sauce

Whisk all the ingredients for the sauce in a small bowl and store in the refrigerator until you are ready to serve.

Nutrition Facts

Servings 6