Super Salmon Patties


    • 2 cans (15oz each) canned salmon or 1 Lb cooked salmon, chilled and de-boned
    • 2 ribs celery, finely chopped
    • ¼ cup chopped fresh parsley
    • ½ cup or 3 green onions finely chopped
    • 1 small jar capers
    • 3 Tbsp Gluten free Worcestershire sauce
    • 2 Tbsp coconut aminos
    • 1 large clove garlic minced
    • 1 Tbsp cumin powder or to taste
    • ¼ tsp cayenne (omit on strict gut repair)
    • 2 tsp paprika (omit on strict gut repair)
    • 3-4 Tbsp freshly chopped dill or 2 Tbsp dried dill
    • ½ tsp freshly ground black pepper or to taste
    • ½ tsp celery salt
    • ¾ cup ground chia seed meal
    • Sea Salt to taste

1 cup coconut oil or avocado oil for sauteing, you may need more.


1. In a medium bowl, use a fork to flake the salmon. Add the celery, parsley, onions, capers, Worcestershire sauce, coconut aminos, celery salt, garlic, cayenne, pepper, dill, cumin, paprika and combine thoroughly. Next, make patties about ½ cup each. Place patties on a plate, cover tightly and refrigerate for at least an hour.
2. In a large skillet or flat grill pan heat some of the coconut oil over medium heat for your first batch. Gently place chilled patties in skillet and cook until browned, about 5-7 minutes, then carefully flip and brown the other side. I cook them in batches and I use a mesh splatter guard.
3. Drain patties on paper towels and serve on a bed of baby spinach with fresh dill as garnish.
4. This recipe is simple to double and left-overs are easily heated in a toaster oven or wonderful ground up and mixed with fresh salad the next day. This feeds 5 easily with left-overs.

Aioli Mayonnaise

  • 1 cup macadamia nuts
  • ¾ cup water, or as needed
  • 1 teasponn minced garlic, or to taste- I usually just toss in 1-2 cloves of garlic
  • ½ teasponn sea salt, or to taste
  • Blend all ingredients into a smooth mayonnaise in the food processor, adding more water as needed to produce desired consistency
  • Can store for 4-5 days in a tightly lidded glass jar in the fridge, so feel free to make extra and use it as adip with veggies!

Bon Appetit!

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