Wild salmon has omega-3s which are a great anti-inflammatory! Buying the canned wild salmon is easy and makes it more affordable too! This recipe was developed from one I found online that I modified a bit. Everyone loved these and they were also really good as leftovers.
- 24oz canned wild salmon
- 3/4 tsp Himalayan salt
- 1-2 tbsp dried dill
- 1/3 cup red onion, finely chopped
- 1 lemon or lime, juiced
- 1/2 cup grated parmesan cheese
- 1/2 cup panko bread crumbs (I used gluten free, could also use almond meal)
- 3 tbsp Primal Kitchen Mayo
- 2 eggs
Drain salmon. In a large bowl, mix all ingredients in the order listed, with the egg being last to bind it altogether. Using a 1/3 cup measuring cup, scoop out and form a patty.
To cook, you can use a large skillet or a big griddle. Wait for the temperature to heat up (med-high), add avocado oil, cook until golden brown (about 5 minutes) and then flip.
Makes 11 patties.
