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Home Recipe Index

Mini Wild Salmon Patties with Lemony Avocado Sauce

5 /5
Jump to Recipe Rate Recipe
By: Rachel TiemeyerPosted: 4/22/19Updated: 2/28/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

These kid-friendly salmon patties are not only some of the healthiest burgers out there, but every bite is a burst of citrusy, fresh deliciousness. They are gluten-free, dairy-free, and make a great freezer meal. It’s super easy to keep all of the ingredients for the salmon patties on hand in the pantry and in the fridge. Using canned salmon makes it economical too!

Salmon patties with lemony avocado sauce in a bowl. this …


 
Table of Contents
  • About This Recipe
  • What Makes Salmon Patties So Healthy?
  • Why I Love These Salmon Patties
  • How to Serve Salmon Patties
  • How to Freeze Salmon Patties
  • More Salmon Recipes:
  • Mini Wild Salmon Patties with Lemony Avocado Sauce

About This Recipe

The combo of the crispy, dill-infused salmon patties with the Lemony Avocado Sauce just works. The sauce at the end lends some creaminess and extra flavor on top. I eat these little burgers warm or cold, to be honest. With the sauce, they are delicious either way!

Salmon patties stacked next to a bowl of lemony avocado sauce.

What Makes Salmon Patties So Healthy?

The big gun ingredient is the Omega 3-rich wild salmon which the American diet is sorely lacking in. These burgers and the avocado sauce provide healthy fats, are high in protein, and are gluten-free and dairy-free. In other words, they fight inflammation in our bodies and fill you up at the same time. The dietician in your life will give you a standing O if you make these, I bet.

Salmon patties stacked a piece of marble with lemony avocado sauce next to it.

Why I Love These Salmon Patties

1) This recipe is gluten-free and dairy-free.

A great bonus if food sensitivities are a concern for your family. If you don’t have almond meal on hand, you can easily substitute Panko breadcrumbs or regular breadcrumbs instead.

2) Easily double and freeze a second batch for later.

You can double, triple, or even quadruple the batch easily, freezing extras for later. As long as you’re getting your kitchen and hands dirty, I’d suggest making the most of that time by doing so. Note: You do have to make the Lemony Avocado Sauce fresh.

Salmon patties in a freezer container.

3) It’s super easy to keep all of the ingredients for the salmon patties on hand in the pantry and in the fridge.

I almost always have everything I need to make them. (If you want the Lemony Avocado Sauce on top, you may have to make a trip to the store unless you usually have lemons and avocados on hand.)

4) Really economical!

Canned wild salmon is MUCH cheaper than fresh wild salmon. I paid about $2.75 per can at Aldi. One thing to know is that you will have to do a little dirty work to sort out the bones and skin over a colander. Don’t stress too much about the little bones, though. They are very tiny and brittle and you won’t notice them. Plus, they add in calcium!

Salmon patties stacked up ready to serve.

How to Serve Salmon Patties

First of all, I’d highly recommend making the Lemony Avocado Sauce in the recipe to top these cakes. The creaminess and beautiful color of the sauce contrasts well with the warm, crispy salmon patties. You could also use an all-natural Tartar Sauce for serving, if you want.

Salmon patties lined up to serve with lemony avocado sauce in a white bowl.

My kids liked them on mini buns with a slice of cheese on top, like a burger. I ate these Salmon and Sweet Potato Cakes a la carte with some of the Avocado Aioli sauce on top. Delicious!

With these salmon patties as the center piece of your meal, all you need are a few simple, healthy sides. Here are a few ideas:

  • Strawberry Avocado Salad with Honey Balsamic Vinaigrette
  • Oven Roasted Broccoli
  • Simple Boiled Baby Potatoes
  • Oven Roasted Asparagus
  • Your favorite fruit (i.e. cantaloupe, grapes, berries)

How to Freeze Salmon Patties

It’s easy to freeze salmon patties. They turn out tasting just like you made them fresh, if you freeze them this way:

Freeze For Later: Put the salmon patties together, but do not cook them. Freeze in a freezer bag or container in a single layer. If stacking patties, divide single layers with parchment paper.

Prepare From Frozen: Thaw completely in the refrigerator for 24-48 hours. Then cook according to the directions.

More Salmon Recipes:

Here are few more salmon recipes from our collection you might enjoy…

  • Salmon and Sweet Potato Cakes
  • Asian Salmon
  • Straight From Alaska Salmon Burgers

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Mini wild salmon patties with lemony avocado sauce in a bowl.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

Mini Wild Salmon Patties with Lemony Avocado Sauce

These kid-friendly mini salmon patties make for some of the healthiest burgers out there! Every bite is a burst of savory, salty, fresh deliciousness. Keep all the ingredients on hand in the pantry and fridge to throw together in minutes or make a few batches to freeze ahead of time. The Lemony Avocado Sauce at the end adds some creaminess to complement the crunchy texture and flavor of the patties.

Yield: 6–7 mini salmon burgers (1/4 cup mixture each) 1x
Prep: 5 minutesCook: 8 minutesTotal: 13 minutes
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Ingredients

Salmon Patties:

  • 1 (14.5 ounce) can of wild salmon, skin and bones removed (drain extra liquid)
  • Juice and zest of half a lemon
  • 1/4 cup finely chopped fresh parsley (or 1 tablespoon dried parsley)
  • 2 garlic cloves, minced
  • 1 teaspoon dried dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried minced onion (or 1/2 teaspoon onion powder)
  • 1/4 cup blanched almond flour/meal (or you can use all-purpose flour if you don’t care if it’s gluten-free)
  • 2 large eggs, beaten
  • Avocado oil (or your preferred cooking oil)

Lemony Avocado Sauce:

  • 1 medium to large ripe avocado, halved and pitted
  • Juice of 1/2 a lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried dill
  • 1–2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • dash of hot sauce (optional)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. In a medium mixing bowl, place the salmon, lemon juice and zest, parsley, garlic, dill, Dijon, salt, pepper, minced onion, almond flour, and beaten eggs. Gently stir with a fork until combined.
  2. Use a 1/4 cup measuring cup to scoop out the mixture and then form into small burger patties. Place in a shallow dish, cover, and refrigerate until ready to use. It’s best to chill them for about an hour to help them hold together better, but you can make them fresh.
  3. Make the Avocado Sauce: Mash all the ingredients together in a small mixing bowl using a fork (or mix in the food processor), cover with plastic wrap, making sure to place it directly onto the surface of the sauce to prevent browning. Refrigerate until ready to use. You can make this up to about 2-3 hours prior to making the burgers. It will start to brown after a while, though, so try to make it fresh beforehand.
  4. Pour enough oil into the bottom of a large skillet to cover the bottom. Heat oil over medium heat until shimmering. Once the oil is hot, carefully place some of the salmon burgers in the pan, leaving room between them. Cook on each side about 3-4 minutes, or until a golden crust forms. (Total cook time is 6-8 minutes per batch.) Keep warm on a parchment-lined sheet pan in a warm oven that’s been preheated to 200°F until ready to eat.
  5. Serve warm with Lemony Avocado Sauce on top. For kids: place on a mini wheat bun with a slice of your favorite cheese. Mine even like it with…gasp…ketchup. 🙂

Freeze For Later: Follow Step 1. Use a 1/4 cup measuring cup to scoop out the mixture and then form into small burger patties. Place in a shallow freezer dish or bag in single layers. Use Parchment paper to divide layers, if needed. Cover tightly or seal, squeezing out any excess air. Freeze for up to 3 months.

Prepare From Frozen: Thaw in the refrigerator overnight. Cook according to instructions beginning with Step 3.

© Author: Rachel Tiemeyer
Cuisine: American Method: Saute

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Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. Bettie says

    Posted on 4/13/24 at 9:24 am

    Love salmon& the different way I can cook this😋

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 4/16/24 at 5:46 pm

      Glad to help you find a new way to enjoy salmon. Thanks for taking the time to leave a review Bettie!

      Reply
  2. Jessica L says

    Posted on 1/24/24 at 7:01 am

    Loved these, esp w the sauce!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/24/24 at 8:55 am

      I’m a big fan of the sauce. 🙂 Thanks for taking the time to leave a review Jessica!

      Reply
  3. Alyena says

    Posted on 8/26/22 at 9:31 pm

    Absolutely yummy and soo quick to whip up!

    Reply
    • Rachel Tiemeyer says

      Posted on 8/28/22 at 12:43 pm

      Awesome! Glad you enjoyed this healthy meal. I need to make this for my own fam again soon.

      Reply
  4. Rebekah says

    Posted on 3/18/21 at 11:00 am

    I will be pulling the other half of this recipe out of the freezer for dinner tomorrow! We have liked these every time we’ve tried them. They are very good with the lemony avocado sauce, or I have made homemade tartar sauce if I don’t have an avocado sitting around. Canned salmon is a great, affordable way for us to have fish semi-regularly.

    Reply
    • Rachel Tiemeyer says

      Posted on 3/19/21 at 8:56 am

      Thanks for taking the time to leave your feedback and a rating, Rebekah. Really glad you enjoy these salmon patties.

      Reply
  5. Marie says

    Posted on 3/3/21 at 6:16 am

    My husband and I love these! We served them over butter lettuce which was the perfect contrast the richness of the avocado and salmon. I did sneak a table spoon of mayo into the avocado sauce to cut some of the lemon. Plus we now have another dinner in the freezer! Thank you for this great recipe.

    Reply
    • Rachel Tiemeyer says

      Posted on 3/3/21 at 8:02 am

      Hey, that’s fantastic, Marie. So glad you like them. Thanks for the tip about the mayo and taking the time to leave a review.

      Reply
  6. Tracy says

    Posted on 4/30/19 at 9:33 pm

    Made this tonight. They were great! Thanks for the (inexpensive) recipe.

    Reply
    • Tracy says

      Posted on 4/30/19 at 9:34 pm

      On buns for the kids; on an arugula salad for the parents.

      Reply
  7. John says

    Posted on 4/22/19 at 1:41 pm

    “I serve them on a mini bun with a slice of cheese”
    With a bun and cheese, I like it more!
    Thanks for the recipe! Now I lose weight!
    It is a pity that in the recipe there is no bacon)))

    Reply

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