Crispy Mediterranean Salmon Patties Recipe Is High-Protein & Low-Carb (30 Minutes) by Elisa Schmitz
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Those of you who follow my recipes know how much I love fresh salmon. I make all kinds of salmon recipes during the busy week because they are so quick, nutritious and delicious. Typically, I'm left with some extra salmon, which means I also make dishes using leftover salmon. And, I often like the leftover salmon dishes just as much (or even more) than the original dish!
This crispy low-carb Mediterranean salmon patties recipe is a perfect example. These wholesome salmon cakes are moist and tender on the inside and crispy and golden on the outside. Plus, they offer the health benefits of salmon and the health benefits of red peppers, among others. Best of all, this nutritious and delicious salmon recipe is a flavorful addition to a heart-healthy Mediterranean Diet!
Here are the simple ingredients you need to make this gluten-free seafood dinner recipe: cooked (or canned) salmon, extra virgin olive oil, onions, red peppers, celery, eggs, lime juice, Dijon mustard, Parmesan cheese, cheddar cheese, almond flour and fresh dill. You sauté the fresh vegetables in olive oil until crisp-tender. Next, you combine all the ingredients to create the salmon patties. You then cook the Mediterranean patties in a cast iron skillet until crispy and golden. So quick and easy, and ready in only about 30 minutes!
I served these savory salmon cakes for dinner with a fresh salad and a side of tzatziki sauce for a seriously tasty meal. They also would be delicious served as an appetizer or a fun snack with your favorite dipping sauce, or as a side dish with most anything.
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Ingredients
- 8 ounces cooked or canned salmon
- 2 tablespoons extra virgin olive oil
- 1/2 cup onions, diced
- 3/4 cup red bell peppers, diced
- 1 cup celery, diced
- 2 eggs
- 2 tablespoons lime juice (fresh is best)
- 1 tablespoon Dijon mustard
- 3/4 cup cheddar cheese, shredded
- 3/4 cup Parmesan cheese, shredded
- 3/4 cup almond flour
- 1 teaspoon fresh dill, diced
Here's how to make it:
- In a cast iron skillet over medium-high heat, add the olive oil, onions, peppers and celery.
- Sauté vegetables until crisp-tender, about 4 to 5 minutes. Remove from heat.
- In a large mixing bowl, add the salmon, eggs, lime juice, mustard, cheeses, almond flour and dill. Season with salt and pepper, if desired. Stir to combine. (I prefer to squeeze my own fresh lime juice, but you can use bottled lime juice in a pinch. Instead of almond flour, you can use panko breadcrumbs, if desired.)
- Add the vegetables to the salmon mixture and stir to combine.
- Using your clean hands, form the mixture into patties. (The number of patties will depend on how big you make each patty. I made some smaller and some bigger. If you want to make salmon "burgers," then make your patties larger to fit a bun.) Using the same cast iron skillet, add a bit more olive oil, if needed. Cook (in batches, if needed) patties until they're crispy and golden brown, about 5 to 7 minutes.
- Flip patties carefully and cook until crispy and golden on the other side, another 5 to 7 minutes, or until desired doneness.
- Serve warm with your favorite side dishes. Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or, for maximum crispiness, in a skillet or in the oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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