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These jalapeno salmon patties are quick and easy to make and are the best healthy dinner paired with an avocado broccoli slaw. (low carb, gluten free, paleo)
Fresh jalapeño salmon patties are one of my new favorite easy dinners! Made with either fresh or canned salmon, these patties come together quickly and easily. I served them over a simple avocado broccoli slaw, but you can also serve them on buns as salmon burgers or on some leafy greens for an easy work lunch.
Maybe it’s because I grew up in a landlocked state and wasn’t around seafood very much, but I feel like I’m always looking for new ways to incorporate more fish into my diet. And not only new ways, but easy foolproof ways, because you know it’s the worst when you buy a beautiful filet and accidentally dry it out or can’t get it quite right. I’ve been there so many times, it’s hard to count.
But no more! This salmon patty recipe is officially my go-to versatile seafood dish and I’m so so happy!
Watch this how to make Jalapeno Salmon Patties video
These salmon patties are for everyone – they’re gluten free, low carb, whole 30, paleo and all the things!
Instead of using regular breadcrumbs, I used almond flour to make them gluten free. However, if you’re trying to stay away from nut flours, you could use coconut flour instead. If using coconut flour, I recommend using half the amount since it is tends to absorb a lot more liquid than other gluten free flours.
To give this recipe some Mexican inspired flair, I added some diced jalapenos for a little something something. Because it’s only 1 jalapeno for the entire recipe, I didn’t find the patties to be very spicy. However, if you’re like me and want lots of heat, I recommend using a diced serrano pepper or even just 2 jalapenos instead of 1. That should definitely do the trick. 🙂
To compliment the heat from the peppers, I topped my salmon patty with a dollop of sour cream, fresh cilantro, black pepper and sea salt. It brightens everything up and also acts like a little dipping sauce which I looooove.
Can salmon patties be frozen?
Yes. I recommend forming them and freezing them raw on a baking sheet. Once they’re completely frozen, remove them from the baking sheet and wrap each patty individually in plastic wrap to help prevent any freezer burn. Then place the patties in an air-tight ziplock bag and remove as much as as possible before closing.
How long are salmon patties good for?
I would keep them in the fridge for up to 5 days. They’re perfect to pack for lunch, so you shouldn’t have any trouble eating them throughout the week!
Jalapeño Salmon Patties with Avocado Broccoli Slaw
Ingredients
For the Jalapeño Salmon Patties
- 1 pound fresh salmon fillet*, skin removed and cut into large chunks
- 1/2 cup almond flour
- 1 large egg
- 1 jalapeño pepper diced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 2 teaspoons sea salt
- 1 teaspoons dried minced onion
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons olive oil
For the Avocado Broccoli Slaw
- 1 avocado pitted
- 1/2 cup plain Greek yogurt (or sour cream)
- 2 tablespoons lemon juice
- 1/2 teaspoons salt
- 1 12-ounce bag broccoli slaw
Instructions
For the Jalapeño Salmon Patties
- In a food processor (or a large bowl and a mixing fork), add half of the fresh salmon. Pulse a few times until there are no big chunks.
- Add the remaining salmon and all the remaining ingredients except the olive oil and pulse together until combined. Form the mixture into 4 even sized patties.
- In a large skillet over medium heat, add the olive oil. Place the patties on the skillet and cook for 5 to 8 minutes per side, until golden brown.
For the Avocado Broccoli Slaw
- In a small blender or food processor, add the avocado, Greek yogurt, lemon juice and salt. Mix together until smooth.
- In a large bowl, combine the brococli slaw and avocado-Greek yogurt sauce. Toss together to coat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! I made this with a little twist. I used green bell pepper instead of jalapeño for my 5 year old daughter, grated the onion and ate them like a salmon burger with broccoli slaw. I added hot sauce to my burger and it came out perfect. Thank you for the fabulous recipe.
Made this today following the recipe exactly, with the exception of the avocado dressing. I ran out of lemon juice so I used lime juice for the dressing. Both my husband and I thought everything was delicious. The only thing I would suggest is making the avocado dressing in advance, and doubling the recipe. Use 1/2 of the dressing for the broccoli slaw, and the remaining 1/2 as a dressing for the salmon patties. We thought the salmon patties could use a light dressing, and the tang of the avocado dressing may be perfect.
I wanted to add one more thing to my comment… I used leftover salmon that my husband grilled medium-well with olive oil, garlic, salt and pepper.
Made these tonight (I used a store bought cabbage mix and Brianna’s cilantro lime dressing because i was lazy). And they were wonderful! Super light patties and awesome flavor.
Thank you, Brianna! I’m so happy you liked them!
This looks very yummy and I want to eat this salmon recipe, Now this weekend I make this recipe for my family. Thanks, guys for this recipe.
These really look incredible! I love salmon patties and have recently begun eating more low carb so this is right up my alley.
Thank you! They’re super quick to put together, too, so it’s a great lunch option.
This looks so amazing! I can’t wait to try that avocado slaw!
Thanks, Karly!
These salmon patties sound so incredible and so easy to make, I love to eat salmon so I know I will enjoy this, and that simple avocado-Greek yogurt sauce….YES PLEASE!!!
Thank you! I hope you like it 🙂