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Old Fashioned Salmon Patties


  • 2 14.75 ounce cans wild red salmon (or you can use pink salmon like I did in the video)
  • 2 eggs
  • 6 green onions minced
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated parmesan
  • 1 lime juiced
  • 4 tablespoons avocado oil or sub with olive oil


  1. In a medium bowl, stir together the salmon, green onion, celery, horseradish sauce and bread crumbs. Shape the salmon patties into 4 (3-1/2-inch) round patties.
  2. In a large nonstick skillet, heat the oil over medium-high heat until hot. Add the patties to the skillet. Cook until golden, 2-3 minutes. Flip and cook until golden and heated through 2 to 3 minutes more.

Nutritional Estimates Per Serving (1 patty): 213 calories, 12 g fat, 7 g carbs, 1 g fiber, 20 g protein and *6 WW PointsPlus, 5 WW SP

You could make these several hours or a day ahead and then place them on a plate, cover with plastic and refrigerate until ready to cook. Cook for 1 to 2 minutes longer so they heat through.

  1. Drain salmon and pick out all of the good meat you want to use. I’m sure all of it can be used, but I like to discard any bone and skin because I think its gross. Personal preference.
  2. In a medium sized bowl, combine salmon meat, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use hands to combine and then form into 8 patties that are no more than one inch thick.
  3. Heat large skillet over medium high heat. Add oil. When oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to have a good inch in between each patty, so you may need to cook them in two batches. Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on other side.
  4. Serve warm. They also taste excellent cold on top of salad.