These Easy Eggless Salmon Patties are juicy, moist, flavorful, and super easy to make!! They come together in about 30 minutes. Whole-30 and Keto friendly.
Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken.
Flake the salmon apart in a medium bowl. Add panko bread crumbs, parsley, shallot, green onion, salt, garlic powder, dill, black pepper, lime juice, and the flaxseed mixture. Mix until well incorporated.
Form into 6 patties. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size.
Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy.
Serve with cilantro lime cauliflower rice, if desired
Notes
Flax Seed: I used flaxseed eggs in this because my daughter is allergic to eggs, but If you don't have any food restrictions, you can substitute for two regular eggs.Salmon: I prefer using leftover fresh salmon, but I rarely have any leftovers, so using canned salmon is totally okay. Make sure you use skinless and boneless wild pink salmon.Panko Bread Crumbs: You can use almond meal for a gluten-free version, the same amount.Oven Instructions: Bake at 425º F (218º C) for 15 minutes. Flip, spray the tops with oil spray, and bake for 5 more minutes.Store: Store in an airtight container in the refrigerator for up to 3 to 4 days. Or freeze for up to 2 months. Reheat them in a 350º F (180º C) oven until heated through.If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. ★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.