Updated: Aug 6
This recipe is a delicious and a less expensive alternative to crab cakes that is quick and easy to make! Pair with your favorite vegetable for a yummy dinner or quick lunch.
2 packets 5 oz. wild-caught pink salmon
2 eggs, beaten
1/4 cup gluten-free panko breadcrumbs
1 tsp Worcestershire sauce
1/2 tsp onion powder
1 TBSP ghee (clarified butter)
Himalayan salt, to taste
Black pepper, to taste
Drain excess liquid from salmon by squeezing the packets. Crack two eggs and lightly beat.
Combine salmon, eggs, cracker crumbs, worcestershire sauce, chopped dill, chopped chives, onion powder, salt and pepper in a bowl and mix to combine.
Roll portions into a ball and flatten gently with the palm of your hand.
Heat ghee in a large skillet over medium-high heat. Add salmon patties and cook for approximately 5 minutes on each side or until golden brown.
Serve with fresh squeezed lemon on top and a side of tartar sauce (optional).
To make tartar sauce, combine avocado mayonnaise and relish.