Breakfast Toggle

Paleo Salmon Patties

These patties are great for breakfast, snacks. Have them topped on a salad!. 


1 8-10 ounce salmon filet cooked and cooled (I baked mine).

1/2 cup almond flour

1 med. onion minced

1 clove of garlic minced

1/4 fresh dill minced

2 eggs

1/4 cup of shredded sweet potatoe

pepper to taste

coconut oil to fry


  • In a medium bowl, flake salmon mix in eggs, garlic and almond flour, sweet potato, onion, garlic, dill and pepper.
  • Heat oil in a medium skillet over medium heat.  Spoon mixture into 3 inch patties 1/2 inch thick.  In batches, cook patties about 5 minutes on each side, until lightly browned.
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    Fancypants - 18. Jan, 2011 -

    I made this tonight with leftover trout that I had prepared on my George Foreman grill…really nice! One problem…I couldn’t stop at one ;)

    jill sims - 22. Feb, 2011 -

    Do you know if this will work with canned salmon?

    Catherine - 22. Feb, 2011 -

    You can make this with canned salmon too, I love Salmon patty’s using the can makes it easy to have on hand all the time for a quick and easy meal,
    I use every thing else but the sweet potatoes,

    Lori - 22. Feb, 2011 -

    This sounds delish but I’m allergic to almonds. I’m trying to go grain free and discovering many people are subbing almond flour. Any reccomendation of a different flour in this recipe?

    Josee - 23. Feb, 2011 -

    You could try substituting almond to coconut flour (use half the amount recommended for this recipe).

    Josee - 23. Feb, 2011 -

    Yes it does!

    Shanna - 28. Oct, 2012 -

    Has anyone tried freezing these?

    Josee - 14. Nov, 2012 -

    Yes, they freeze very well.

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    Melia Alexander - 10. Feb, 2013 -

    This looks fantastic! I plan to try it this week. Thanks!

    [...] as a delicious dinner, snack, or top a salad for lunch. Recipe inspired by Caveman Strong Share this:TwitterFacebookLike this:LikeBe the first to like this. This entry was posted in [...]

    Brenda - 19. Feb, 2013 -

    Made these today – they were great! We had them inside lettuce wraps with tomatoes and mayo (mixed with a bit of mustard). Thanks!

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