The initial push to make healthier choices is usually an easy transition in the beginning. Making a healthier breakfast, taking the stairs more often… it doesn’t usually become a burden until it gets hard to keep up with, and you run out of ideas to make it creative and interesting. That’s how I felt a few years ago when I made a New Years goal to eat fish every single week. It eventually got boring, and impractical to always be making fresh fish filets, until I started making salmon patties!
What I love about salmon patties is that they’re easy to make, way more interesting than just a fish filet, and they’re the perfect make ahead meal to prep once and eat throughout the week.
Say goodbye to wondering what you’re going to prepare for a healthy lunch through out the week! AIP Salmon Patties are it!
The one problem I started to have with salmon patties as time went on is that as my diet transitioned to a gut healing diet and went from gluten free, to autoimmune paleo, the salmon patties had to change as well.
Having leaky gut and Hashimoto’s, I was reacting to grains and eggs (and a handful of other things), which made it hard to bind the patties together. Thus, I found myself eat salmon filets more often, and yet again, getting bored of them.
These patties are just so perfect for making a healing diet easy, so I had to figure out a solution for both myself, and for my e-book The 30 Day Gut Healing Diet Plan & Guide. This is the exclusive recipe from my book that also features…
- 30 days of paleo and AIP meal plans targeted towards healing the gut
- Shopping lists and prep guides to help you prep meals fast
- Over 20 AIP/ Paleo recipes with GAPS and low FODMAP modifications
- Tons of information about healing your gut beyond just food alone
These salmon patties are one of my absolute favorite recipes from the book, and are perfect for any anti-inflammatory diet as they don’t contain grains, eggs, or inflammatory oils!
They easily stay fresh in the fridge for a few days and are perfect for making ahead and serving at either breakfast paired with berries, or at lunch or dinner paired with a salad or roasted vegetables. My husband loves serving them with paleo mayonnaise, and sometimes I’ll add a few slices of avocado on top. Yum!Print
- 2 6oz cans of wild caught salmon
- 2 medium zucchini’s
- 1 medium leek, (OMIT for low FODMAP and sub extra zuchinni)
- 1 tbsp coconut flour
- 1 clove garlic (OMIT for low FODMAP)
- 2 tbsp cooking fat + 1 tsp for greasing the pan (I recommend coconut oil)
- 1/2 tsp sea salt
- 1 tsp fresh or dried dill
- Fresh green onion for garnish (if desired)
- Preheat the oven to 400°F.
- Chop the zuchinni, and leek (if using) and add along with garlic (if using), coconut flour, dill and salt to a food processor and set to chop.
- Drain the canned salmon and add to the food processor with cooking fat and blend.
- Form into small cakes, using a cheesecloth (or paper towel) to remove excess liquid.
- Place on a greased cooking sheet lined with parchment paper and cook for 40-45 minutes, very carefully and gently flipping them halfway through. Finish them in a frying pan if they need extra crisping. What really holds these together is the browned crisp!
- Allow to cool, and serve for breakfast or lunch with fresh green onion if desired. Be very conscious to be careful with them. They can be easily broken as they don’t contain eggs.