High in protein and low in carbs, these healthy salmon quinoa patties are flavored with lemon and fresh dill and baked to crispy perfection. Try topping off a simple green salad with a couple along with a drizzle of creamy, lemon-dill dressing. It makes a satisfying, low-carb dinner that’s packed with protein and heart-healthy Omega-3s.
In addition to common pantry ingredients like eggs, mayo, Dijon mustard, and fresh lemon juice, you’ll need:
- Wild-caught salmon fillets (or canned salmon)
- Cooked quinoa
- Fresh dill
Since they only take about ten minutes to cook, we always start with wild-caught salmon fillets and bake them ourselves for this recipe. If you’re pressed for time though, canned salmon is a perfectly acceptable alternative.
- The first step is to flake the cooked salmon with a fork and combine it with the ingredients that bind the patties together: cooked quinoa, beaten egg, and mayonnaise.
- Add fresh dill, chopped shallot, freshly squeezed lemon juice, and Dijon mustard for flavor and the mixture is ready to form into patties. Tip: If you have a few extra minutes, chilling this mix will make it a bit easier to handle.
- Since both the fish and the quinoa are already cooked, salmon patties only need about fifteen minutes in the oven to firm up and develop a golden, crispy exterior.
Our favorite way to serve salmon quinoa patties is atop a simple green salad (as pictured) with a light drizzle of lemon-dill dressing.
You can also serve them alongside vegetables as you would any protein, or as a healthy burger alternative on a whole grain bun topped with lettuce and tomato.
More Salmon Recipes:
- Glazed Salmon and Kale Salad with Citrus Dressing
- Roasted Honey-Mustard Salmon
- Honey Garlic Salmon and Quinoa Bowl
- Smoky Bacon Glazed Salmon
Salmon Quinoa Patties
- 3/4 lb wild-caught salmon fillets, skin removed (or 12 ounces canned salmon)
- Salt and freshly ground black pepper
- 1-1/4 cups cooked quinoa
- 1 egg, lightly beaten
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh dill
- 1 tablespoon Dijon-style mustard
- 1 tablespoon minced shallot
- 1 tablespoon freshly squeezed lemon juice
- 4 servings salad greens
- 1/2 pint cherry or grape tomatoes, halved
- 1 cucumber, peeled and sliced
For the dressing:
- 6 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon
- 2 tablespoons chopped fresh dill
- Preheat the oven to 400°F and coat a baking sheet with nonstick spray.
- Make the dressing by whisking the olive oil, lemon juice, mayonnaise and mustard together until smooth. Season to taste with salt and pepper, then stir in the dill. Cover and set aside until serving time. If using canned salmon, skip to step 4.
- Season the salmon on both sides with salt and pepper and bake until the fish flakes easily, 8 to 10 minutes. Transfer the salmon to a mixing bowl, wipe off the baking sheet and re-coat with nonstick spray.
- Flake the salmon with a fork and let it cool for about 5 minutes.
- Add the quinoa, egg, mayonnaise, dill, mustard, shallot and lemon juice and combine well.
- Form the salmon mixture into 8 patties and arrange them on the prepared baking sheet (see tip below).
- Bake until the salmon patties are crisp and lightly toasted, 12 to 15 minutes.
- Serve patties with a green salad, drizzle with dill dressing and garnish with lemon wedges if desired.