Salmon Quinoa Patties
Try topping off a simple green salad with a couple of these crispy salmon patties and a drizzle of creamy, lemon-dill dressing. They make a satisfying, low-carb dinner that’s packed with protein and heart-healthy Omega-3’s.
How To Make Salmon Quinoa Patties
Made with quinoa in place of breadcrumbs, these easy salmon patties are flavored with fresh lemon and dill, and baked in the oven until crisp.
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.
Once fresh dill, chopped shallot, freshly squeezed lemon juice and Dijon mustard are added for flavor, 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
Where to Find Wild-Caught Salmon
In the interest of bettering our own personal health, and the health of the environment, we’ve switched to using only wild-caught salmon in our kitchen.
We won’t get into the details on the nutritional and environmental differences between wild-caught and farm-raised salmon (visit Healthline.com for more info), but we can provide you with some help in sourcing sustainable, wild-caught salmon.
Depending on the time of year, your local grocer or fish market may have some wild-caught salmon in the fresh seafood case, but if you want to include salmon as a regular part of a healthy diet, you’ll probably need to look to your grocer’s freezer or find an online resource.
Now, perhaps you’re thinking that you don’t really want to buy frozen fish, but that shouldn’t be a concern anymore. Much of today’s fish and seafood is flash frozen within hours of harvest, preserving its fresh flavor, texture and nutrients.
If you live near a Whole Foods Market, you can find wild-caught sockeye salmon fillets in their freezer case. We’ve used these a number of times and have always been happy with the quality, but since we have to travel quite a distance to get to our nearest Whole Foods, we usually buy our salmon from a couple of quality online sources.
Thrive Market, our absolute favorite online source for affordable, healthy groceries, offers a six-pound box of wild-caught sockeye salmon fillets to their selection of frozen meats and seafood.
We use Thrive on a regular basis and find they consistently deliver top-quality products at reasonable prices.
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- 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
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.
Tip: If you have the time, chilling the salmon mixture for about 15 minutes prior to making the patties will make it easier to work with.
- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 591Total Fat: 49gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 109mgSodium: 466mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 24g
Note: Nutrition information is estimated and may vary from your actual results.