Paleo Salmon Patties with Creamy Dill Cucumbers

18 23 640
Ingredients Minutes Calories
Prep Cook Servings
15 min 8 min 4
Paleo Salmon Patties with Creamy Dill Cucumbers
Health Rating


2 can Salmon, chum (keta), canned, drained solids with bone, unsalted (6 oz cans)
4 medium egg Egg
1 tbsp Dijon mustard
1 cup Almond flour/meal, Bob's Red Mill
4 clove(s) Garlic (minced)
1 onion(s) Sweet onion (finely diced)
1/2 tsp Black pepper
1 tsp Dill, dried (or fresh)
1 tbsp Butter, unsalted
2 tbsp Extra virgin olive oil
1/2 cup Coconut cream (you can also use the cream from the top of a can of coconut milk)
1 tbsp Lemon juice
1 tsp Lemon peel (zest)
1 tsp Dill, dried (or fresh)
3 dash Salt and pepper (sea salt)
2 tbsp chopped Sweet onion (finely)
2 cucumber(s) Cucumber (thinly sliced on mandolin)
2 tbsp Pine nuts, dried


1. In a medium bowl, whisk the coconut cream, lemon juice, lemon zest, dill, a few dashes of black pepper, and salt. Add 2 tbsp finely chopped onion, pine nuts, and thinly sliced cucumber. Mix gently until combined and set aside to allow the flavours to combine.

2. Preheat a cast iron skillet over medium heat with butter and olive oil.

3. In a bowl, whisk your eggs, then add the onions, garlic, almond flour, salmon, pepper, salt, dill, and mustard.

4. Shape into 8 patties. Fry them on both sides; about 3-4 minutes per side.

5. Transfer to a plate and enjoy with a side of cucumber salad. 

Nutrition Facts

Per Portion

Calories 640
Calories from fat 410
Calories from saturated fat 62
Total Fat 46 g
Saturated Fat 6.9 g
Trans Fat 0.2 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 10.4 g
Cholesterol 212 mg
Sodium 244 mg
Potassium 816 mg
Total Carbohydrate 23.6 g
Dietary Fiber 6.3 g
Sugars 8.7 g
Protein 34 g

Dietary servings

Per Portion

Meat Alternative 1.6
Vegetables 3.5

Energy sources




is a great source of protein and Omega 3 fatty acids!

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