I eat salmon most days. It’s anti-inflammatory and amazing for brain and bone health.

I like Vital Choice canned salmon with the bones in for this recipe.

Eating the salmon bones helps strengthen your bones.

Tip: If you don’t have time for all of this, throw the salmon in a bowl with some seed oil free mayo.

I love a good recipe, but sometimes we just need to get our protein in!

Ingredients:

• 2 cans (14.75 oz each) salmon, drained and flaked

• 1/2 cup gluten-free breadcrumbs (store-bought or homemade)

• 1/4 cup almond flour (optional, for extra binding)

• 2 large eggs

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped green onions or chives

• 2 cloves garlic, minced

• 1/4 cup finely chopped fresh parsley

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp cayenne pepper (optional, for heat)

• 2-3 tbsp olive oil or coconut oil for frying

Instructions:

1. Prepare the Mixture:

   • In a large bowl, combine the flaked salmon, gluten-free breadcrumbs, almond flour (if using), eggs, onion, green onions or chives, garlic, parsley, Dijon mustard, lemon juice, paprika, salt, black pepper, and cayenne pepper (if using).

   • Mix well until all ingredients are evenly distributed and the mixture holds together. If the mixture seems too wet, add a little more almond flour or breadcrumbs.

2. Form the Patties:

   • Shape the mixture into small patties, about 2-3 inches in diameter. You should get around 8-10 patties depending on size.

3. Heat the Oil:

   • In a large skillet, heat the olive oil or coconut oil over medium heat.

4. Cook the Patties:

   • Place the patties in the skillet, making sure not to overcrowd the pan.

   • Cook for about 4-5 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.

5. Serve:

   • Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.

   • Serve warm with your favorite dipping sauce or a squeeze of fresh lemon juice.

Tips:

• Make-Ahead: You can prepare the salmon mixture in advance and refrigerate it for up to a day before forming and cooking the patties.

• Freezing: These patties freeze well. Freeze uncooked patties on a baking sheet, then transfer them to a freezer-safe container. Cook directly from frozen, adding a few extra minutes to the cooking time.

• Serving Suggestions: Serve with a simple salad, or alongside roasted vegetables for a complete meal.