Curried Salmon Patties

Just ten minutes is all you’ll need to whip up these Curried Salmon (or tuna!) patties- No fancy ingredients and chock full of veggies, these patties are paleo, gluten free, grain free and low carb- You’d never believe these beauties started out from a can! 

Healthy {Paleo} Curried Salmon (or tuna!) Patties- Just ten minutes is all you'll need to whip up these Curried Salmon (or tuna!) patties- No fancy ingredients and chock full of veggies, these patties are paleo, gluten free, grain free and low carb- You'd never believe these beauties started out from a can! @thebigmansworld -thebigmansworld.com

When it comes to protein choices- if I could eat fresh seafood for each and every meal, I’d be one happy camper. Unfortunately, my wallet dictates otherwise and that is something to be left to special occasions….or the rare event or party which may be edging on fancy.

If you spend a solid week with me, you’ll probably see my seafood protein choices are tuna (from a can), sardines (from a can) and more recently- Salmonfrom a can.

curried_salmon_patties6

Salmon is without a doubt my all-time favourite fish– I find it to be one which doesn’t need any fancy marinades or spices- like my spicy ginger style or my Asian pan seared style. Because Australia likes to spite me (like making cherries MIA or not selling epic products like these), salmon prices are through the roof. My once a month splurge on two salmon fillets has now decreased to one salmon fillet- and that’s if I’m being generous. The next best thing? Salmon in a can.

curried_salmon_patties5

I’m not sure how it is around other parts of the world but just because it is in a can does not mean it will automatically be cheap. Canned salmon is still bloody expensive- but two cans = 1 piece of salmon. Let’s do some maths.

(Please note- my mathematical skill is dismal and the below may be incorrect).

Two can of salmon = 1 salmon fillet.

Six cans of tuna in chilli oil = two cans of salmon = 1 salmon fillet.

Twelve  cans of sardines (I eat 2 at a time) = six cans of tuna in chilli oil = two cans of salmon = 1 salmon fillet.

Not eating anything = free.

Okay, scrap the last one. So pretty much, the meals which involve salmon are pretty damn epic and should be considered a borderline event.

curried_tuna_patties8

When it comes to canned fish, unless it’s flavoured or in a delicious oil (like the tuna is), I need to spruce it up. The same stands for expensive canned salmon. My favourite way of jazzing up canned tuna is in my curried tuna patties which may or may not be one of my all-time favourite recipes ever posted here. This recipe is a spin on it with a few different additions and two versions- a Paleo friendly version (which is also gluten free) and one which isn’t paleo (but is still gluten free). Does that make sense? Well regardless, it’s delicious, takes barely any time to prep and you’d surprise yourself that something so delicious once started in a can.

When it comes to patties, you often think they need a binder of some sort to ensure it maintains shape and density- usually in the form of bread crumbs or flour. These, however, keep shape and don’t fall apart- without using either. I personally prefer the paleo version but for those who do prefer a grain or flour binder, there is an option to add those in too! 

Curried Salmon Patties

Easy, delicious and all from a can- Curried Salmon Patties!
0 from 0 votes
Print Rate
Servings: 1
Author: Arman @ thebigmansworld

Ingredients

  • · 185 gram can of salmon in spring water I used red salmon, flaked
  • · ½ cup baby spinach chopped finely
  • · ½ medium zucchini grated
  • · 1 T curry powder I used hot Madras
  • · 1 tsp red pepper flakes
  • · 1 tsp ginger
  • · Salt to taste
  • · 1 large egg
  • · 1 T butter

Instructions

  • In a large mixing bowl, combine the grated zucchini, spinach and flaked salmon. Add the curry powder, red pepper flakes, ginger and salt. Mix until fully incorporated. Add the egg and stir until combined.
  • Heat a large frying pan on high heat and add the butter. Once melted and sizzling, form the mixture into four patties and place on the frying pan. Fry the patties for approximately 4 minutes or until golden brown, flip over and repeat.
  • Remove from heat and serve immediately.

Notes

This recipe is for a single serving, but I have quadrupled the batch on multiple occasions during food prep and eaten cold in sandwiches or broken up over a potato salad. They freeze really well and can be kept in the fridge for up to 5 days.
To include a flour like binder, add 1 T gluten free oat flour or breadcrumbs to the dry mixture.
curried_salmon_patties7

Linking up with these amazing parties- #recipeoftheweekRealfoodWednesdaysShare your stuff Tuesdayssimple supper Tuesdays and Gluten Free Wednesdays, and what’s cookin’ Wednesdays,#glutenfreefridaysfoodiefridaysglutenfreetuesdays with some weekend pot luck lovin

 

See you guys Sunday for some Sunday Sessions. Yep. New Name. No link up. All explained then. 

Do you eat canned fish?

Have you ever had canned salmon?

Favourite type of fish? 

Connect with me below-

Facebook - /thebigmansworld
Pinterest - /thebigmansworld
Instagram - @thebigmansworld
Twitter - @thebigmansworld
Bloglovin - thebigmansworld
Email - [email protected]
Snapchat - thebigmansworld

The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

#strangebutgood Clean eating diet food Healthy Gluten Free Recipes Healthy Paleo Recipes whole30 wholeArman

YOU MAY ALSO LIKE

Comments

64 thoughts on “Curried Salmon Patties

  1. Hi fish buddy! Salmon is with a doubt the best fish on earth! We don’t have it canned and I’m not sure if I should be sad because I can’t make this recipe or happy because it’s a shame to can this beautiful fish. There is plenty of canned tuna though which is what I’m going to use for this recipe, or target make the tuna patty recipe , lol. I like the charred look of those patties!!

    “that something so delicious once started in a can.” I had to laugh at this sentence, it sounds like in a fairytale 😀

    So you cook? You must be a real man! 😉

    1. Ohhh Fish Buddy- I like that 😉

      It is a shame to can this fish, but sometimes, it isn’t too bad- you can try it with tuna (I often interchange it up!). Hahaha this is the Cinderella story of seafood.

  2. I agree with you completely that fish in water is pretty tasteless and not my style either. Thanks for sharing this recipe, it sounds really good. It looks really good too of course.

  3. I’ve never tried canned salmon before. This recipe is a perfect idea for me, though, because I’m the only one that likes salmon, so I can make these for myself without spending lots of money. I do have plenty of canned tuna and chicken that’s been sitting in our pantry for a really long time.

  4. Love love salmon! But like with you, it’s so expensive here, even though our waters produce so much of it!!
    I have only bought tinned salmon once and it was full of bones and totally put me off. Do you just eat the bones or do you have boneless there?

  5. Hmmm…I can’t say that I’ve ever had canned salmon. Not entirely sure whether they even sell it in the US. They probably do…but I’ve never looked. But after seeing these delicious patties, I’m totally inspired to give it a shot! We made a quick and tasty canned tuna fish salad earlier this week, and I’ve been nom-nom’ing that for lunch on sandwiches. Oh, and your maths are solid. #Respect

  6. When I lived in Australia, I refused to buy canned salmon as I was not paying that much for tinned food. Good to see prices haven’t gotten any cheaper – stupid Australia!

  7. Hurrah! Thanks for this recipe. It is definitely right up my alley. I am already a fan of your tuna patties so I’ve no doubt I’ll be happily chomping on these too. I eat canned tuna a lot, like almost everyday. Mercury be damned. It’s just so easy and versatile and delicious.
    I do love salmon. I am from Seattle, after all. However, the best fish I ever ate was halibut cheeks. I only had them once. They were at a specialty food store and I hope to have them again. Phenomenal! Even my father, who is no fan of seafood, was impressed. Salmon is always pricey, even more so as we get into the winter months. I have purchased canned salmon on a couple of occasions (costs two or three times that of a can of tuna) and had to force myself to gag it down. (I hate wasting food.) However, I bet your recipe will solve the problem and then I can enjoy salmon year round. Happy Omega 3 dance! 🙂

  8. When I was younger aka prevegan I was alllll over canned tuna. I would eat it with Wheat Thin crackers like nobodies business. That sounds really good right now actually…

  9. Seafood is the only meat I eat And I do like canned fish, but I prefer the vacuum sealed package variety of tuna and salmon. It’s easier. But I love sardines (most people think I’m nasty), but sardines are always canned. Living in a coastal region, I have lots of favorite fish–mahi, swordfish, flounder, etc. I also love shrimp and oysters. Those salmon patties look devine! I’ve got a date night dinner menu of swordfish and mango chutney on the agenda for tomorrow night. But I’ll hold onto this one! We love salmon—-canned is underrated. It gets 2 thumbs up from me!

  10. Ah, to have fresh seafood every day! Ah-may-zing. Buying salmon is really expensive here in Malaysia too- not wild. Canned is expensive as well, because it’s imported. I do splurge on a big piece every week though for one of our dinners- because it’s too good (health wise and taste wise!) not to have in a weekly rotation.

    I love this idea- I’ve never made salmon patties before, but I imagine the curry powder is a great addition! I’ll pin so I remember to try when I’m back in the States in Dec. (and to remember to pack my bags with canned salmon, lol!).

  11. These look awesome! We don’t eat a lot of canned fish because we have a fish monger on speed dial. The A Team liked canned tuna. And our family’s favorite fish is salmon so you really need to come visit!

  12. A thousand “yums!” I love cooking with canned salmon. I tend to use breadcrumbs (eeks) but will try your version for sure! Thanks for another great recipe.

  13. I love when you sneak veggies into things. This makes me want your Sweet Potato and Cheddar pancakes, with all their hidden veggie goodness (cauliflower, spinach, sweet potato, cheese…mmm, cheese). You have a knack for veggies my friend, even if you insist on non-veggifying them.

  14. I have wild caught canned salmon in my pantry and have been looking for a recipe…This recipe sounds perfect. Thank you! Do you think these would freeze well for later use? As in uncooked patties, freeze them and then cook as and when we want? My first time here …love it 🙂

    1. Hi Sandhya! Thanks for stopping by! To be honest, I think they’d be best for you to cook then freeze- That’s what I do when I make a big batch. Freezing them prior would create too much moisture!

  15. I made these last night and found the favors to be pretty flat. There’s plenty of heat from the madras curry and the red pepper flakes, but that’s about it. I would add onion, garlic, and large handful of fresh cilantro. Maybe some cumin.
    To salvage these burger as they were, my daughter mixed up a sriracha aoli and I made my husband some garlic butter for them.
    But I must say though, Arman, your photos are beautiful.

    1. Sorry to hear that Sondea- The Madras powder I use has a salt blend in it which tastes amazing- I should have made it more clear in the post 🙂 Thanks for advising of your changes- They sound great!

  16. I have made this recipe a few times and love it. can you suggest how to make the patties stay together? Mine tend to fall apart. (I’ve added panko crumbs or extra can of salmon to make it more meaty but no luck)

    1. Hi Lauren! Thanks for the feedback! I find that I need to ensure the salmon is completely drained, along with the zucchini- I squeeze the moisture out of them. Also, cooking them first on low heat really helps 🙂

Have a comment? Go for it!