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

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.


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.


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.


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!
5 from 2 votes
Print Rate
Servings: 1
Author: Arman @ thebigmansworld


  • · 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


  • 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.


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.
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Linking up with these amazing parties- #recipeoftheweek, RealfoodWednesdays, Share your stuff Tuesdays, simple 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? 

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    64 thoughts on “Curried Salmon Patties

    1. 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!).

    2. 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! 🙂

    3. 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…

    4. 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!

    5. 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.

    6. i so wish you lived in the states so i could send you sizzlefish! you’d make an awesome addition to their recipe team! just sayin… MOVE HERE! hehe

    7. 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.

    8. 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!

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