Salmon Patties with Lemon Caper Butter


A quick meal made from ingredients you probably already have at home!


These salmon patties are one of our go-to meals. Made mostly from staples found in our pantry or refrigerator, they come together quickly and taste great!

These are versatile too. I’ve made a few different versions, swapping tarragon for the parsley and shallots or finely diced onion for the chives. Be creative and use what you have on hand. I’d love to hear your creations!

Another reason we love this meal – it allows us to get cold water fish into our menu. Salmon is a great natural source of Vitamin D and Omega-3 fatty acid. As always, it’s best to choose wild caught as opposed to farmed fish if possible. Some canned salmon includes the skin and bones. I’m told the bones are soft and once they are mixed with other ingredients, you won’t even notice them. I realize this provides additional vitamins and minerals, but I prefer to buy boneless and skinless canned salmon.

Salmon Patties with Lemon Caper Butter

Ingredients (for the patties):

  • 4 six ounce cans of wild Alaskan Salmon, drained (We like Trader Joe’s Wild Alaskan Pink Salmon – boneless, skinless, no salt added.)
  • 2 pastured eggs
  • Juice of one lemon, freshly squeezed
  • 15 dashes of Tabasco
  • 3 cloves of garlic, finely minced
  • 1 Tablespoon fresh parsley, minced
  • 1 Tablespoon fresh chives, minced
  • 1 teaspoon sea salt
  • 10-12 grinds of black pepper
  • 3 Tablespoons coconut flour
  • Ghee or raw milk butter (for frying the patties)

Ingredients (for the Lemon Caper Butter):

  • Zest of one lemon
  • 2 rounded Tablespoons capers
  • 4 Tablespoons raw milk butter, melted

What to do:

In a large bowl, lightly whisk the eggs. Add in the lemon juice, Tabasco, garlic, herbs, sea salt, and pepper. Whisk to combine. Add the salmon to the bowl and use a fork to break the fish apart and combine it with the other ingredients. Sprinkle the coconut flour over the fish mixture and then stir to combine. Let the mixture sit for 5-10 minutes to allow the coconut flour to absorb some of the liquid. This helps to bind the patties together. Using a 1/3 cup measuring cup, scoop out slightly rounded portions of fish. Using your hands, press the mixture together in patty form. You should get 7-9 patties. Let the patties sit on a platter for about 5 minutes. I’ve found this helps them stay together better in the frying pan. While the patties are resting, heat a large frying pan over medium heat and melt enough ghee or raw milk butter to coat the bottom of the pan. Place the patties in the pan and fry them for about 5 minutes per side or until golden brown and heated through. Keep adding ghee or butter to the pan to keep the patties from sticking. I like to keep the patties warm on a platter in a 200 degree oven while I clean up and prepare the Lemon Caper Butter.

For the butter sauce, stir together the melted butter with the capers and lemon zest.

Serve the patties warm with Lemon Caper Butter drizzled over them. Enjoy!

Yield 4 servings (2 patties per person).

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  1. I’m loving this idea! Salmon and lemon sauces like that pair so well together. Sounds so light and delicious.

  2. Pingback: Cumin Spiced Salmon Patties

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