Saturday, April 26, 2014

Primal Salmon Patties

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For the longest time I thought I just couldn't afford to eat as much fish as I'd like to. Personally, I think fish should be included in at least 2-3 meals per week. I consider my local health food store to be very reasonable (compared to franchises like Whole Foods, at least), but their salmon fillets were nearly $10 a piece. I don't know about you all, but I had no room in my budget for that. Then something wonderful happened- I stumbled upon this amazing article by my hero, Chris Kresser. Basically, he says that it's worse to not eat fish, than to eat fish that might be slightly contaminated with mercury or radiation. Omega 3 oils are critical for so many important functions in our body, that fish is just a necessity of a well rounded diet. Then after shopping around a bit, I realized that there we're a ton of wild-caught salmon and sardines on the market- for very reasonable prices. So far, this salmon by Bear and Wolf has been my favorite. I'm still struggling to get creative with the sardines, but I have had an absolute blast in the kitchen with the salmon. This is one of the first recipes I made with the bulk order of canned salmon I bought, and it's been a family favorite. My husband can eat a whole batch to himself, and my daughter begs for "fish cakes". It's super simple to prepare, and most of the ingredients are pantry staples that most of us always have on hand.

I really like this recipe because it's great for breakfast, lunch or dinner. Before I began following the Autoimmune Paleo protocol, I even packed them in my back-pack for snack between classes! I'm sure there are some really great recipes out there for paleo condiments that would go great with these!


  • 2 free range eggs
  • 2 six oz. cans of wild caught salmon
  • 1 teaspoon of sea salt
  • 1.5 teaspoons of organic garlic granules
  • 1.5 teaspoons of organic onion powder
  • 2 teaspoons of organic dried parsley
  • 2 teaspoons of organic dried basil
  • 1/2 teaspoon of black pepper
  • 1.5 teaspoons of organic thyme powder
  • 1 + 1/3 cup of arrowroot flour
  • 1 tablespoon of lard, tallow, or coconut oil

1. Whisk eggs until they are completely mixed. 

2. Add salt, garlic, onion, pepper, parsley, basil, and thyme to the egg mixture and mix well.

3. Drain both cans of salmon, then add fish to egg mixture. Using a fork mash the salmon until there are no large chunks remaining.

4. Add arrowroot to mixture, and combine completely. 

5. Heat chosen fat in a large skillet on medium. Using a large spoon, scoop salmon out onto skillet. Press down to form a 1/4' thick, and 3" in diameter patty. Cook for about 5 minutes on each side, or until patty begins to turn golden brown. 

Makes about 9 patties. 



  1. Looks fantastic! I'm looking forward to making these.

  2. I have some cans of salmon, I'll definitely try these!

  3. Could you specify the amount for the arrowroot? I'm reading it as 1.3 cups.

    1. Hi Ashlee,

      It was supposed to read 1 + 1/3 cup of arrowroot flour. It should be fixed now. Thanks for pointing that out! :)


All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.