Healthy Salmon Patties with Lemon Dill Potato Salad - A healthier, less oily, and processed take on salmon patties! Patties are gluten/dairy-free and paleo and the potato salad is dairy-free - a 30-minute quick dinner meal or meal prep recipe!

Growing up as a kid, salmon patties were my jam! I loved them so much, my mother would make salmon patties, mashed potatoes, and peas as my birthday dinner meal. There just wasn’t anything that could top that meal, haha!

So in honor of my childhood favorite food, I present to you healthier, less oily, and processed salmon patties! These patties are gluten and dairy-free, paleo, and use clean ingredients that can be made in less than 30 minutes.
To turn this into meal prep or a full dinner recipe, I have added a simple lemon dill potato salad (dairy-free) and grilled asparagus. Just simply divide all ingredients into 3-4 servings and it’s great to store in the fridge for up to 3-5 days.

To make this a quick and easy meal prep, I use canned wild salmon, specifically Wild Planet. You can also use leftover salmon if you have it as well. The ingredients are pretty simple and most likely, you will have everything in your pantry or fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Healthy Salmon Patties with Lemon Dill Potato Salad - A healthier, less oily, and processed take on salmon patties! Patties are gluten/dairy-free and paleo and the potato salad is dairy-free - a 30-minute quick dinner meal or meal prep recipe!

print recipe

Ingredients

For the Salmon Patties

2-(6 oz) cans wild pink salmon (drained)
1 egg (beaten)
½ red onion (finely diced)
½ red bell pepper (finely diced)
4 cloves garlic (minced)
1 Tbsp mayo
2 Tbsp fresh dill
½ lemon (juice)
1 Tbsp avocado oil + more for pan-frying
1 tsp dijon mustard
1 tsp smoked paprika
¼ tsp S&P

For the lemon dill potato salad

1 bag (24 oz) unpeeled golden or tri-color baby potatoes
2 Tbsp mayo
1 Tbsp dijon mustard
1 clove garlic (minced)
1 Tbsp fresh dill
1 tsp avocado oil
½ lemon (juice)
S&P to taste

Side

Asparagus (bunch)

Directions

To make the salmon patties:

Add one Tbsp avocado oil to a medium pan and saute the onion, garlic, and red pepper for 6-8 minutes, or until soft and translucent. Remove from heat and let cool.
To a large mixing bowl, add the cooled onion mixture along with salmon, egg, mayo, dill, lemon juice, mustard, and seasonings. Combine all ingredients with your hands until well mixed.
Form the salmon mixture into small patties with your hands and place them to the side (make about 6 patties).
Heat 1-2 Tbsp avocado oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel-lined plate.

To make the potato salad:

Boil potatoes in salted water until soft, approx 10 minutes.
Drain and let cool.
While the potatoes are boiling, combine the rest of the ingredients in a large bowl.
Once the potatoes are done and are cooled, cut the potatoes into 2-4 pieces and mix into the bowl with the wet ingredients until all the potatoes are fully coated in the mixture.
Serve with additional salt and pepper to taste along with fresh dill and lemon zest. Serve room temperature or refrigerate until ready to serve.
To turn this into a meal/meal prep, simply add grilled asparagus as the other side. Divide patties, potato salad, and asparagus into 3-4 servings, and enjoy!

Notes

I use the following brands for tuna - Wild Planet, mayonnaise - Primal Kitchen
To make the salmon patties in the oven rather than pan-frying: line a baking sheet or spray avocado oil spray on a baking sheet and bake at 400 degrees for 10-15 minutes on each side.
If you would like to make a dipping sauce, simply mix ½ cup mayonnaise, 1 Tbsp finely chopped fresh dill, juice, and zest of half lemon and S&P together until combined and serve!