Grainless Salmon Patties


By Jenn Bruer

2 cans strained sockeye salmon (do not remove bones)
2 eggs
1 onion diced very small
3 stalks celery
1/4 tsp of salt & pepper
1/2 cup almond flour
1/2 tsp of onion powder
2 tsp dried chives


  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
  2. Put all ingredients in a mixer or food processor and mix well so the bones are crushed (this is excellent for calcium)
  3. Butter your frying pan on medium heat
  4. Fry in the butter a heaping teaspoon of batter and press with a fork (I use a measuring spoon so they are all similar size)
  5. Cook like a pancake and flip so both sides are slightly crispy
  6. Transfer to a baking sheet, sprinkle with salt and bake for 20 mins

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