Salmon Patties

Salmon patty made with fresh salmon, lemon juice, veganaise, cayenne pepper, Dijon mustard, and scallions, served on a slice of gluten free bread and arugula. Topped with homemade tarter sauce and served with butternut squash crinkle fries. 

Ingredients for Salmon Patties

  1. 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
  2. 2 Tbsp Dijon mustard
  3. 1 Tbsp veganaise 
  4. 1 Tbsp lemon juice
  5. 1/2 tsp grated lemon zest
  6. pinch of cayenne pepper
  7. 2 scallions, chopped
  8. 1 cup (plus 2 Tbsp) gluten free breadcrumbs
  9. Salt and pepper to taste


  1. Cut 3/4 of the salmon into 1/4 inch pieces and put into a large bowl. 
  2. Cut rest of the salmon into small chucks and put into food processor along with the veganaise, lemon juice, lemon zest, and cayenne pepper. Pulse to make a paste.
  3. Add the puréed salmon to the bowl with the diced salmon. Add the scallions, 2 Tbsp of gf breadcrumbs, salt and pepper to taste. Gently mix until combined.
  4. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon into four mounds on the parchment paper. With damp hands, pat into 4 inch wide, 3/4 inch thick patties. Cover loosely and refridgerate for at least 30 minutes.
  5. Spread the remaining 1 cup of breadcrumbs onto a plate and press both sides of the patties onto the breadcrumbs. Heat the olive oil (medium to high heat)  in a non-stick pan and gently place the patties inside. 
  6. Cook patties for 4-5 minutes on each side. 
  7. Place on paper towel and let drain for a minute. 
  8. Build your bun or bread and top with salmon patty. 

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