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Salmon burger patty

Pan Seared Salmon Patty with Citrus and Cucumber Salad (AIP)

Print Recipe
Course Main Dish
Cuisine AIP, American, Paleo
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 patties

Ingredients

Citrus and Cucumber Salad

  • 1 Cucumber chopped
  • 1 Orange Peeled, wedges chopped
  • 8 large Green Olives diced
  • 1/8 cup Cilantro chopped
  • 1/2 tbsp Lemon Juice
  • 1/2 tsp Sea Salt

Salmon Patty

  • 1 lb Salmon skin removed
  • 1/3 cup Coconut Flour
  • 1 Egg
  • 1 tbsp Olive Oil
  • 1/4 cup Red Onion chopped
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Parsley
  • 1 tsp Sea Salt
  • Olive Oil for frying

Instructions

Citrus and Cucumber Salad

  • Mix all the ingredients together in a bowl.
  • Chill in the refrigerator until ready to serve. Can be made ahead of time.

Salmon Patty

  • Place the salmon in a food processor and pulse until it is finely chopped and similar in size to ground chicken. Alternately, you can chop the salmon very finely with a sharp knife.
  • Crack the egg into a bowl and whisk.
  • Add to the bowl with the egg the salmon, coconut flour, onion, garlic powder, salt, thyme, parsley, and 1 tbsp. olive oil. Mix with a spoon until just combined.
  • Form into 3 equally sized burger patties.
  • Heat a skillet over medium heat with olive oil. Cover and cook burgers on each side until golden, about 5 minutes per side. Cook until the internal temperature is 165°

Serving

  • Serve the patty on a plate with a generous helping of the Citrus and Cucumber salad spooned on top.