Salmon Patties

Posted by on Jan 15, 2013 in Main Dishes | 0 comments

… White Sauce with Peas too!

Salmon Patties White Sauce GFDF

Salmon patties with white sauce and peas say comfort food to me. Comfort foods usually remind us of fond times growing up. That’s not the case here. No, I didn’t have a bad childhood. This simply was not a recipe in my mom’s recipe card file (Okay, that dates me). I inherited this delicious new food find from my mother-in-law. It quickly became a favorite of mine and, fortunately, I’ve been able to convert it into a gluten-free, dairy-free recipe. I always thought salmon patties with white sauce and peas was of French heritage, but recently was informed that it is quite common in many German homes as well. Being neither of those, I’m sure glad I married into this cuisine. She denied it to her last day, but my mother-in-law was a very good cook!

This recipe is easy to prepare, can be made quickly after a busy work day (or even mostly prepared ahead of time and chilled), and delivers flavorful and healthful results that everyone will enjoy. Since half of the salmon patty equation comes from, well, salmon, they deliver heart-healthy protein packed with omega-3. The other half of the equation is potato. While potatoes often get a bad rep, they do have the redeeming qualities of high vitamin C and potassium.

Easy to make, yes, and easy to eat as well. The patties hold their shape, but are soft and delicate. A little side-of-the-fork pressure and the slightly crispy exterior yields to reveal the smooth, pink homogenous interior, allowing the white sauce to slather a bit and float peas here and there on the plate. The sauce complements the fish very well.

See why I say these puppies, I mean patties, are comfort food to me? I just love ‘em. Give them a try and let me know what you decide.


Gluten-Free, Dairy-Free Salmon Patties with White Sauce and Peas 

No Tree Nuts Bug No Soy No Peanut Bug No Dairy Bug No Gluten BugPrep time: 10 minutes

Cooking time: about 20 minutes

Makes 14-16 patties and about 1 1/2 cups white sauce



6 small russet potatoes

2 15-ounce cans red salmon, drained and liquids reserved

1 teaspoon kosher salt

1 Tablespoon margarine – I use Earth Balance Natural Buttery Spread – soy free (red tub)

1/2 teaspoon onion powder

dash white pepper

1/4 cup gluten-free all-purpose flour – I use Authentic Foods Bette’s Gourmet Four Flour Blend

1 teaspoon arrowroot starch

1 cup non-dairy milk – I use So Delicious Unsweetened Coconut Milk

2 Tablespoons reserved salmon liquid

juice from 1/2 fresh lemon

1 egg OR 1/4 cup Egg Beaters

1/4 teaspoon white pepper

1/2 teaspoon onion powder

salt, to taste

corn meal (or gluten-free flour) for dusting the cooking pan



Peel potatoes, rinse, and cut into 4 to 6 chunks each. Place in pot, add salt, and enough water to cover. Bring to a boil. Cook until fork tender. Drain and mash with beaters as you would for mashed potatoes, but don’t add anything to them. When smooth and no lumps left behind, cover and set aside.

Melt margarine in a small sauce pot over low heat. Stir in 1/2 teaspoon onion powder, dash of white pepper, 1/4 cup flour and arrowroot starch. Allow to thicken. Whisk in “milk” and reserved 2 Tablespoons salmon liquid. Over low heat, stirring occasionally, allow sauce to thicken to desired consistency. Add peas. Remove from heat until ready to serve (then just reheat again quickly).

Clean salmon of all skin, bones, and brown meat, leaving only clean, red salmon meat. Discard skin, etc.

Grind salmon, using only the pulse button of a food processor, until completely broken up and smooth, but not creamy.

Combine potatoes, salmon, lemon juice, egg, pepper, and onion powder in a large mixing bowl. Mix well to a smooth, homogenous pink mixture. Taste and add salt if needed.

Heat cast iron griddle, or flat pan, on medium-low setting.

Dust pan with corn meal to prevent sticking.

Scoop salmon, using a large ice cream scoop (or your hands), into balls. Flatten gently into thick patties.

Brown salmon patties on one side, about 3 minutes, then lift patty with spatula, dust pan with a little more corn meal, and turn over to brown other side.

Serve salmon patties hot, ladled with white sauce and peas.


Did you grow up with Salmon Patties? What’s a fond comfort-food for you? 


Safe food is a journey … Thrive!™

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