What if you’re not the best at filleting? Fret not! All the meat left on the backbone can become the delight of your next family gathering with these salmon fritters. We like to use all parts of the salmon around here, no omega left behind. Scrape the backbone of filleted salmon or use up leftover cooked salmon. Or reach for canned salmon if that's what you have on hand to make these yummy salmon fritters.
1 lb scraped salmon backbone meat* (approximately 7 backbones, more if you’re an expert filleter )
1 tablespoon onion powder
1 tablespoon favorite seasoning (or alternatively 2 tsp salt, 1 ½ tsp pepper, 1 tsp dried parsley, ¼ tsp garlic powder, ¼ tsp sugar)
½ tablespoon flour (gluten-free if desired)
1 tablespoon diced chives
1 tablespoon avocado oil
½ cup all-purpose flour (gluten-free if desired)
½ cup sourdough starter (alternatively use a pinch of yeast and ½ cup flour)
6-8 fluid ounces sparkling water
½ tablespoon finely grated lemon zest
¼ teaspoon fine sea salt, divided
2 tablespoons diced chives, divided
Avocado oil, for frying
Dipping sauce (completely optional)
Use a food processor to mix all ingredients for salmon mixture and set aside. Whisk all ingredients for batter to get consistency of pancake batter. Fill and heat avocado oil in pan to ½” depth. Make 2” salmon patties and drip into batter and gently drop into pan. Flip to other side after 1-2 minutes. Remove and place on paper towel, repeat until all salmon fritters are complete. Serve with dipping sauce of your choice if desired.
*Note: Fresh salmon can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. If mixture seems too dry to stick well, add some mayo/oil, if it is too wet, add more flour.
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