This Fish Stinks! A Secret For Making Stink Free Fish | Salmon Patties with Chipotle Mayo

Do you love cooking fish…

But hate the smell when you’re eating it?

I know I do.

So how do you get rid of it?

The secret is adding half a lemon.

When you do that it also makes the recipe taste light and delicious.

So try it out next time you’re cooking up some salmon or other fish.

Here’s a recipe to get you inspired.

Why you’ll love this recipe:

• The lemon-y flavor takes away the fishy-ness
• It’s packed with salmon meat instead of fillers
• It’s a perfect appetizer you can make ahead and heat to serve
• Serve with a salad for a healthy lunch or dinner
• You can make it gluten free

Salmon Patties with Chipotle Mayo

INGREDIENTS

FOR THE CAKES

• 1lb. canned salmon or cooked salmon*
• 3/4 cup panko breadcrumbs or almond flour (for gluten-free)
• 1/4 cup avocado oil mayo
• 1.5 teaspoons stone ground or dijon mustard
• Zest and juice of half a lemon
• 1 tsp. Capers 
• 1 tablespoon fresh chives finely sliced
• 2 Tbsp. Chopped parsley 
• Unrefined salt & pepper

FOR THE CHIPOTLE MAYO

• 1/4 cup avocado oil mayonnaise
• 1 tsp. Chipotle or sriracha

*If using cooked salmon:

Cook 1 lb. Salmon filet in the oven at 425 F for 15-20 minutes, or until it flakes easily. Let cool

INSTRUCTIONS

1. For the patties: add the mayo, mustard, lemon zest & juice, chives, capers, parsley ¼ teaspoon salt, and a few cracks of pepper to a large bowl. Add the salmon, and the breadcrumbs or almond flour. Gently mix and let the mixture sit for 15-30 minutes in the fridge to firm up.
2. Meanwhile, make the chipotle mayo sauce by adding the ingredients to a bowl, mix well, and check for seasoning. Set aside.
3. To cook the patties, preheat a non-stick pan (don’t use stainless or cast iron- they fall apart). Once hot, form the cakes and cook until deep golden brown on each side, about 4-5 minutes per side.
4. Serve the patties with the chipotle mayo and extra lemon and enjoy!