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Jamaican Jerk Salmon Patties

Sauteed croquettes make excellent use of canned salmon. Lightly spiced with the flavors of Jamaican Jerk.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Jamaican
Servings 4

Ingredients
  

  • 1 14.75 oz can Canned Salmon
  • 2 tbsp Jamaican Jerk Dry Rub See notes
  • 1/2 cup Onion, minced
  • 2 cloves Garlic, minced
  • 1 Egg
  • 1/2-1 Jalapeno, minced
  • 1 tbsp Almond Flour
  • 1/4 cup Oil of choice, Palm, Peanut, Coconut, etc
  • Lemon or Lime wedges for serving

Instructions
 

  • Drain canned salmon. Mix with Jerk seasoning in bowl.
  • Add in all ingredients except oil. Mix well. Taste mix & adjust seasoning as needed. Heat oil on Medium in saute pan while you form mixture into patties. Small patties of around 2x2" work well here so that less oil is needed.
  • Saute patties for 3 minutes or until brown. Flip and cook another 3 minutes or until brown
  • Remove patties to paper towels. Serve warm with lemon or lime wedges & Pineapple-Sriracha Dipping Sauce.

Notes

My favorite Jamaican Jerk Seasoning is by African Bites .  
Use any canned salmon you like, preferably with bones.
Making smaller patties ensures that they will cook thru in a small amount of oil, and be easy to flip without the use of extra binders.
Keyword low carb, Paleo