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Six golden salmon patties with egg and rendered fat for Full GAPS on a cream plate in the WFLI Photo House

Full GAPS Salmon Patties With Egg and Rendered Fat

Canned wild salmon, egg, mineral salt, and rendered animal fat make fast golden Full GAPS patties with exact skillet and oven methods.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 6 patties
Course: Dinner, Lunch
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole can of wild salmon packed only in water, its own juice, or allowed oil; additives absent
  • 1 whole large egg mix this in first
  • 1 whole large egg optional only if needed to bind; the source allows 1 to 2 eggs per can
  • to taste mineral salt
  • as needed lard tallow, or rendered fat from properly prepared additive-free uncured bacon (enough to coat the skillet or grease the baking pan)

Equipment

  • 1 Glass or stainless-steel mixing bowl
  • 1 Dinner fork
  • 1 Cast-iron or stainless-steel skillet
  • 1 Thin stainless-steel spatula
  • 1 Uncoated baking pan for the oven alternative

Method
 

  1. Drain the canned salmon well. Keep the softened skin and tiny bones when present, and flake everything in a glass or stainless-steel bowl with a fork.
  2. Add the first egg and mineral salt. Mix until the egg is evenly distributed and the salmon remains visibly flaky.
    Canned wild salmon mixed with egg and mineral salt for Full GAPS salmon patties in a glass bowl
  3. Press a small portion together. If it holds its shape, stop. If it crumbles immediately, mix in the optional second egg allowed for that can.
  4. Shape six to nine patties of similar thickness.
  5. For the skillet method, heat a cast-iron or stainless-steel skillet over medium-high heat. Add enough rendered animal fat to coat the bottom.
  6. Add the patties without crowding. Cook 2 to 3 minutes, until the lower edges are firm and matte and the first side is golden enough to release.
    Plain salmon and egg patties frying in rendered fat with one golden first side turned up in a cast iron skillet
  7. Flip once and cook the second side for 2 to 3 minutes, until both faces are golden and the center remains moist and flaky.
  8. Serve hot.
  9. For the oven alternative, heat the oven to 400°F and grease an uncoated stainless-steel or cast-iron baking pan with the same rendered fat.
  10. Arrange the patties with room to turn, bake for 10 minutes, flip, and bake 10 minutes more.

Notes

Full GAPS after salmon and eggs are introduced and tolerated. The source yields about 6 to 9 patties from the one-can base ratio. Use wild salmon packed only in water, its own juice, or an allowed oil, with no sauce, sugar, starch, preservative, smoke flavor, or other additive. Use 1 to 2 eggs per can. Refrigerate cooked patties up to 3 days or freeze up to 4 months.

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