Chop salmon fillets into large pieces and pulse them in a food processor a few times.
Dice shallot and bell pepper.
Combine all ingredients in a mixing bowl and mix until evenly incorporated.
Use an ice cream scoop to scoop out an even amount of salmon mixture. Grease your hands with a little oil and shape salmon patties.
Preheat a large, non-stick cooking pan over medium heat and add a little bit of canola oil for cooking.
Place salmon patties into the pre-heated pan and cook for about 7 minutes on each side.
Video
Notes
Gluten Free: this recipe is very east to make gluten free by substituting bread crumbs with gluten free bread crumbs.
Storing: Once cooled to room temperature, store salmon patties in an airtight container in the refrigerator for 3-4 days.
Reheat: It’s best reheated them in a pan over medium-low heat. Seafood, in general, is not good to reheat in the microwave so try to avoid that. Preheat the cooking pan first and then add the salmon patties. If the pan is non-stick, you may not need additional oil for the pan. Cover the pan with a lid and reheat them on both sides just until heated through.
Freeze: you can freeze these patties cooked or uncooked. Make sure to see instructions in the post above.