These easy baby salmon patties with quinoa and dill yogurt sauce are healthy, delicious, and great for introducing seafood to little ones. They're baby led weaning friendly, but great for toddlers and adults, too! (gluten free)
Fatty fish like salmon is a great food to introduce to little ones. It's not only protein-rich, but the omega-3 fats are great for their developing brains. And introducing fish early on increases the likelihood that they will grow up to enjoy healthy seafood as older kids and adults. These salmon patties are a great, baby led weaning friendly way to introduce salmon to babies as young as 6 months old.
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Why You'll Love These Salmon Patties
These salmon patties are perfect for the littlest eaters. They hold their structure well so they can be cut into strips for BLW babies to grip and nibble on. They're also easy to make and freezer friendly, so you can prep them ahead and heat as needed. And because they are made with quinoa instead of bread crumbs, they are naturally gluten-free and more nutrient dense.
These salmon quinoa patties are tasty, too. Flavored with garlic and dill and served with a dill yogurt sauce, they introduce new flavors for baby to explore. Though they are also delicious for toddlers and adults! You can whip up a batch for the whole family to eat for lunch. For adults and older kids, you can sandwich between mini burger buns for salmon sliders or wrap in a warmed pita.
What You'll Need
- Fresh or frozen salmon - If you can get it without skin, it will save you time! You can also use canned salmon if fresh or frozen are not available to you. (see Recipe Variations)
- Cooked quinoa
- Egg - Binds everything together
- Garlic
- Lemon juice - Freshly squeezed is best
- Fresh dill - Dried dill can be used in a pinch
- Olive oil - For cooking the salmon patties
- Plain Greek yogurt - for the sauce
Helpful Equipment: Food processor (I love this mini one!), sharp knife, 3 tablespoon cookie scoop, nonstick skillet, flat spatula.
How To Make Them
Here is a quick step-by-step rundown. For full detailed instructions, see the recipe card at the bottom of the page.
- Make the sauce. Stir together the yogurt, lemon juice and dill. Refrigerate until you're ready to use it.
- Remove skin and pin bones from the salmon. Pulse in a food processor until salmon is finely chopped but not pureed.
- In a large bowl, mix the salmon, quinoa, egg, lemon juice, garlic and dill.
- Form the salmon mixture into patties using 3 tablespoon per patty. (A 3 tablespoon cookie scoop is helpful.)
- Heat a large nonstick skillet or griddle over medium heat and add a little olive oil.
- Working in batches, cook salmon patties for about 5 minutes per side, or until they are cooked through, carefully flipping with a flat spatula.
- Serve salmon patties with dill yogurt sauce for dipping.
Recipe Variations
- Canned salmon: To use canned salmon, add a 12 oz can of salmon to a large bowl and break up the chunks before adding the rest of the ingredients. Increase the egg to 2 large eggs. Decrease the cooking time by 1-2 minutes per side.
- Herbs: Feel free to substitute other fresh herbs, such as chives, basil, or parsley. You can also use 2 teaspoon dried dill in place of the fresh in the salmon patties.
- Dipping sauces: These are also delicious with tzatziki, red pepper sauce, or hummus!
Storage and Reheating
Store cooled salmon patties in an airtight container in the refrigerator for up to 4 days. Or freeze in a single layer, then transfer to a freezer bag and freeze for up to 3 months. Thaw before reheating.
Reheat in a skillet with a bit of olive oil over medium-low heat, or in the air fryer or toaster oven on the lowest setting.
How To Serve Them For Baby Led Weaning
For 6 month old babies, serve patties cut into strips about the width of your finger with dill yogurt sauce on the side. You can also offer them whole if you'd like.
Once baby develops a pincer grasp (around 9 months), you can cut into small pieces the size of your fingernail (with optional utensil practice), or keep offering strips.
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Baby Salmon Quinoa Patties with Dill Yogurt Sauce
These easy baby salmon patties with quinoa and dill yogurt sauce are healthy, delicious, and great for introducing seafood to little ones. They're baby led weaning friendly, but great for toddlers and adults, too! (gluten free)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: about 12 patties 1x
- Category: main dish
- Method: stovetop
- Cuisine: seafood
Ingredients
For salmon patties:
- 1 lb raw salmon, skin and pin bones removed
- 1 cup cooked quinoa
- 1 large egg
- 3 cloves garlic, minced
- juice from 1 ½ small lemons
- 2 tbsp chopped fresh dill
- salt and pepper to taste, optional
- olive oil, for cooking
For dill yogurt sauce:
- ½ cup plain Greek yogurt
- juice from ½ lemon
- 1-2 tablespoon chopped fresh dill
Instructions
- Make the yogurt sauce. Mix the yogurt with lemon juice and dill in a small bowl. Refrigerate until you're ready to use it.
- Place salmon in the food processor and pulse until finely chopped. Alternately, you can chop it finely by hand.
- Place salmon in a large bowl with quinoa, egg, garlic, lemon juice, dill, salt and pepper, if using. Mix until well combined.
- Using a 3 tablespoon cookie scoop, form mixture into patties about ½ inch thick each.
- Heat a large skillet over medium heat. Add a drizzle of olive oil the skillet and swirl to coat. Working in batches, salmon patties in the skillet. Don't over crowd the pan. Cook until the bottoms are golden, about 5-6 minutes per side.
- Flip carefully with a flat spatula and continue cooking until patties are cooked through. Repeat with remaining salmon patties.
- Serve salmon patties with dill sauce on the side for dipping.
Notes
- To use canned salmon: Replace fresh salmon with 12 oz canned salmon and increase egg to 2 large eggs. Decrease the cooking time to about 3-4 minutes per side.
- Herbs: Feel free to substitute other fresh herbs, such as chives, basil, or parsley. You can also use 2 teaspoon dried dill in place of the fresh in the salmon patties.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
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