Spicy Moroccan Fresh Salmon Patties

A foodie friend on Facebook, Hey Garlic Head, asked me if I wanted to try their BBQ product. Keith, one of the the owners of K&L Products, emailed me and after some back and forth with establishing a better understanding, we were ready to go!  And, since I’m really engaged with Middle Eastern spices, I wanted to connect East and West with Garlic Head BBQ Sauce!

There are two types of BBQ sauce:  Gold and Spicy.  I thought, what the heck, sure, I’ll try it and see how it works in some new recipes!  While it’s a ‘BBQ’ sauce, don’t be fooled, it has unlimited applications in cooking–the only limit is your imagination!  If you use it in a recipe, there’s really no need for garlic because it’s there along with a lot of other great ingredients!

Spicy Moroccan Fresh Salmon Patties

Makes: 5-6 large patties

What you need:

2 cups fresh cooked salmon shredded

¾ cup finely diced green bell pepper

2 tsp diced shallots

2 eggs (beaten)

2 ½  cups Italian bread crumbs—divided  (make your own or product like Panko)

½ cup frozen corn

1/3 cup chopped fresh cilantro

1 tsp ground cumin

½ tsp Hungarian paprika

½ tsp turmeric

½ tsp coarse ground pepper

1 tbl Gold Garlic Head BBQ Sauce  ( )

2 tbl Spicy Garlic Head BBQ Sauce ( )

(Note:  For Garlic Head  Substitute if unavailable:   1 tsp minced garlic,  ¼  tsp cayenne ¾ tsp crushed red pepper flakes—spiciness to taste)


Spicy Moroccan Fresh Salmon Patties


Labneh Topping:

Labneh topping:

½ cup sour cream

2 tbl crumbled goat cheese

1 tsp lemon zest

1 tbl lemon juice

3 tbl finely chopped fresh cilantro

½ tsp dried mint (chop fresh mint leaves, place on paper towel and allow to dry uncovered overnight then crush with fingers)

Kosher salt/coarse pepper to taste

Spicy Moroccan Fresh Salmon Patties


What you do:

Combine all ingredients, reserving ¾ cup of the Italian bread crumbs for coating patties after formed, in a large mixing bowl. Blend well with hands.  Form into equal size balls, size your choice, and pat into about ½” thick patties.  Coat both sides with bread crumbs.

Coat a cast iron skillet with cooking spray.  Heat on medium high. You want a nice sizzle when you place the patties in the skillet.  Place 2-3 patties (do not crowd) in the hot skillet searing and browning (about 60 seconds for the first side), then reduce heat to medium, and cook each side about 3-4 minutes each.  When you flip the pattie (depending upon size), use two flip spatulas to carefully turn.  They are somewhat ‘delicate’ and can fall apart without some maneuvering. Remove cooked patties, place on plate and do same with remaining patties.

Spicy Moroccan Fresh Salmon Patties

Labneh Topping:  Combine all ingredients in a mixing bowl and blend well.  Place in refrigerator as this will be used as the garnish when serving.

Spicy Moroccan Fresh Salmon Patties


Spicy Moroccan Fresh Salmon Patties

©Alice D’Antoni Phillips    Ally’s Kitchen



4 thoughts on “Spicy Moroccan Fresh Salmon Patties”

  1. LOVE these, Ally! Thanks so much! I can remember (way back when) eating what my grandmother called salmon croquettes. She used canned salmon, and they were okay. I thought to myself, “When I grow up I’m gonna make REAL salmon croquettes with REAL salmon!” Who knew it would take so long?!?!? You rock, Ally!

    1. Michele! We grew up the same! I never had ‘real’ salmon until I was well into my 30s…my Croatian Mom used the canned kind, too, and she always made wonderful salmon patties (we didn’t call them croquettes back in the hollers of WV!)…well, now, girrleeee, we’re both using REAL salmon!! We have arrived!!!! I love your comments!! xoxo Ally :))

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