Easy salmon-chickpea patties with spicy dipping sauce, perfect for pinking up your lunch
Required FTC disclosure: I am an official ambassador for Chicken of the Sea. Chicken of the Sea provided me with canned pink salmon for use in recipe development for this post, a Pink Up Your Lunch Kit for my giveaway at the end of the month, and compensation for my recipe development time. All opinions expressed in this post are mine.
We eat a fair bit of canned fish in our house, and I’m always looking for new ways to use it. When Chicken of the Sea approached me to join the National Salmon Day celebration on October 8th, it was a perfect way for me to get creative with their canned pink salmon. They’re also introducing four new flavors of pink salmon in pre-made pouches that would be great for lunches at work, just pop onto a bowl of salad. Note: These products are gluten-free (but not made in a certified facility) and aren’t migraine-friendly, so I didn’t taste them myself.
Check out more recipes using their salmon pouches, like BBQ quinoa stuffed peppers and salsa ranch wrap. On Thursday October 8th only, use this coupon to get a free 2.5 ounce salmon pouch in the flavor of your choice (coupon is good for 30 days). Coupon will only print on October 8th from 12:01 AM to 11:59 PM.
I was inspired by their sriracha flavor to make my dipping sauce for these easy sliders. You can bake them as shown, or pan-fry them for a crispy exterior. We preferred them pan-fried. I used homemade sriracha sauce from my Twenty Terrific Low-Sodium Condiments e-book, to which I am always referring back for recipes.
For my migraine peeps, omit the lime juice in the sauce and use a spicy chile sauce that isn’t fermented, like Trader Joe’s. I find that rinsing and draining the canned fish twice (open the can, drain the water by pressing down on the salmon with the lid, then gently fill with tap water and press to drain) helps remove any fishy taste and extra salt. Tip: Hold the can facing away from you into the sink so you don’t accidentally spray oily salmon juice on your favorite shorts.
These sliders are mildly salmon-flavored, and are perfect to take for lunch. Pack the sauce separately. If using limes, pack the wedges separately then squeeze over before eating. Sliders can be eaten hot, cold, or at room temperature. But don’t microwave fish at work if you still want your co-workers to like you after lunch. If you want a firmer patty, add more chickpeas, up to a full can.
By rinsing the salmon and using low-sodium canned chickpeas, these are reasonably low in sodium. If you’re on a strict sodium-restricted diet, use salt-free homemade mayo and sriracha, salt-free beans, and water-only no-salt-added salmon. With the herbs and spices in the recipe, these have plenty of flavor!
low-sodium, migraine, gluten-free, reduced-sugar diets
paleo, Whole30®, vegan, or vegetarian diets