Salmon Dog Food Pattiesby Susan Dorling
Keep your dog's coat shiny and healthy by including omega 3 fatty acids in his food. Salmon is an excellent source, and it also supports his immune system. Your sea-faring or land-loving pooch will adore these savory salmon patties, a wonderful way to introduce this nutritious fish into his diet.
Wild Alaskan Salmon
Wild Alaskan salmon is the best choice for making salmon patties for your dog -- either prepared from fresh and cooked in your kitchen, or from the can. Wild salmon are harvested commercially from the coastal regions of Alaska, including King, Sockeye, Chinook and Chum. The tastiest and most sought-after are the Copper River and Yukon River salmon. They all have their own particular flavor, texture and price. Packed with protein, the goodness of fish oil, vitamin D and omega 3 fatty acids, salmon is a winning food for dogs and their people.
Basic Recipe Ingredients
To make savory salmon patties, you'll need 2 cups of salmon or about a 15 oz. can of salmon. If you're using canned salmon, make sure it is well-drained. If you are sauteeing or poaching filets from fresh, cook until they easily flake with a fork. Combine the salmon in a large mixing bowl with two egg yolks, 2 tbsp. of fresh, finely-chopped parsley, 1/2 tbsp. of finely chopped dill weed, 1/2 cup of bread crumbs and 1/2 cup of cooked brown rice. Mix together and add dollops of low-fat sour cream to bind the ingredients together, and form patties.
Customize the Ingredients
Add the following ingredients to the basic recipe if you often feed salmon patties as a complete meal: 1 tsp. of powdered eggshells, 1 tsp. of cod liver oil, 1 tbsp. of ground flaxseed, 1 tsp. of kelp powder and 1 canine multi-vitamin. For snacks and occasional meals, you can use the basic recipe.
Cooking the Salmon Patties
Custom-size the patties to suit your dog's size, or make bite-sized ones for snacks. Place on a lightly-greased baking sheet. Bake in a preheated 375-degree Fahrenheit oven on the middle rack for about 12 minutes per side, or until lightly browned. Cool on a wire rack and serve with a dollop of plain, fat-free yogurt sprinkled with a little finely chopped dill or parsley.
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