On the lookout for an easy seafood recipe? Check out these Salmon Patties! Veggie-and-protein-packed salmon cakes are made in about half an hour, and they're sure to become a spring/summertime dinner favorite in your household!
Prep Time20 minutesminutes
Cook Time16 minutesminutes
Total Time36 minutesminutes
Ingredients
1poundsalmon, cooked, skin removed and flaked into pieces (*see note)
2tablespoonsolive oil, divided
2tablespoonsunsalted butter, divided
¾cupminced yellow onion
¾cupminced celery
½cupminced red bell pepper
1clovegarlic, minced
2tablespoonsmayonnaise
1tablespoonfresh lemon juice
2teaspoonsDijon mustard
1teaspoonWorcestershire sauce
1teaspoonhot sauce, optional
¼cupminced fresh parsley, plus more for garnish
1cupbreadcrumbs
2large eggs, beaten
1teaspoonKosher salt
½teaspoonblack pepper
Lemon wedges for serving
Instructions
Heat 1 tablespoon of the olive oil and butter in a skillet over medium heat. Add onion, red pepper and celery and cook until softened, about 5 minutes. Add garlic and cook an additional minute until fragrant. Remove from heat and set aside.
Place all ingredients including the sautéed onion mixture in a large bowl and mix until well combined using a spatula.
Scoop out about 1/3 cup of the mixture and form into patties using your hands. Place patties on a parchment lined baking sheet.
Add the remaining tablespoon of olive oil and butter to the same skillet over medium heat. Cook the patties in batches for about 4 minutes per side until golden brown.
Enjoy warm with lemon wedges and additional chopped parsley for garnish.
Video
Notes
*Alternatively, you can use 14-16 ounces of canned salmon that’s been drained.