Yield: 6 servings
Salmon Patties
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!
Ingredients
- 1 pound cooked salmon, skin removed and flaked into pieces
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- ¾ cup minced yellow onion
- ¾ cup minced celery
- ½ cup minced red bell pepper
- 1 clove garlic, minced
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce, optional
- ¼ cup minced fresh parsley, plus more for garnish
- 1 cup breadcrumbs
- 2 large eggs, beaten
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- Lemon wedges for serving
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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
Storing: Store leftover salmon patties in the refrigerator for 1-2 days.
Reheating: Warm them up in a pan on low heat on the stovetop, with a little bit of olive oil. You can also reheat them in the oven at 375°F for about 8-10 minutes if you prefer to skip the oil.
Freezing: I recommend freezing them before you cook them. To do this, place the salmon cakes on a lined baking sheet that will fit into your freezer and then freeze them in a single layer for 1-2 hours. Once they are frozen through, wrap each patty in plastic wrap and place it in an airtight, freezer safe container. These will keep for 3 months. When you are ready to eat the patties, let them thaw overnight in the fridge. Then proceed with the rest of the recipe above, cooking them as if you had just formed the patties.
Nutrition
Serving: 1 serving, Calories: 380kcal, Carbohydrates: 19g, Protein: 22g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 16g, Cholesterol: 122mg, Sodium: 672mg, Fiber: 2g, Sugar: 4g