The BEST canned salmon patties recipe! Old-fashioned Southern flavor, lightened-up, and ready in 30 minutes. A healthy, budget-friendly meal.
Ingredients
1 large
Egg
(large)
426 gm
salmon
((15-ounce) can; (drained (wild-caught if possible)))
1/2 cup
bread crumbs
(Italian seasoned dry whole wheat)
1/4 cup
yogurt
(nonfat plain Greek; (or sour cream))
1 1/2 tsp
Dijon mustard
1 tsp
white vinegar
(or lemon juice)
1 tsp
Onion powder
1 tsp
Garlic powder
1/4 tsp
Cayenne pepper
2 tbsp
parsley
(finely chopped fresh; (plus additional for serving))
12 tbsp
olive oil
(extra-virgin; (for cooking the patties))
yogurt
(Greek)
Lemon
(wedges)
Instructions
In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne.
With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.
Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.
In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat.
Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula. Serve topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley. Enjoy!
Notes:
These salmon patties are kid-friendly and a great way to get healthy omega-3 fats into your little ones' diet!
To reheat: I like to warm them in the oven at 350 degrees for 15 minutes. Cover to preserve moisture.
To freeze: these salmon patties freeze well in an airtight container for up to 3 weeks.
