Baked salmon patties by Millie Peartree
2
Points®
Total time: 55 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Salmon patties are often pan-fried but this healthier version is baked until golden brown. Serve with a squirt of fresh lemon and a dash of hot sauce. The patties are great over a bed of greens, on a bun, or paired with a side of roasted vegetables.
Ingredients
Canned pink salmon
14¾ oz, drained, bones removed (or 2 ½ cups flaked salmon)
Egg
1 large egg(s), whisked
Garlic clove
2 clove(s), minced
Panko breadcrumbs
1 cup(s)
Chives
2 Tbsp, minced
Red bell pepper
2 Tbsp, diced
Mayonnaise
2 Tbsp
Fresh parsley
1 Tbsp, finely chopped
Dijon mustard
1 Tbsp
Fresh lemon juice
1 Tbsp
Lemon zest
2 tsp
Seafood seasoning
¼ tsp, (or seasoned salt)
Black pepper
¼ tsp
Cooking spray
4 spray(s)
Instructions
1
In a large bowl, mix all ingredients (from salmon through black pepper) until well combined. Shape mixture into 8 equal patties (using about ⅓ cup mixture per patty); refrigerate 20 minutes.
2
Preheat oven to 425°F. Line a large pan with parchment paper; lightly coat with nonstick spray. Bake salmon patties until cooked through and browned on top, 13 to15 minutes. Serve with optional hot sauce and lemon wedges.
3
Serving size: 1 patty
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