Salmon patties with tomato basil relish

SmartPoints® value per serving
Total Time
16 min
6 min
10 min
Fresh and fast, these salmon patties take less than 20 minutes to make it from the fridge to the table. Heirloom tomatoes of different colors will brighten the relish and elevate the entire dish. Using damp hands to form the patties will help the salmon mixture to hold together and not stick to your hands. The lemon juice and zest are a great way to brighten all of the flavors of the relish and patties without increasing the salt. If you cannot find a shallot you can substitute red onion. To create the milder shallot flavor, soak your red onion after it is cut in warm water for 10 minutes. Put this recipe in heavy rotation in place of traditional burger night.


Fresh tomato(es)

2 large, preferably heirloom, seeded and coarsely chopped


¼ cup(s), fresh, chopped

Uncooked shallot(s)

2 medium, finely chopped

Uncooked shallot(s)

1 medium, halved

Lemon juice canned or bottled

2 tsp

Olive oil

2 tsp

Table salt

¾ tsp

Black pepper

½ tsp

Uncooked farmed salmon fillet(s) with or without skin

1 pound(s), skinned and cut into small pieces

Fresh parsley

2 Tbsp, fresh, chopped

Lemon zest

1 tsp, grated


  1. To make the relish, toss together the tomatoes, basil, the chopped shallots, lemon juice, oil, and 1⁄4 teaspoon each of the salt and pepper in a serving bowl.
  2. To make the salmon patties, combine the salmon, parsley, the halved shallot, lemon zest, and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper in a food processor; pulse until finely chopped. With damp hands, form the salmon mixture into 4 (1⁄2-inch-thick) patties
  3. Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the patties and cook until browned and cooked through, about 4 minutes on each side. Serve with the relish. Yields 1 patty and about 1⁄2 cup relish per serving.