Simple salmon patties
Most salmon patties, or croquettes, are made with canned salmon. We give them an upgrade by using freshly cooked salmon; it makes for a super-juicy patty. Serve the patties hot with rice or cauliflower rice and more hot sauce, if you'd like. A simple green salad would make for a perfect side dish.
Uncooked skinless wild salmon fillet
1 tsp, or more to taste
½ tsp, or more to taste
½ cup(s), chopped
Uncooked bell pepper(s)
½ cup(s), green; chopped
Fresh lemon juice
1 item(s), large, lightly beaten
- Preheat oven to 425°F. Pat fish dry and season both sides of fillet with 1 tsp salt and 1⁄2 tsp black pepper. Arrange fillet on small baking sheet. Roast fish just until opaque in center, 12 to 15 minutes. Let cool completely.
- Remove and discard fish skin. In large bowl, place fish and, using fork, flake into medium-size chunks. Mix in onion, bell pepper, hot sauce, and lemon juice. Season to taste with salt and black pepper. Fold in egg and flour. Press meat firmly into 4 patties, each about 3/4 to 1 inch thick. Chill patties for 30 minutes.
- In large nonstick skillet, melt butter over medium heat and swirl to coat pan. Add patties and cook until crispy and browned, 3 to 4 minutes. Carefully flip patties and cook until browned and cooked through, 1 to 2 minutes more.
- Serving size: 1 patty