Simple salmon patties
6
Points®
Total time: 1 hr • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked skinless wild salmon fillet
1 pound(s)
Kosher salt
1 tsp
Black pepper
0.5 tsp
Uncooked onion
0.5 cup(s), chopped
Bell pepper
0.5 cup(s)
Hot sauce
1 Tbsp
Fresh lemon juice
1 Tbsp
Egg
1 item(s), large
All-purpose flour
2 Tbsp
Unsalted butter
2 tsp
Instructions
1
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.
2
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.
3
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.
4
Serving size: 1 patty
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