I grew up eating salmon patties made with canned salmon. We always had them with peas and mashed potatoes. Since moving my diet to the Med Way, I decided to resurrect a childhood favorite and give it a modern twist. Using canned salmon makes this dish an easy go to even when salmon is not on sale. I choose to remove the skin and bones which takes a minute but gives the final product a better look and taste, in my opinion. This step is optional as are some of the modern twists I suggest. The recipe is a good basic one that you can add to as you like with different vegetables (such as green pepper) or spices. The canned salmon has a bit of salt already so I don’t add any more.
Serving Size: 1 patty
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 30 minutes
- 1 (14.75-ounce) can or 2 (5 to 6-ounce) cans salmon, skin and bones removed
- ½ cup finely chopped green onion (about 3)
- ¼ cup bread crumbs (preferably whole wheat Panko)
- 1 egg
- 1 teaspoon grated ginger (optional)
- juice from 1 lime (optional)
- 2 teaspoons olive oil or non-stick spray
- Combine all ingredients in a medium bowl. Mix until combined but do not to over mix.
- Shape into 4 patties.
- Heat oil in a large skillet so that each patty has plenty of room.
- Cook over medium heat about 5 minutes per side. Lower the heat if needed to keep from burning.
Nutrition Information per Serving:
- Serving Size: 1 patty
- Vegetables: 1/8 cup
- Fruits: 0 cups
- Calories: 190 calories
- Carbohydrates: 6 grams
- Fiber: 1 grams
- Protein: 22 grams
- Fat: 8 grams
- Sodium: 444 mg