This best-ever salmon patty easy recipe instantly upgrades your canned salmon for a healthy meal packed with Omega 3 and an excellent source of calcium. Kids love this and as a Millennial Mom, I love this quick dinner favourite that comes together in just 5 minutes!
Would it be weird if I told you I LOVE eating the tender bones in each can of wild sockeye salmon? Traditionally, fresh-packed whole fillets, including skin and tender bones which provide you with an excellent source of calcium and omega-3 fatty acids.
Canned salmon is an easy way to protein to your meals. If I’m in a pinch, I would bring a can to work and add it to my green salad. Or if I’m sick, I would add some salmon to my congee. Because it is easy.
I always buy Wild sockeye salmon caught in Alaska and is MSC certified sustainable.
Nutritional Value of Canned Wild Sockeye Salmon
- 12g of protein per 55g serving
- Natural source of Omega 3 polyunsaturates
- Low in saturated fat
- Free of trans fat
- Good source of calcium
Can I use canned tuna instead of salmon?
I would not recommend using tuna as a replacement. Tuna has a strong unique flavour that just doesn’t quite gel with the other ingredients in this recipe. I like the fattiness that salmon gives. The tuna is much leaner and would create a dry patty.
If you have leftover fresh cooked salmon, this recipe is a great way to use up leftovers. Sometimes, it’s worth the extra 10 minutes to roast salmon just for this recipe!
This recipe also goes great with tartar sauce and a sprinkle of dill! It is also very easy to make (especially with the Vitamix blending bowl)!Print
This easy recipe instantly upgrades your canned salmon for a healthy meal packed with Omega 3 and an excellent source of calcium. Kids love this and Moms love this quick dinner favourite that comes together in just 5 minutes!
- 1 can (170g) wild sockeye salmon, drained
- 1 shallot, finely diced
- 1 spring green onions, finely diced
- 1/2 cup of cilantro, rough chopped (optional but I love adding this if I have it handy)
- 1/3 cup of panko breadcrumbs
- 1 lemon, freshly juiced
- 1 large egg, beaten
- 1/4 tsp paprika powder
- dash of salt and pepper to taste
- 2 tbsp extra virgin olive oil, more if needed
- In a large bowl, combine all the ingredients except the extra virgin olive oil together. Mix well.
- Divide and form into 4-6 evenly sized patties. I like to use a 1/3 cup measuring cup and pack the ingredients in it.
- In a large non-stick fry pan over medium heat, heat oil.
- Cook patties until golden brown and crispy. Approximately 3-4 minutes per side.
- Drain on paper towels.
- Serve and enjoy immediately with a quick squeeze of of lemon juice if desired.
- I like to use 1/3 cup measuring cup to form my patties and then flatten with a spatula in the fry pan.
- I do not recommend using canned tuna instead of salmon.
- We like to use wild caught sustainable wild sockeye salmon that is MSC (Marine Stewardship Council) certified.
Keywords: Salmon Patties, Seafood recipes, msc certified, sustainable seafood, 5 minute recipes dinner
Pin the above image to your Healthy Recipe Board to bookmark this page. We are so excited to share our recipes with you!
This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.
Remove Ad-Block to view shopping guide!