Easy Salmon Patties Recipe

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?

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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)!

Easy Salmon Patties Recipe

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5 from 4 reviews

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!

• Author: Nancy

Ingredients

Scale 1x2x3x

• 1 can (170g) wild sockeye salmon, drained
• 1 shallot, finely diced
• 1 spring green onions, finely diced
• ½ cup of cilantro, rough chopped (optional but I love adding this if I have it handy)
• ⅓ cup of panko breadcrumbs
• 1 lemon, freshly juiced
• 1 large egg, beaten
• ¼ tsp paprika powder
• dash of salt and pepper to taste
• 2 tbsp extra virgin olive oil, more if needed

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Instructions

1. In a large bowl, combine all the ingredients except the extra virgin olive oil together. Mix well.
2. Divide and form into 4-6 evenly sized patties. I like to use a ⅓ cup measuring cup and pack the ingredients in it.
3. In a large non-stick fry pan over medium heat, heat oil.
4. Cook patties until golden brown and crispy. Approximately 3-4 minutes per side.
5. Drain on paper towels.
6. Serve and enjoy immediately with a quick squeeze of of lemon juice if desired.

Notes

• I like to use ⅓ 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.

Nutrition

• Serving Size: 4 Patty
• Calories: 186
• Sugar: 2.4 g
• Sodium: 118.8 mg
• Fat: 10.8 g
• Carbohydrates: 11.5 g
• Protein: 12.6 g
• Cholesterol: 68.2 mg

Keywords: Salmon Patties, Seafood recipes, msc certified, sustainable seafood, 5 minute recipes dinner

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