Description
These Salmon Patties are a delicious and healthier alternative to traditional fried patties, offering a golden crispy exterior and a juicy, savory inside. Made with fresh or canned salmon, they are baked to perfection in the oven, minimizing oil use and cleanup. Perfect as a snack or light meal served with creamy sides like sour cream, yoghurt, or cauliflower puree.
Ingredients
Scale
Dry Ingredients
- 1 cup Panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup parmesan, grated or shredded
Vegetables and Herbs
- 1 small onion (or 1/2 large), grated
- 1 garlic clove, finely minced
- 2 shallots / scallions / green onions, finely sliced
- 1/3 cup fresh dill, roughly chopped (or 1 tsp dried herbs of choice)
Main Protein
- 400 g / 14 oz cooked fresh salmon OR canned red or pink salmon, drained
Binding and Cooking
- 2 eggs
- 2 tbsp vegetable oil
- Oil spray
Instructions
- Preheat oven: Set your oven to 220°C/430°F (200°C fan) to ensure it reaches the right temperature for baking the patties evenly and crisply.
- Prepare breadcrumbs and onion: Place the panko breadcrumbs in a bowl. Grate the onion directly over the breadcrumbs including the juices, then mix well so all breadcrumbs are moistened by the onion.
- Mix ingredients: Add the finely minced garlic, sliced shallots, chopped dill, eggs, parmesan, salt, and pepper to the breadcrumb mixture. Stir thoroughly to combine all ingredients evenly.
- Add salmon: Gently fold in the cooked or canned salmon, careful to leave flakes intact rather than breaking it into tiny pieces for a nice texture.
- Form patties: Using a 1/4 cup scoop (such as a standard ice cream scoop), portion out the mixture and shape into round patties approximately 1.5 cm (2/3 inch) thick. Set them aside on a plate or tray.
- Prepare baking tray: Drizzle the vegetable oil all over a baking tray and place it in the oven for 2 minutes until the oil is hot and spread evenly. You can tilt the tray to distribute the oil if needed.
- Bake patties – first side: Arrange the patties on the hot tray without pressing down to avoid sticking. Spray the tops lightly with oil spray, then bake for 15 minutes to develop a golden crust.
- Flip and finish baking: Carefully flip each patty and spray the exposed surface with oil spray. Bake for an additional 5 minutes until patties are cooked through and crispy on both sides.
- Serve: Remove from the oven and serve immediately. These patties pair wonderfully with sour cream or yoghurt for dipping, and garnish with extra fresh dill if desired. For a healthy meal, serve alongside cauliflower puree or yoghurt slaw.
Notes
- Recipe VIDEO available to guide preparation visually.
- Either fresh cooked salmon or canned salmon can be used, making this recipe versatile and convenient.
- Baking rather than frying these patties reduces oil usage, making them a healthier option with less mess.
- Using panko breadcrumbs creates a crispy texture; substitute with gluten-free breadcrumbs if desired.
- Makes approximately 12 patties depending on size.
- Serving suggestions include cauliflower puree and yoghurt slaw, both healthy and complementary sides.
Nutrition
- Serving Size: 187 g
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
