We need lighter comfort food for these late winter days, when hearty stews and soups start to seem repetitive. Enter the old-fashioned salmon patty.
Salmon patties are easy to make, heart healthy and blood sugar friendly. They are also a great choice for those who skip meat on Fridays during Lent.
This recipe uses only one bowl (less dishwashing!) I also substituted fresh salmon for canned.
Fresh Leftover Salmon Adds Pizazz
I started using fresh fish a couple of years ago, when I had a piece of salmon left over from dinner that I didn’t want to waste. The salmon fillet was one serving; when made into salmon patties it was plenty for two.
In this recipe, I used about six ounces of thawed, frozen salmon, the kind that comes individually wrapped in a large bag. The resulting dish serves two for about $6, not bad for a salmon meal. Using fresh salmon provides an upgrade in taste and texture; I’m sure the canned variety could be subbed.
Saltines, Not Bread Crumbs
Salmon patty recipes always call for some kind of binder. I use saltines instead of the more common breadcrumbs, a nod to the late Mildred “Mama Dip” Council. Mama Dip, a restauranteur in Chapel Hill, N.C., was considered an icon of Southern food and is one of my food heroes.
Easy Prep, Cleanup
The salmon mixture can be refrigerated for hours, and is very easy to shape. Since they are baked, not fried, the salmon patties hold together well. Make cleanup a breeze by lining a baking sheet with parchment paper or use cooking spray on foil.
Some foods need a little help in the appearance department – salmon patties are a good example. Adding sliced lemons and parsley to the plate works wonders. Catsup has a lot of sugar – to keep carbs down, use just a drizzle to brighten things up. Not counting any ketchup, each large salmon patty contains about 13 carbs.
Enjoy some lighter comfort food as we wait for spring!
Fresh Salmon Patties
- 1 frozen salmon filet, about 6 ounces - thawed canned can be subbed
- 12 saltines, finely crushed
- 1 egg
- the juice of a lemon quarter
- 1/2 Tbsp mayo
- Pinch dried dill
- To taste grated onion
- Salt optional
- Pepper optional
- 1 Tbsp Parmesan cheese
- 1 lemon for garnish be sure to use
- Parsley optional garnish
- Slice salmon into big chunks, place in medium-sized microwavable bowl. Cook on high for 1 minute, check doneness of salmon, microwave again until barely cooked through.2. Let salmon cool. Flake with fork to make small pieces.3. Add one egg to the bowl, keeping it to the side. Beat well then mix with salmon.4. Add saltine crumbs, then all other ingredients except garnishes, mix well. At this point, salmon mixture can be refrigerated for a few hours for convenience.5. Preheat oven to 350F. Shape salmon into two patties, about 4 inches in diameter. Place on pan lined with parchment paper or foil that has been sprayed with non-stick spray.6. Bake salmon for 10 minutes; gently cut into one patty to see if it looks cooked (no liquid egg.) Remove when patty tests 165 F, or it looks done on the inside. NOTE: salmon patties will be done before they are brown on top. Be careful not to overcook.7. When ready to serve, garnish with thin slices of lemon (optional) parsley and a squiggle of catsup.