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Baked Salmon Patties ?

Baked Salmon Patties ?

If you are looking for an unusual appetizer that will be both healthy and delicious, and won’t be too much hassle to do, these baked salmon patties will certainly do the trick.

Made with variety of veggies, with a tang of capers, soft greek yoghurt as a base and delicious salmon, these baked salmon cakes are a great start of any dinner, be it a holiday meal or just a quick snack on a weekend afternoon.

Making these patties is a piece of cake. Celery and bell peppers provide a lovely crunch and a bright spot of color, and breadcrumbs and eggs bind everything together. I recommend using either crumbled dried rustic bread from a local bakery or Panko, because they create the best texture.

When cooking the salmon for the patties, you can either do it on a skillet, or bake the filets, whichever is more convenient for you. Make sure you don’t overdo it, or it will be too dry. Well-done salmon is pink and a little flaky, and the readiness temperature for salmon is lower than that for meat and chicken, about 135F.

Serve these with a dip of your choice. I absolutely love having them with avocado and cream cheese or with guaq. Other than that, just see the simple instructions below to cook these delicious patties and I hope you enjoy it!

Ingredients

1/2 pound salmon filet, fresh or frozen
3/4 cup small-diced red onion
1 1/2 cups small-diced celery
1/2 cup small-diced red bell pepper
1/2 cup small-diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley
1 cup seasoned breadcrumbs
1 tbsp olive oil
1 tablespoon capers, drained
1/4 tablespoon hot sauce
1 1/2 tsp Old Bay seasoning
3 tablespoon light mayonnaise
3 tablespoon Greek yogurt, 0 %
1 tablespoon Dijon mustard
1 large egg, lightly beaten
3 large egg whites, lightly beaten
salt and freshly ground black pepper

Steps

Step 1
Preheat oven to 400°F.
Step 2
Season salmon with salt. Heat a large sauté pan over medium-high heat; lightly spray with oil and add the salmon.
Step 3
Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes. Set aside on a dish to cool.
Step 4
Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.
Step 5
Flake the salmon into a large bowl.
Step 6
Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs. Add the vegetable mixture and mix well.
Step 7
Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
Step 8
Oil a baking sheet. Shape the batter into 15 cakes and place on prepared baking sheet.
Step 9
Bake about 10 to 12 minutes on each side.

Preparation Time: 5min
Cook Time: 25min
Ready Time: 30min
Servings: 15
Cuisine: ?? Russian
Category: ? Salmon
Difficulty Level:
Ratings:
Created: September 5, 2019

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