Description

Whether you’re reaching for a pantry staple like canned salmon or using leftover fresh fillets, this recipe transforms humble ingredients into a golden, flavorful dish that’s a hit with the whole family.

Ingredients

Scale

1 (14.75 ounce) can salmon, drained of all but 2 tablespoons of liquid, flaked
1 large slice bread , crust removed, shredded (1 cup, 50g)
3 tablespoons green onion, chopped
1 medium garlic clove, minced
1 tablespoon fresh dill, chopped, or 1 teaspoon dried
3 tablespoons minced green bell pepper
1 tablespoon flour
1 large egg
1/2 teaspoon sweet paprika
1 teaspoon finely grated lemon zest
2 teaspoons lemon juice
1/4 teaspoon kosher salt
Several turns of freshly ground black pepper
3 tablespoons extra virgin olive oil

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Instructions

Mix the patty ingredients:

In a large bowl, gently mix together the salmon (including 2 tablespoons of the can liquid), bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper.

Form the patties:

Form 8 patties, about 1/2 inch thick.

Chill at least 30 minutes:

Cover the patties and chill in the refrigerator for at least 30 minutes (or up to several hours) to help them firm up.
Brown in skillet:

Heat olive oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3 to 4 minutes per side.

Prep Time: 15
Cook Time: 10

Nutrition

Serving Size: 4
Calories: 299
Fat: 17g
Protein: 27g