Description
Delicious and easy-to-make salmon patties that are crispy on the outside and moist on the inside, served with a tangy Greek yogurt topping. This recipe is a perfect way to enjoy a flavorful seafood dish.
Ingredients
Units
Scale
Salmon Patties:
- 1 large egg
- 1 (15-ounce) can salmon, drained (wild-caught if possible)
- 1/2 cup Italian seasoned dry whole wheat bread crumbs
- 1/4 cup nonfat plain Greek yogurt or sour cream
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons finely chopped fresh parsley plus additional for serving
- 1–2 tablespoons extra-virgin olive oil for cooking the patties
For serving:
- Greek yogurt
- Lemon wedges
Instructions
- In a large mixing bowl, beat the egg. Add the drained salmon, bread crumbs, Greek yogurt, Dijon, vinegar, onion powder, garlic powder, and cayenne. Mix lightly with a fork to combine. Break apart the salmon further. Gently stir in the parsley.
- Scoop the mixture by 1/3 cupfuls and shape into 6 patties about 1/2 inch thick. Arrange on a plate.
- In a large skillet, heat oil over medium. Brown the patties on both sides until deep golden brown and cooked through, about 5 to 6 minutes total. Be gentle when flipping. Serve topped with Greek yogurt, lemon, and parsley.
Nutrition
- Serving Size: 1 patty
- Calories: 190
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg
