Baked salmon is good and good for you, but sometimes you just need a little something different. These Salmon Patties with Parsley Mayo were a nice break and tasted great. I’ll definitely be making these again.
- 3 5-oz. pouches skinless, boneless pink salmon (1)
- 1/2 cup panko bread crumbs
- ½ cup finely chopped red sweet pepper
- ½ cup finely chopped green onions
- 1 egg, lightly beaten
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 3 tablespoons finely chopped fresh parsley (2)
- 1 tablespoons lemon juice or white vinegar
- 1 teaspoon bottled hot pepper sauce (3)
In a medium bowl, combine salmon, bread crumbs, sweet pepper, green onions, egg, two tablespoons of the mayonnaise and mustard. Shape into eight 2-1/2-inch patties (about 1/3 cup each).
Coat a very large nonstick skillet with nonstick cooking spray. Heat over medium heat. Add patties; cook 4 to 5 minutes or until browned. Coat patty tops with nonstick cooking spray; flip. Cook 4 to 5 minutes more or until browned and cooked through (160 degrees).
For parsley mayo, in a small bowl stir together the remaining mayonnaise, parsley, lemon juice and hot sauce. Serve with patties. Makes 4 servings.
(1) I used 3 cans of salmon. Later I realized the difference. The pouches don’t have any liquid whereas the cans do. So if you use cans, be sure to remove as much of the liquid as you can.
(2) I don’t normally use fresh parsley but I did in this case. Dried parsley would work, too, though.
(3) We don’t like things hot so I probably only used 1/8 or ¼ of a teaspoon of hot sauce and it still gave it a kick.
Recipe from Better Homes and Gardens Magazine