Light and versatile, these salmon patties pack a powerful nutritional punch with fewer calories than a beef patty, and can be prepared and cooked in just a few minutes. There's no need to prep the salmon yourself, either — wild-caught canned salmon works best, and provides the same heart-healthy omega-3 fatty acids as a fresh fish at a budget-friendly price point and without the extra prep steps.
Served on a bun, salmon patties go well with a variety of condiments — try mayonnaise (light or regular) flavored with Old Bay seasoning, crisp butter lettuce, and pickled onion. You can also try them as part of a fresh salad with dark greens and a sharp vinaigrette.
Ingredients
15-ounce can wild-caught salmon
2 eggs
1/2 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 chopped fresh herbs of your choice, such as parsley or dill
Generous squeeze of fresh lemon juice
Olive oil for cooking
Directions
Drain salmon well and remove bones if needed — the bones are very soft and edible, so don't worry if you lose track of a few. Use a fork to flake the salmon into small pieces, then mix with all other ingredients. Let the mixture sit for two or three minutes to allow the breadcrumbs to absorb moisture. If the mixture doesn't hold together when squished into a ball, add a tablespoon of milk and mix again. Divide the mixture and form 3 or 4 flat patties.
To cook, drizzle olive oil in a skillet (nonstick works well) over medium high heat. When skillet is hot (a drop of water should sizzle), place the burgers gently in the pan and cook on each side until golden brown — about 3 minutes. Place on paper towel to drain briefly and sprinkle with additional salt to finish, then serve.
Calories per patty (if divided into four patties): 239