Kid-Friendly Salmon Patties
These Kid-Friendly Salmon Patties are a simple, nutritious dinner- and a great way to use up leftover salmon!
Servings 6
Ingredients
- 14-15 oz fresh or canned salmon drained and flaked
- 1/2-1 cup cooked quinoa optional
- 1/2 cup finely diced onion
- 1/2 cup finely diced red bell pepper
- 1 large egg
- 1/4 cup plain Greek yogurt or mayonnaise
- 1/2 cup panko breadcrumbs divided
- 2 tbsp finely chopped fresh parsley optional
- 1 tsp dried dill
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- Salt and black pepper, to taste about 1/4 tsp each
- 2 tbsp olive oil divided
Instructions
- Sauté the veggies: Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and red bell pepper and cook 3–5 minutes, until soft. Remove from heat and let cool slightly.
- Mix the patties: In a large bowl, gently flake the salmon. Add the quinoa, cooked vegetables, egg, Greek yogurt or mayo, ¼ cup panko, parsley, dill, lemon juice, garlic powder, salt, and pepper. Stir just until combined, keeping the salmon flaky.
- Chill & shape: Refrigerate the mixture for 10 minutes to help it firm up. Form into 10–12 small patties, about 2–3 inches wide. Coat each patty in the remaining ¼ cup panko breadcrumbs.
- Bake: Preheat oven to 400°F. Place patties on a parchment-lined, lightly oiled baking sheet. Bake 12–15 minutes, flipping halfway.
- Pan-fry: Heat remaining olive oil in a skillet and cook patties 3–4 minutes per side until golden.
- Rest & serve: Let patties rest for 5 minutes before serving.
