Salmon Patties - Well Plated by Erin

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Step 1

Prep

Step 2

20 minutes mins

Step 3

Cook

Step 4

10 minutes mins

Step 5

In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne.

Step 6

With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.

Step 7

Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.

Step 8

In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat.

Step 9

Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula. Serve topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley. Enjoy!

Step 10

Notes

Step 11

TO STORE Uncooked salmon patties can be refrigerated for up to 1 day. Individually wrap each patty and store it in an airtight container. Cooked salmon patties can be refrigerated for up to 2 days.

Step 12

TO REHEAT Reheat gently in a lightly oiled skillet on the stove. I like to splash a little water in the skillet with the salmon, then cover it to lock in moisture and help the patties steam and prevent them from drying out.

Step 13

TO FREEZE Cooked salmon patties can be frozen for up to 3 weeks. Let thaw in the refrigerator, then reheat on the stovetop as directed above.