From the library
Lemon Pepper Salmon Patties
With a mix of flaked salmon, breadcrumbs, mayonnaise, and egg, a simple fillet transforms into a tasty pan-seared patty!
Makes 5 portions8 steps
178
kcal · per 1 serving
11g
Protein
13g
Carbs
9g
Fat
Ingredients
- 3/4 cup breadcrumbs
- 1/4 cup light mayonnaise
- 1 egg, slightly beaten (can also use dried egg mix)
- 1/2 teaspoon lemon pepper
- 7 ounces frozen salmon, thawed, drained, and finely chopped (optional to remove the skin)
- Cooking spray
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Mix breadcrumbs, mayonnaise, egg, and lemon pepper in a medium bowl.
- Add salmon and mix.
- Measure 1/3 cup of salmon mixture (packed) and form into a round patty.
- Repeat until you have five salmon patties.
- Spray a skillet with cooking spray and set stove to medium heat.
- Place the salmon patties in the skillet and cook until light brown, 5–7 minutes.
- Flip the patties and cook on the other side until brown.
- Salmon should reach a final internal cook temperature of 145°F as measured with a food thermometer before serving.
USDA MyPlate Kitchen — Recipe adapted from Chickasaw Nation Nutrition Services, Get Fresh Initiative (public domain), via myplate.food · public domain
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