Lemony Salmon Patties Recipe
- 1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
- 3/4 cup milk
- 1 cup soft bread crumbs
- 1 large egg, lightly beaten
- 1 tablespoon minced fresh parsley
- 1 teaspoon finely chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- LEMON SAUCE:
- 2 tablespoons butter
- 4 teaspoons all-purpose flour
- 3/4 cup milk
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1. Preheat oven to 350°. In a large bowl, combine first nine ingredients. Fill eight greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned.
- 2. Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties. Yield: 4 servings.
1 serving (1 each) equals 328 calories, 18 g fat (8 g saturated fat), 127 mg cholesterol, 1,044 mg sodium, 13 g carbohydrate, trace fiber, 27 g protein.
Reviews for Lemony Salmon Patties
"Was really hoping this would repace our favorite salmon patty recipe which uses saltines instead of breadcrumbs. But it didn't work for us. The patties never solidified completely and were a bit gloppy to remove from the pan. And the flavor didn't work either."
"This was just awful. I used one can of salmon and made the sauce as written. It was terrible. No one liked it."
"Excellent as written. So much better than the fried version. I'm freezing the leftovers for another meal."
"I used 2 7-oz cans of boneless, skinless salmon. Turned out very good, more meaty with little filler. Sauce was tasty, wondering if I thickened too much?"
"I made the recipe just as written, and the salmon patties were delicious! They were also very easy, since they were baked vs. the mess of frying. The lemon sauce is the star of this recipe, imo. Wow. Next time, I am doubling the whole recipe!"
"I am revising my review for Lemony Salmon Patties. I didn't have salmon available, so I substituted 2 cans of white albacore tuna instead. I admit that I had adjusted the recipe and decided not to make the sauce. I found this recipe to be very tasty. I was able to make 10 small patties and used a foil-lined baking sheet which I'd coated with non-stick cooking spray and baked 45 minutes. Thank you for sharing this recipe-it is a great way to put canned fish to use. delowenstein"
"<p>My son and I love this recipe. I use two cans of salmon and double the sauce when I make it.</p>"
"Forgot to say add the ingredients that are listed except the bread crumbs also dip patties, once made, into a little flour before cooking."
"Very nice but I use cold mashed potatoes with my salmon and add an egg to keep it together when you make the pattie. Will give this one a try and see which one I like better."
"Lemony Salmon Patties Recipe.I loved it. Will make it again."
"This is a good recipe that is super easy & fast to make. I prefer home-made tarter sauce to the lemon sauce, but it's not bad either."
"We eat a lot of canned Salmon for my bones and like different was to prepare. This was great and I did like the recipe. Next time I am going to try it in pattie and saute. Loved the lemony touch"
"I cook this often. My husband and I love that this is baked and not fried. We also love the sauce, but it makes more than we need. Sometimes I save the sauce to use on other fish recipes. Most of the time I just cut the sauce recipe in half. Thanks for another great recipe."
"These are the best, with no adjustment. I used rice one time instead of bread crumbs, and they were great too. Lemon sauce is light and delicious. My husband asks for them often.Tamara Chronister, Montrose, CO"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.