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Lemony Salmon Patties

 Lemony Salmon Patties
With the tasty salmon and zippy sauce, my family finds this a delicious entree! It is an impressive main dish.—Lorice Britt, Severn, North Carolina
4 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

  • 1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
  • 3/4 cup milk
  • 1 cup soft bread crumbs
  • 1 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 King Arthur Unbleached All-Purpose Flour
  • 3/4 cup milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper

Directions

  • 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.
  • Meanwhile, melt butter in a saucepan; stir in flour until smooth.
  • Gradually stir in milk; bring to a boil over medium heat. Cook and

2 of 2

Lemony Salmon Patties (continued)

Directions (continued)

  • stir for 2 minutes or until thickened. Remove from heat; stir in
  • lemon juice, salt and cayenne. Serve with patties. Yield: 4
  • servings.
Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.