Need an inexpensive way to get wild salmon, try it from a can. Salmon patties are an excellent way to use wild canned salmon and keep grocery costs down. Of course if you prefer to buy fresh salmon, by all means use it; just make sure it’s wild salmon. You can also double or triple this recipe, bake all the patties, then freeze some for a quick dinner another night. Some grocery stores sell larger cans of salmon if you prefer to make extra. Or go to a big grocery club store and buy canned salmon in bulk.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4 patties, 2 people
1 6-oz can of wild salmon
¼ cup mayonnaise
¼ cup wheat germ, or bread crumbs
2 tablespoons Dijon mustard (or yellow mustard)
1 lemon – zest and juice
1 teaspoon dried basil
1 teaspoon dried marjoram
1 shallot, finely diced
Salt and pepper to taste
Preheat the oven to 375 degrees Fahrenheit.
Mix together all ingredients listed above. Using a ¼ cup measuring cup, scoop out four portions and shape into patties. Place on a lightly greased baking sheet. Bake for 20 minutes.
Serve with a side of rice and roasted asparagus for a complete meal!
If you made extras, wrap the baked patties in plastic wrap and put them in a sealed freezer bag. Reheat them in a 375 degree oven for 20 minutes.