Healthy Salmon Patties with Crackers {Best Ever}
Servings 12 patties
Learn how to make homemade healthy salmon patties with crackers that are perfectly crispy on the outside, flaky on the inside, and always moist! No bread crumbs or flour required, they're a simple, kid-friendly and low calorie option for the best ever yummy dinner or easy packed lunch! {Gluten-free-friendly}
Ingredients
- 1 pound cooked pink salmon flaked
- 1/2 cup diced red bell pepper
- 20 whole-wheat saltine crackers (about 3/4 cup crushed crackers)
- 1 large egg beaten
- 2 garlic cloves minced
- Zest of half a lemon (about 1 teaspoon lemon zest)
- Juice of half a lemon (about 2 tablespoons lemon juice)
- 1/4 cup diced green onion
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons plus 1 teaspoon olive oil
For garnish:
- Fresh parsley
Instructions
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the pepper and cook, stirring occasionally, until softened, about 3-4 minutes.
- Transfer the pepper to a large mixing bowl. Add the salmon, cracker crumbs, egg, garlic, lemon zest and juice, green onion, mayonnaise, Dijon, worcestershire sauce, hot sauce and salt and pepper. Stir gently to mix. Do not over-mix.
- Using your hands, form the salmon mixture into 12 small tightly packed patties, about ½ inch thick. Place the patties on a large plate or baking sheet.
- Place them in the freezer for 15-20 minutes to allow the patties to firm up. You can also refrigerate the patties for at least 1 hour, or until firm.
- In the same skillet used to cook the peppers, heat oil in a large skillet over medium-high heat until sizzling hot.
- Place the patties in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Reduce heat to medium and cook until golden brown, about 4-5 minutes per side. Flip the patties only once.
- Drain on paper towels. Serve with sriracha mayo (see recipe in notes), seafood sauce, tartar sauce, or ketchup. Garnish with fresh parsley and lemon wedges, if desired.
Notes
- To make sriracha mayo sauce: Mix together 1/2 cup mayo, 1 tablespoon sriracha hot sauce, 1 minced clove of garlic and 1 teaspoon lemon juice for a delicious dipping sauce to serve along with these salmon cakes.
- For faster prep: Make the salmon ahead of time to save time when prepping this recipe. Leftover fresh salmon works great, but you can also substitute 1 pound of canned salmon if preferred.
- Pack tightly: Be sure to pack the salmon mixture tightly together to help them better stay together when cooking.
- Don’t skip the freezing step. If you cook the patties right after forming them, they’ll most likely fall apart. Freezing them for 15-20 minutes helps them to firm up slightly and better hold together when cooking and flipping the patties.
- Only flip the patties ONCE and avoid handling the salmon cakes too much to ensure they keep their shape.
Nutrition
Calories: 106kcalCarbohydrates: 5gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 35mgSodium: 152mgPotassium: 227mgFiber: 0.4gSugar: 1gVitamin A: 252IUVitamin C: 9mgCalcium: 12mgIron: 1mg
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