Lemon Pepper Salmon Patties
Source: Recipe adapted from Chickasaw Nation Nutrition Services, Get Fresh Initiative
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
With a mix of flaked salmon, breadcrumbs, mayonnaise, and egg, a simple fillet transforms into a tasty pan-seared patty!
- Makes
- 5 Servings
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
Directions
- 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.
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