Baked Salmon Patties
Salmon patties with dill, scallions, and Parmesan baked on a hot oiled tray until golden and crisp outside and tender inside.
Equipment
- Large rimmed baking tray
- Box grater
- Large mixing bowl
- Spatula
Ingredients
Main Ingredients
- 1 cup panko breadcrumbs
- 1 small onion grated
- 1 cloves garlic finely minced
- 14 oz cooked fresh salmon or canned red or pink salmon, drained
- 2 scallions thinly sliced
- ⅓ cup chopped fresh dill or 1 tsp dried dill
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil for the tray
- 1 cooking spray for the tops
Instructions
Cooking
- Mix. Grate the onion over the panko and stir. Add the garlic, scallions, dill, eggs, Parmesan, salt, and pepper, then fold in the salmon.
- Shape. Form the mixture into patties about 2/3 inch thick using 1/4 cup each.
- Heat the tray. Drizzle the oil on a rimmed tray and heat in a hot oven at 425 degrees F for 2 minutes.
- Bake. Add the patties, spray the tops, and bake for 15 minutes. Flip, spray, and bake for 5 minutes more until golden.
- Serve. Serve warm with sour cream or yogurt and extra dill.
Notes
Substitutions: Use gluten free breadcrumbs, or dried dill in place of fresh.
Tips: Fold the salmon in gently and do not press the patties on the tray.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat to 165 degrees F.