Healthy Baked Salmon Patties coated in breadcrumbs, a delicious appetizer or snack in between meals. Kids will love a few in their school lunch box, and you will be happy that these nutritious and filling patties are a big hit with the whole family. Quick and easy to make, and so yummy too.
It's salmon day again. I absolutely love salmon, I guess you can tell already. I should really make an effort to cook fish a lot more often than I do, and when it does happen, I inevitably go for salmon..
Patties are always the winner whenever I make them. From Mashed Potato Tuna Patties, to Chickpea Potato Broccoli Patties, and now these lovely baked salmon patties, it's really hard to choose which are the most delicious ones.
Well, since these crispy salmon patties are baked, they are by far the winners when it comes to healthier choices. You need a super tiny amount of oil, spray oil being the best, and you baked them for about 30 minutes, and that's it.
No horrible smell in the whole house from frying, no alarms going off because of the smoke, plus you know they are yummy and good for you, so win win no matter what. So, how to make these pretty little things crispy on the outside and deliciously soft in the inside?
Jump to:
Ingredients needed
- salmon filletsÂ
- baby potatoes - or regular potatoes
- spring onions
- breadcrumbs - either regular breadcrumbs or panko
- eggs
- freshly chopped dill
- salt &Â pepper
- lemon juice
- oil spray
- flour - regular flour would do
Step-by-step photos and instructions
The process itself is dead simple, and if you organise yourself, you can get the job done fairly quickly.
- Boil the potatoes in their skin until soft, then peel and mash.
- Set aside to cool down.
- Meanwhile, bake the salmon fillets in a pre-heated oven at 200 degrees Celsius (400 Fahrenheit) for 10-15 minutes or until cooked through.
- Flake the salmon, add the lemon juice and mix well.
- Add the salmon to the potato mash together with the chopped spring onions, dill, half of the amount of breadcrumbs, one egg, salt and pepper.
- Mix well, then use your hands to shape patties, depending on the size, you should get 9-10.
- Refrigerate the patties for at least 30 minutes to firm up.
- Coat the patties with flour, then in one beaten egg, then finally in the remaining breadcrumbs.
- Use oil spray to grease a baking tray, then place the patties and use more oil spray over the patties and bake at 200 degrees Celsius (400 Fahrenheit) or about 30 minutes or until golden.
Expert tips
When the potatoes are boiled in their skin, the mash is not as soft, you need a rougher texture for the patties. Still better to refrigerate the patties for at least 30 minutes to firm up before coating them in breadcrumbs.
I used fresh salmon, but canned salmon is always fine to be used, in which case you only need to worry about the mash. I don't recommend an instant mash for this recipe, it's nowhere near as good texture wise as the good old boiled potato.
Once the salmon is cooked and the mash is ready, mix them together with chopped spring onions, dill, egg, lemon juice and seasoning, and shape into patties, you should get about 9 or 10. Refrigerate for about 30 minutes to firm up, then coat in flour, beaten egg, breadcrumbs, and then they are ready to be baked.
How long to bake the patties for
Now, with the temperature, l set the oven at 200 degrees Celsius (400 degrees Fahrenheit), and the patties needed 30 minutes in the oven. Ovens are different, so the patties might need longer or less, just keep an eye on them for about 25 minutes.
I also found that there is no need to turn them on the other side while baking, you get a lovely nice colour all around anyway. I like serving them with a nice salad on the side, and a squeeze of lemon juice, for extra freshness. So yummy!
If you’ve tried this HEALTHY BAKED SALMON PATTIES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Baked Salmon Patties
Ingredients
- 2 salmon fillets (220 g)
- 500 g baby potatoes
- 2 spring onions
- 200 g breadcrumbs
- 2 eggs
- 1 tablespoon freshly chopped dill
- ¼ teaspoon salt
- â…› teaspoon pepper
- ½ tablespoon lemon juice
- oil spray
- ½ cup flour
Instructions
- Boil the potatoes in their skin until soft, then peel and mash.
- Set aside to cool down.
- Meanwhile, bake the salmon fillets in a pre-heated oven at 200 degrees C (400 Fahrenheit) for 10-15 minutes or until cooked through.
- Flake the salmon, add the lemon juice and mix well.
- Add the salmon to the potato mash together with the chopped spring onions, dill, half of the amount of breadcrumbs, one egg, salt and pepper.
- Mix well, then use your hands to shape patties, depending on the size, you should get 9-10.
- Refrigerate the patties for at least 30 minutes to firm up.
- Coat the patties with flour, then in one beaten egg, then finally in the remaining breadcrumbs.
- Use oil spray to grease a baking tray, then place the patties and use more oil spray over the patties and bake at 200 degrees Celsius (400 Fahrenheit) or about 30 minutes or until golden.
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- When the potatoes are boiled in their skin, the mash is not as soft, you need a rougher texture for the patties. Still better to refrigerate the patties for at least 30 minutes to firm up before coating them in breadcrumbs.
- I used fresh salmon, but canned salmon is always fine to be used, in which case you only need to worry about the mash. I don't recommend an instant mash for this recipe, it's nowhere near as good texture wise as the good old boiled potato.
- Once the salmon is cooked and the mash is ready, mix them together with chopped spring onions, dill, egg, lemon juice and seasoning, and shape into patties, you should get about 9 or 10. Refrigerate for about 30 minutes to firm up, then coat in flour, beaten egg, breadcrumbs, and then they are ready to be baked.
Nutrition
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Leave a Reply