Baked Salmon Patties

2 salmon patties on a white plate with 2 lemon wedges, tomato wedges and spinach leaves

5 from 1 vote

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.

Prep Time1

Cook Time30

Total Time1 30

Course: Appetizer, Snack

Cuisine: International

Servings: patties

Calories: 224kcal

Author: Daniela Apostol

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
⅛ teaspoon pepper
½ tablespoon lemon juice
oil spray
½ cup flour

Metric - US Customary

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