Salmon patties are one of those dishes that just never get old. They’re easy to make, versatile, and can be served hot, room temperature, or cold, which makes them perfect for meal prep or even for a picnic. And with Pesach just around the corner, they’re a great option for a healthy and delicious dinner during the last few days leading up to the holiday.
One of the best things about salmon patties is how easy they are to customize. You can add different herbs or spices to the mix, swap out the onion for something else, or even use a combination of salmon fillet and scraps for a more affordable option. Plus, they’re packed with protein and omega-3 fatty acids, which makes them a great option for a healthy meal.
For a full, healthy meal, serve your salmon patties with zoodles (zucchini noodles) and roasted tomatoes. The zoodles add some extra veggies and fiber to the meal, while the roasted tomatoes add a pop of sweetness and acidity. And the best part is that this meal can be made in advance and served cold or at room temperature, making it perfect for meal prep or for a picnic on a warm day.
- Sure! Here is the recipe for salmon patties with concise, numbered instructions:
- 1 1/2 lb salmon; skin removed
- 1/2 cup diced red onion
- 2 Tbsp grated horseradish*
- 1 egg
- 1 tsp salt
- 1/4 tsp black pepper
- In a food processor, pulse the salmon until chopped.
- Add the red onion, grated horseradish, egg, salt, and black pepper to the food processor.
- Blend the mixture for 15-20 seconds until well combined.
- Form the mixture into 6-8 patties (using a 1/3 cup measuring cup to measure each patty is recommended).
- Refrigerate the patties for an hour to help them set.
- Heat a skillet over high heat.
- Add a small amount of oil or cooking spray to the skillet to prevent sticking
- Sear the patties in the skillet until browned on both sides (about 3-4 minutes per side).
- Serve the patties hot, room temperature, or cold, depending on your preference. Enjoy!