From the Pantry Butler kitchen
Lemon Pepper Salmon Patties
With a mix of flaked salmon, breadcrumbs, mayonnaise, and egg, a simple fillet transforms into a tasty pan-seared patty! USDA MyPlate Kitchen — Recipe adapted from Chickasaw Nation Nutrition Services, Get Fresh Initiative (public domain), via myplate.food
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
Method
- 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.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →