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mediterranean salmon patties

Mediterranean Salmon Patties with Roasted Red Pepper Sauce

These salmon patties are packed with flavor and served with a delicious roasted red pepper sauce.

Course dinner
Cuisine Mediterranean
Keyword fish, salmon
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 2 cans of canned salmon (6 oz cans) boneless, skinless
  • 1/3 cup breadcrumbs or semolina
  • 2 tbsp breadcrumbs or semolina
  • 1 egg
  • ¼ cup mayonnaise
  • 2 green onions (scallions) chopped
  • 2 tbsp lemon juice (with zest)
  • Salt to taste
  • Pepper to taste
  • 1/4 tsp red pepper chilli flakes
  • 2 tbsp parsley chopped
  • ½ red pepper diced (around ½ cup)
  • 4 tbsp olive oil

For the roasted red pepper sauce:

  • 1 can roasted red peppers around 12 oz or 2 peppers
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 tsp white vinegar
  • Black pepper

Instructions

  1. In a bowl, add the egg and beat well.
  2. Add the mayo, green onion, lemon, salt, pepper, chili flakes and 1/3 cup semolina/breadcrumbs. Gently mix.

  3. Open the cans of salmon and drain the water. Add the salmon to the mayo mix, followed by the red peppers and parsley. Gently stir all ingredients together until well combined.

  4. Using your hands form 6-8 patties.*

  5. Sprinkle the extra 2 tbsp of semolina/breadcrumbs on each side of the patty.

  6. Heat 2 tbsp of olive oil in a nonstick pan. Place 4 patties and cook each side for 3-4 minutes or until golden brown on medium-low heat. Once cooked, set aside. Place the rest of the patties in the pan with the rest of the oil (note: you don't have to use all the oil in this recipe; some people may need more or less).

  7. To make the roasted red pepper sauce, add the roasted red peppers, garlic, olive oil, vinegar and black pepper into a small blender or food processor. Pulse mixture for a few seconds, being careful not to over blend. Pour into a bowl and set aside.
  8. Serve patties with roasted red pepper sauce. Enjoy with a whole wheat bun or side of quinoa.

Recipe Notes

Store leftovers in an airtight container in the fridge. Re-heat in a pan for best results.

*If you prefer you may use an ice cream scooper to scoop the mixture into patties. If you find your mixture too wet, add more semolina/breadcrumbs.