High-Protein Crispy Honey Mustard Salmon Patties Recipe (30 Minutes) by Elisa Schmitz
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I often make fresh salmon recipes during the busy week because they are quick, nutritious and delicious. I also make dishes using leftover or canned salmon, and I find that everyone likes the leftover and canned salmon recipes just as much!
This crispy honey mustard salmon patties recipe is my most recent favorite. These savory high-protein salmon cakes are moist and tender on the inside and crispy and golden on the outside. Plus, they offer the health benefits of salmon, the health benefits of onions and the health benefits of fresh parsley, among others. Best of all, this nutritious and delicious salmon recipe is a flavorful addition to a heart-healthy Mediterranean Diet!
Here are the simple ingredients you need to make this gluten-free seafood dinner recipe: cooked or canned salmon, extra virgin olive oil, onion, red bell pepper, eggs, mayonnaise, Dijon mustard, honey, Parmesan cheese, almond flour and fresh parsley. You sauté the fresh vegetables in olive oil until crisp-tender. Next, you combine all the ingredients to create the salmon patties. Then, you cook the honey mustard patties in a cast iron skillet until crispy and golden. So quick and easy, and ready in only about 30 minutes!
I served these tasty salmon cakes as an appetizer, and also alongside my heirloom tomato ricotta pie for a delicious dinner. They make a fun snack with your favorite dipping sauce, or served on a bun for lunch.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 cup onions, diced
- 1/2 cup red bell peppers, diced
- 8 ounces cooked or canned salmon, shredded
- 2 eggs
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3/4 cup Parmesan cheese, shredded
- 3/4 cup almond flour
- 1 1/2 tablespoons fresh parsley, diced
Here's how to make it:
- In a cast iron skillet over medium-high heat, add the olive oil, onions and peppers. Sauté vegetables until crisp-tender, about 4 minutes. Remove from heat. (I used red bell pepper, but you can use any color bell pepper you prefer.)
- In a large mixing bowl, add the salmon, eggs, mayonnaise, mustard, honey, Parmesan, almond flour and parsley. Season with salt and pepper, to taste, if desired. Stir to combine. (Instead of almond flour, you can use panko breadcrumbs, if desired.)
- Add the vegetables to the salmon mixture and stir to combine.
- Using your clean hands, form the mixture into patties. In the same cast iron skillet over medium-high heat, add a bit more olive oil, if needed. Cook (in batches) patties until they're crispy and golden brown, about 5 to 7 minutes. (The number of patties will depend on how big you make each patty. If you want to make salmon "burgers," then make your patties larger to fit a bun.)
- Flip patties carefully and cook until crispy and golden on the other side, another 5 to 7 minutes, or until desired doneness.
- Serve warm with your favorite side dishes. Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or, for maximum crispiness, in a skillet or in the oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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