Mediterranean Salmon Patties Recipe With Creamy Red Pepper Sauce (7 Ingredients, 15 Minutes) by Donna John

Salmon patties were served often when I was growing up. My mom's salmon patties were simple – and delicious. Now I like to experiment with different salmon patties recipes. Because we are trying to eat more foods that are on the heart-healthy Mediterranean Diet, this moist and crispy Mediterranean salmon patties recipe with a creamy red pepper sauce really hit the spot. The red pepper sauce added so much flavor and nutrition to these easy salmon patties.

To make these high-protein Mediterranean-inspired salmon patties you only need a short list of simple ingredients. Here is your shopping list: a can of salmon, dry breadcrumbs, green onions, mayonnaise, an egg, fresh dill, a jar of roasted red peppers and optional hot sauce if you like a little heat. The salmon patties cook up in about six to eight minutes on the stove. While they sizzle away, blend together the easy red pepper sauce. Dinner is on the table in about 15 minutes.

Let's not forget all the health benefits of salmon. Plus you get the health benefits of red peppers in the sauce. Add a fresh vegetable and/or salad as a side dish, and you'll sit down to a healthy seafood dinner you'll feel good about. I served mine with oven-roasted broccoli and a salad with a simple vinaigrette.

Cuisine: Mediterranean / American
Prep Time: 7 minutes
Cook Time: 6 to 8 minutes
Total Time: 15 minutes
Servings: 4 (large) or 6 (small)

Ingredients

Salmon Patties

• 15 ounces (1 can) salmon, drained and flaked
• 1/2 cup dry breadcrumbs (you can use gluten-free breadcrumbs)
• 3 green onions, chopped fine
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons chopped fresh dill

Red Pepper Sauce

• 5 ounces (1 jar) roasted red peppers, drained well
• 3 tablespoons mayonnaise
• 1/4 - 1/2 teaspoon hot sauce (optional)

Here's how to make it: 

1. Put the flaked and drained salmon, breadcrumbs, green onions, mayonnaise, egg and fresh dill into a mixing bowl. Season with salt and pepper, to taste. I like to crush up the calcium-rich bones when flaking the salmon. You could use other fresh herbs if you're not a fan of dill. Fat-free or light mayonnaise could also be used.
   
2. Gently stir the mixture to combine.
   
3. Heat a drizzle of olive oil in a skillet over medium-high heat. (You could also spray the pan with nonstick cooking spray instead of using olive oil.) Shape the salmon mixture into four large patties or six small patties and place them directly into the hot oil. Cook until golden on the bottom, about 3 to 4 minutes.
   
4. Flip the patties over and continue to cook another 3 to 4 minutes, or until golden and crispy on both sides and heated through.
   
5. While the patties cook, blend together the drained roasted red peppers, mayonnaise and hot sauce, if using. You can do this in a blender or use an immersion blender. I used the small bowl that came with my immersion blender.
   
6. Pour the sauce into a small bowl and set aside.
   
7. To serve, drizzle the red pepper sauce over the hot salmon patties. Garnish with chopped green onion, if desired. Store any leftover patties in an airtight container in the fridge. Reheat in the microwave or in a dry skillet over low heat.
   

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