Food Facts: Salmon Patties

The Morning Show

Registered dietitian from Christie Clinic, Jane Valentine, joins the Morning Show and in this week’s Food Facts she is making salmon patties.

Salmon Patties

Serve these burgers on a bed salad and drizzled with olive oil, freshly squeezed lemon juice and a dollop of mashed avocado. You could make this for bunch and add a cooked egg on top for a quick fancy dish. This recipe can be made with fresh salmon or canned salmon. 

Serves: 4 servings 

Salmon Burgers: 

1½ cups (2-5 oz. filets) wild-caught cooked salmon, chopped (may substitute canned salmon) 

Juice of 1 lemon + ½ tsp lemon zest 

1 small shallot, minced (may substitute 2 cloves garlic, minced) 

2 green onions, chopped 

1 Tbsp. fresh dill (may substitute 1 tsp dried dill) 

2 tsp. Dijon mustard 

¼ tsp. salt 

¼ tsp. pepper

⅛ tsp. cayenne pepper (optional) 

2 eggs

3 Tbsp flour

1 Tbsp olive oil 


1. Combine all of the salmon burger ingredients except the oil in a large bowl and mix well. If using canned salmon, drain and squeeze out as much liquid as possible. 

2. Form burgers into 8 patties. They will easily fall apart until they are cooked. Handle with caution  

3. Heat oil on a griddle or pan to medium high heat. 

4. Carefully add burgers to pan and cook for 5-7 minutes on each side or until cooked through. 

5. To serve, top with tarter sauce, or mashed avocado 


Serving size: 4 servings (2 burgers) Calories: 195 Fat: 9 g Carbohydrates: 4 g Sugar: 1 g Sodium: 300 mg Fiber: 0 g Protein: 24 g

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