Fast Salmon Patties

As much as I know salmon is a brain food loaded with omega-3 fatty acids but should be eaten in moderation due to mercury levels, I find it a challenge to cook salmon in a way that is fast, affordable and appeals to me. For years, I would make and serve salmon the way my grandmother did,--mix canned salmon with mayonaise and serve with peas and mashed (in my case baked) potatoes. Ventures to try baked glazed salmon, salmon cakes using corn flakes in lieu of bread crumbs were unsuccessful.

With ingredients I keep in the house,--eggs, soy sauce, non-stick cooking spray, I decided in 2016 to try making salmon patties. This time it was fast, affordable and appealing to my palette.

Fast Salmon Patties – makes 4 patties

1 – 6 ounce can boneless, skinless salmon, drained
1 large egg
2 tablespoons soy sauce, tamari or worcestershire sauce
1 tablespoon lemon juice
½ teaspoon onion powder
½ teaspoon garlic powder
1/8 teaspoon ground ginger
non-stick cooking spray

1. Place oven rack on middle rung. Preheat oven to broiler setting.
2. Line a medium or large cookie sheet with aluminum foil, tucking in ends. Spray with non-stick cooking spray. Set aside.
3. In a medium bowl, break up salmon into small pieces with a fork.
4. Add soy sauce, lemon juice, onion powder, garlic powder and ginger to salmon. Mix until blended.
5. Add egg and mix until blended.
6. Divide mixture into fourths. Roll each fourth into a ball, flatten to a patty and then place on cookie sheet.
7. Spray top of patties with non-stick cooking spray.
8. Place patties in oven on middle rack. Cook 3 – 5 minutes until top is golden brown. Flip patties, spray top of patties with non-stick cooking spray and cook for another 1 -2 minutes. Remove from oven. Serve. Refrigerate any leftovers.  

Salmon Patties ready to serve