Ingredients for Baked Salmon Patties Or Muffins
- 14 oz canned salmon
- Cornmeal
- 1/4 cup all-purpose flour
- 1 large egg
- 1/4 cup finely chopped red onion
- 1/2 cup panko bread crumbs
- Fat Free Mayonnaise
- 3 tablespoons lemon juice
- Old Bay Seasoning
- 1/4 cup mayonnaise
- Brown Mustard
- Ketchup
- Worcestershire Sauce
- 1/4 cup finely chopped celery
- 1 tablespoon Dijon mustard
- 5 tablespoons chopped fresh dill
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- cooking spray
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How to Make Baked Salmon Patties Or Muffins
- Preheat oven to 375°F (190°C).
- Drain 14 oz (400g) canned salmon, removing skin and bones. Gently flake the salmon with a fork.
- In a medium bowl, combine the flaked salmon with 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 large egg, 1/4 cup chopped fresh dill, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined.
- Gradually add 1/2 cup panko bread crumbs, mixing until the mixture is just moist enough to hold its shape. Don't overmix.
- Lightly grease 7 muffin cups in a 12-cup muffin tin with cooking spray.
- Divide the salmon mixture evenly among the prepared muffin cups, filling each almost to the top. Sprinkle the tops with remaining panko bread crumbs.
- Lightly spray the tops of the patties with cooking spray.
- Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the patties are golden brown.
- While the patties bake, prepare the sauce: In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon chopped fresh dill, and salt and pepper to taste. Refrigerate until ready to serve.
- Let the salmon patties cool slightly before removing them from the muffin tin. Serve warm with the chilled dill sauce.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
19g
Fat
18g
Carbs
11g
