This Salmon Patties with Spring Salad is super easy to make and only takes a couple minutes to put together. Full of good and simple ingredients, this is an easy recipe to whip up in a pinch!
Disclaimer: this recipe was made in collaboration with Gold Seal. Thank you for supporting the brands who help make this blog possible. Visit Goldseal.ca to learn more about their products and see more healthy recipes!
Salmon Patties with Spring Salad
Spring is here and I’m ready to have some fresh bright flavours back in my meals as the weather starts warming up! So to dive into spring, I’m sharing this delicious spring salad paired with salmon patties. Filled with delicious and healthy ingredients, this combo will fill you up without making you feel weighed down.
Is Canned Salmon Healthy?
For this salmon patty recipe, I used canned salmon. Canned salmon is more affordable and convenient and for recipes like this where the salmon is combined with other ingredients, canned it the way to go.
With Gold Seal’s Wild Pink Salmon, it is just – if not more – healthy than the salmon you can get fresh from the grocery stores. All salmon used by Gold Seal is wild caught salmon from the Pacific Ocean. They are canned fresh and cooked just once to retain all the nutrients. Gold Seal’s Wild Pink Salmon is packed with omega-3s and is a great source of protein.
In addition to being healthy for us, Gold Seal is healthy for the environment too as they are MSC blue certified, meaning they practice sustainable fishing practices to keep our oceans healthy! Each MSC certified fishery has been independently assessed on its impacts to wild fish populations and the ecosystems that they’re part of to help protect our oceans from being over fished.
What You Need To Make Salmon Patties with Spring Salad
For the salmon patties:
- Gold Seal Wild Pink Salmon: drained
- panko: Panko is a Japanese-style breadcrumb
- sour cream: or greek yogurt if you prefer
- egg: room temperature
- Dijon mustard
- lemon juice
- garlic powder
- onion powder
- dried parsley
- olive oil
For the spring salad:
- asparagus
- olive oil
- salt
- mixed greens
- mint
- tarragon
- peas
- goat cheese
How To Put Together the Spring Salad
- Prep the asparagus by cutting off the woody ends and place the asparagus on a sheet pan.
- Drizzled with olive oil and sprinkled with salt
- In a 400F oven, roast the asparagus for 10 minutes.
- While the asparagus is roasting, combine the mixed greens, mint, tarragon, and peas.
- Once the asparagus is done, add it into the salad and top with some goat cheese.
3 Ways to Make Salmon Patties
- In a bowl, combine all the ingredients to the salmon patties. Mix until combined.
- Divide the mix into 7-8 patties and shape it into a ball before flattening it a little.
How to Make Salmon Patties in the Air Fryer
This is my favourite method! The air fryer crisps up the salmon patties perfectly, especially the sides. Here’s how to make the salmon patties in the air fryer:
- Place the patties into the air fryer in a since layer, give it a light spritz of cooking oil, and cook at 400F for 12 minutes.
How to Bake Salmon Patties in the Oven
If you don’t have an air fryer, you can make salmon patties inside the oven as well! Here’s how to do it:
- Heat the oven to 400F, place the salmon patties onto a sheet pan lined with parchment paper, and bake for 12-14 minutes (or until golden).
How to Make Salmon Patties on the Stove Top
And finally, here’s how to make patties on the stove top:
- In a cast iron, heat a drizzle of olive oil on medium heat.
- Cook the patties on both sides for 5-6 minutes, until it’s done.
Once everything is done, serve the patties with the salad with some lemon drizzled on top. If you’d like, you can also add a salad dressing to it. I like this lemon basil vinaigrette.
Meal Prep Tip
I store the salad and patties separately in two large airtight containers then on the day of eating, I combine it to bring to work. This helps keep the salmon patties crispy!
Salmon Patties with Spring Salad
Ingredients
For the salad
For the salmon patties
- 1 can Gold Seal Wild Pink Salmon, drained
- 1/2 cup panko
- 1/4 cup sour cream, or greek yogurt if you prefer
- 1 egg, room temperature
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- t tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dried parsley
- 3 olive oil, save 1 tbsp for cooking
Instructions
Spring Salad
- Prep the asparagus by cutting off the woody ends and place the asparagus on a sheet pan.
- Drizzled with olive oil and sprinkled with salt
- In a 400F oven, roast the asparagus for 10 minutes.
- While the asparagus is roasting, combine the mixed greens, mint, tarragon, and peas.
- Once the asparagus is done, add it into the salad and top with some goat cheese.
Salmon Patties
- In a bowl, combine all the ingredients to the salmon patties. Mix until combined.
- Divide the mix into 7-8 patties and shape it into a ball before flattening it a little.
- Airfryer Method: Place the patties into the air fryer in a since layer, give it a light spritz of cooking oil, and cook at 400F for 12 minutes.
- Oven Method: Heat the oven to 400F, place the salmon patties onto a sheet pan lined with parchment paper, and bake for 12-14 minutes (or until golden).
- Stove Top Method: In a cast iron, heat a drizzle of olive oil on medium heat. Cook the patties on both sides for 5-6 minutes, until it’s done.
- Once everything is done, serve the patties with the salad with some lemon drizzled on top. If you’d like, you can also add a salad dressing to it. I like this lemon basil vinaigrette.
Nutrition Per Serving
Other Seafood Meal Preps You May Like
- Tuna Sushi Bowl
- Hummus Crusted Salmon with Panko
- Sweet Chili Salmon Meal Prep
- Hoisin Glazed Salmon Meal Prep
- Tzatziki Crusted Salmon with Panko
- Honey Garlic Salmon
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
Laarny says
Tried this one and love it! No lemon juice so added rice vinegar instead. We will try again!
Carmy says
Thank you!
Allison Nixon says
Could you possibly freeze the salmon patties before cooking and then pull them out to cook as needed?
Carmy says
I don’t see why not! :)