There are many great reasons for always keeping a can of salmon in your pantry: It’s inexpensive, has a long shelf life, and is an excellent source of protein and good-for-the-heart omega 3s. And with a few other staples it can transform into a delicious dinner in minutes. This is a case in point. Both the patties and the sauce are infinitely adaptable to other tasty tidbits you have on hand. Serves 4-6. – Susan Puckett Sauce
- ½ cup full-fat Greek yogurt
- 1 tablespoon capers, rinsed and chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper
Salmon Patties
- 1 (14.75 ounce) can salmon
- ½ cup seasoned dry breadcrumbs
- ¼ cup chopped onion
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil, plus more, as needed
Instructions
- In a small bowl, mix the yogurt, capers, lemon juice, and zest. Season with salt and pepper.
- Drain the salmon, reserving the liquid. Place the salmon in a medium bowl. Add breadcrumbs, onion, egg, and mustard; mix well to combine.
- Shape the mixture into 8 to 12 patties and set them on a tray, adding reserved liquid from the salmon if the mixture is too dry. Line a plate with paper towels and set near the stove.
- In a large skillet over medium heat, heat 1 tablespoon of the oil and add patties, leaving several inches of space in between. Cook until golden brown, about 3 to 4 minutes per side. Drain on paper towels. Add a little more oil and repeat with the remaining patties.
- Serve patties with the sauce.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.