Healthy Recipe, Salmon Patties

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


  • 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

Healthy Recipe, Broiled Gochujang-Glazed Salmon

Gochujang is a Korean fermented pepper paste with a spicy-sweet, pungent flavor that can take the bland out of practically anything. Here it’s the key ingredient in a simple glaze that’s brushed on omega-rich salmon fillets. Pair it with your favorite green vegetable or any grain for a simple but elegant meal. Leftovers are great flaked into a rice bowl with veggies. Adapted from Serves 4. – Susan Puckett Ingredients

  • Non-stick cooking spray
  • 1 tablespoon gochujang
  • 2 teaspoons mirin
  • 2 teaspoons soy sauce or tamari
  • 2 teaspoons honey
  • ½ teaspoon toasted sesame oil
  • 1 or 2 garlic cloves, grated
  • ½ teaspoon grated fresh ginger
  • 4 (4- to 6-ounce) salmon fillets
  • Kosher salt
  • 1 or 2 thinly sliced scallions
  • Black or white toasted sesame seeds (optional)


  1. Position a rack 4 to 5 inches from the heat source and preheat the broiler to high.
  2. Line a sheet pan with foil and spray lightly with cooking oil spray. Set aside.
  3. Make the glaze: In a small bowl, stir together the gochujang, mirin, soy sauce, sugar, sesame oil, garlic, and ginger until blended.
  4. Place the salmon on the prepared pan (skin-side down if skin on) and sprinkle lightly with salt. Run under the broiler for 2 minutes.
  5. Brush the salmon with the glaze and broil 3 to 5 minutes longer, depending on thickness, just when the flesh begins to flake when pressed with a fork.
  6. Transfer to a platter or serving plate and garnish with scallions and sesame seeds, if desired.