BAKED SALMON PATTIES USING CANNED SALMON RECIPES

Steps:

• Season salmon with salt.
• Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.
• Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.
• Set aside on a dish to cool.
• Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
• Set aside to cool to room temperature.
• Flake the salmon into a large bowl.
• Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.
• Add the vegetable mixture and mix well.
• Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
• Preheat oven to 400°F.
• Spray a non-stick baking sheet with cooking spray.
• Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
• Bake about 10 to 12 minutes on each side, or until golden brown.

Steps:

• If using fresh salmon, brush with olive oil and season lightly with salt and pepper. Grill for about 6 minutes or bake wrapped in foil at 350 degrees F for approximately 10 minutes.
• Use a fork to gently break apart the salmon, leaving some small chunks.
• Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss.
• Slice lemon into wedges and reserve.
• Add the cracker crumbs, egg and water, only as needed to moisten. Shape into 4 to 6 patties.
• Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side.
• Drain on paper towels. Serve immediately with a squeeze of the reserved fresh lemon.