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  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    10 minutes


1 (14.75 oz.) can red or pink salmon
2 eggs
1/3 cup bread crumbs
1/2 medium onion
1 small red bell pepper, finely diced
1 Tbsp. Dijon mustard
1/8 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1 1/2 Tbsp. canola oil, or more as needed


1. Remove bones and skin from salmon if needed. In a large bowl, beat eggs lightly. Add salmon, then stir in bread crumbs, onion, bell pepper, mustard, salt, and black pepper. Mix well and shape into 6 patties.
2. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat. Add patties, 2 or 3 at a time, making sure not to overcrowd them. If needed, add remaining 1/2 Tbsp. oil for second or third batch of patties. Cook until just browned, about 5 minutes per side. If cooking in batches, transfer cooked patties to a plate and tent with foil. Serve warm.
Source: Hannaford fresh Magazine, March - April 2014


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a