This easy, healthy baked salmon patties recipe gets a makeover with Moroccan-inspired spices and a refreshing yogurt sauce.
Salmon patties were one of my mum’s tried and true recipes when I was growing up. They were cheap to make, came together in minutes and were basically a version of our favorite salmon salad sandwich in patty form.
For some reason, I don’t make salmon cakes very often for my family. Baked lentil cakes – yes. Baked salmon cakes – nope. I’m on a mission to bring back some old favorites, with a twist. This easy dinner is a great place to start!
So, do they really make salmon patties in Morocco? Probably not. But the flavors used in the recipe – cumin, cinnamon, lemon, mint – are inspired by Moroccan dishes. If you really want to lean more towards the Moroccan side, feel free to substitute cooked whole wheat couscous for the quinoa in the patty mixture.
The yogurt sauce is a simple mixture of plain Greek yogurt, mint, garlic, lemon and salt. Fresh and simple. Serve the salmon cakes alongside a green salad or steamed veggies for a healthy dinner or lunch.
Other healthy salmon recipes:
Cookin’ Canuck’s Maple Dijon Baked Salmon
Cookin’ Canuck’s Low Fat Salmon Salad Sandwich with Capers
Joyful Healthy Eats’ Honey Mustard Pecan Crusted Salmon
Well Plated’s Pineapple Glazed Salmon
Savory Tooth’s Spicy Salmon Sushi Bowl
Moroccan Salmon Patties Recipe
Ingredients
The salmon patties::
- 2 6 ounces each cans salmon, drained
- 1/2 cup cooked quinoa
- 1/2 medium yellow onion grated
- 1 egg
- 1/4 cup whole wheat panko breadcrumbs
- 3 tablespoons minced flat-leaf parsley
- 2 tablespoons minced fresh mint
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
The Sauce:
- 1/2 cup plain whole milk Greek yogurt
- 2 tablespoons minced fresh mint
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions
The Patties:
- Preheat the oven to 375 degrees F.
- With a fork, flake the salmon into a medium sized bowl. Stir in the rest of the ingredients.
- Shape ¼ cup of the salmon mixture into a patty and place on a cutting board. Repeat with the remaining salmon mixture to form a total of 8 patties.
- Place a baking sheet in the oven for 5 minutes. Remove it from the oven, lightly coat with cooking spray and transfer the salmon patties to the baking sheet.
- Bake the patties for 15 minutes, or until golden brown on the bottom. Flip over the patties and cook for an additional 5 minutes.
- Serve the patties with the yogurt sauce.
The Yogurt Sauce:
- In a small bowl, stir together the yogurt, mint, lemon juice, garlic, salt and a pepper.
Notes
Nutrition
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Stephanie says
This looks absolutely delicious! I am so making them!
[email protected] says
The Moroccan twist sounds sensational, and I love both the addition of quinoa and that incredibly alluring Greek yogurt sauce! So much nutrition in such a delicious package!
Erin @ Dinners, Dishes, and Desserts says
These look gorgeous!! The flavors and spices with them sound amazing!
Erin @ Texanerin Baking says
You have the best salmon recipes! I need to get around to trying some of them. And love the flavors in these patties!
Stephanie Weaver, MPH says
I love salmon patties. I have a salmon-potato cakes version on my blog. My mom used to make “fritters” which weren’t deep fried, sometimes with salmon, usually with tuna. I think when you grow up with a food like that, you have a much stronger affinity for it.
Kimberly @ The Daring Gourmet says
I’m loving absolutely every single thing about these salmon patties – gorgeous!
Megan Keno says
I love this, they look amazing! I think I’ll have to make this for dinner on Saturday, I have been craving salmon!
Julie @ Cooks with Cocktails says
I love the addition of mint in these! And how different they are from the traditional dill and lemon flavors that go in most salmon cakes Ive seen. Yum!
Sharon @ What The Fork Food Blog says
This is a great recipe to have on hand for lent 🙂
Sasha says
I absolutely love the idea of making patties. This blitz-mix-and-bake approach gives me the confidence to do patties often without using a recipe.
Definitely like the twist you did incorporating all those Moroccan flavors. Sometimes I use this spicy combination when I decide to some variations on burgers.
In my family, we don’t eat salmon. What do you think about replacing salmon for chicken?