These Salmon Patties with Scallions can be made small for appetizers or large for a meal. This is especially true when you have several dinner guests at the dinner table and you want a dish that is easy yet impressive!




40 minutes prep and cook


1 pound skinless salmon, cubed

¼ cup light mayonnaise

1 teaspoon lemon juice

1 tablespoon sriracha

2 teaspoon dried dill weed

1/2 teaspoon garlic powder

¾ cup panko breadcrumbs

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1 egg

5 scallion stalks, sliced

¼ cup grapeseed oil


Mix together mayonnaise, lemon juice, sriracha, and ½ teaspoon dried dill; refrigerate until you are ready to serve. Add salmon, panko, remaining 1 1/2 teaspoons dill,  garlic powder, and egg to a food processor. Process until smooth. Fold in capers and scallions. Shape about 2 tablespoons of the salmon mixture into approximately 16 oval croquettes. Heat grapeseed oil in an 8-inch skillet over medium heat. Working in batches, cook croquettes for 2 – 5 minutes on each side or until golden brown and cooked through: 145°F. Serve with prepared sauce.