Oven-Fried Salmon & Vegetable Patties

Oven-fried Salmon & Vegetable Patties Recipe

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Heidi Hoerman


The seemingly random measurements given here (some volume, some weight, some American, some metric) will make sense to those cooking for a food diary that figures calories. Prepared using these measurements, each patty has approximately 320 calories. Two patties plus a salad makes a meal for a hearty appetite.

Two ingredients need to be prepared ahead of time: the rice and the dried tomatoes.


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1 Hr
20 Min


  • 1/2 c
    rice, brown or white
  • 2 Tbsp
    olive oil, divided
  • 100 g
    carrots, peeled and diced
  • 100 g
    celery, diced
  • 100 g
    onions, diced
  • 60 g
    oven-dried tomatoes, minced (see note)
  • 5 oz
    cooked salmon (can or pouch)
  • 2 Tbsp
  • 2 tsp
    worcestershire sauce
  • 1/2 c
    seasoned bread crumbs (some to be discarded)

How to Make Oven-Fried Salmon & Vegetable Patties


  1. Amounts are given here as weighed or measured for calorie estimation. 100 grams is about 3.5 ounces or, in the case of these vegetables, about 1 full cup each.
  2. Note: To make oven-dried tomatoes: Halve and remove seeds, juice and membranes from small tomatoes (cherry, roma, etc.). Remove excess moisture with paper towels. Bake on a rack (without a pan) for 1 hour @ 250F with the convection fan running. If thicker tomatoes seem too moist, bake another 10 minutes but do not brown.
  3. Cook the rice and cool or use about 1 1/2 cups leftover cooked rice.
  4. Heat 1 tablespoon olive oil in a skillet or saute pan over medium heat. Add carrots and saute slowly for 10 minutes. Keep heat low enough to prevent browning of carrots.
  5. At 5 minute intervals add first celery, then onions, then dried tomatoes. Cook an additional 5 minutes.
  6. Place the breadcrumbs in a shallow bowl. Shape the salmon and rice mixture into four equal balls. Roll each ball in the crumbs to coat.
  7. In a large bowl, mix together the rice, cooked vegetables, salmon, mayonnaise and Worcestershire sauce. Allow to rest 30 minutes in the refrigerator.
  8. Place a flat cast iron skillet or griddle the oven. Preheat to 400F.
  9. Place the bread crumbs in a shallow bowl. Form 4 equal balls from the salmon & rice mixture. Roll each in the bread crumbs to coat thoroughly. Discard remaining bread crumbs.
  10. Flatten each ball to a patty about 3/4 to 1 inch thick.
  11. Use remaining tablespoon olive oil to coat hot pan or griddle. Place patties on the hot surface about 1 inch apart. Bake 10 minutes per side.
  12. Serve hot with lemon wedges.

Printable Recipe Card

About Oven-Fried Salmon & Vegetable Patties

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Dairy Free Soy Free

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