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Servings: Serves 6

Cook Time: 10 minutes

Prep Time: 25 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 Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
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

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