Today was a beautiful fall day in MPLS, complete with colorful leaves, a perfect 56 degrees, and just enough sun to keep you warm but not hot. But as I was riding my bike this afternoon (a rare half day from work), it hit me. Winter is coming! Just like that, I began brainstorming the hearty but healthy recipes I hope to create over the next few months…

But until then, I think there’s time for one more light recipe, right?

📖 Recipe

Salmon Quinoa Patties

These patties are ideal for an easy weeknight meal, or on top of a salad for lunch. Make them ahead of time and freeze for a healthy dose of fish whenever you need it!

5 from 2 votes

Print Pin Rate

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: patties

Calories: 103kcal

Author: Lizzie Streit, MS, RDN

Ingredients

▢ 12 oz wild salmon - canned or freshly cooked with the skin removed
▢ 1 cup cooked quinoa
▢ 3 tablespoon fresh chives - chopped
▢ 1 teaspoon lemon juice
▢ 3 tablespoon spicy brown mustard
▢ 2 tablespoon dried minced onions - * can use ¼ cup fresh chopped onion
▢ 1 egg - beaten
▢ Sea salt and ground black pepper to taste

Instructions

Preheat oven to 375 degrees Fahrenheit. Spray baking sheet lightly with cooking oil.
Flake salmon in a mixing bowl.
Add quinoa, chives, lemon juice, mustard, and minced onions. Gently mix together.
Pour in egg and stir until mixture becomes a little sticky. Season with salt and pepper to taste.
Shape into 8 patties and place on baking sheet.
Bake patties for 25-30 minutes or until fully cooked through the middle.