Salmon Patties with Mushroom Sauce
Elevate your seafood dinner game with these elegant and flavorful Salmon Patties with Mushroom Sauce! This recipe pairs golden, crispy salmon patties made from tender canned salmon, breadcrumbs, and a touch of Dijon mustard with a luscious and creamy mushroom sauce infused with garlic, Parmesan, and fresh herbs. Ready in under an hour, this dish combines ease and sophistication, making it perfect for busy weeknights or intimate dinner parties. Serve these rich, protein-packed patties smothered in the velvety mushroom sauce for a satisfying, restaurant-quality meal that will impress your guests. Ideal with a side of steamed veggies or buttery mashed potatoes, these salmon patties bring comfort and gourmet flair to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 15 oz canned salmon
- 1 cup breadcrumbs
- 1 egg
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- 2 tbsp green onions, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz fresh mushrooms, sliced
- 2 cloves garlic, minced
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
Instructions
Drain the canned salmon and remove any large bones or skin. Flake the salmon into a large mixing bowl.
Add breadcrumbs, egg, mayonnaise, dijon mustard, chopped green onions, salt, and pepper to the salmon. Mix thoroughly until well combined.
Shape the salmon mixture into 8 equal-sized patties and set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon patties to the skillet, cooking in batches if necessary. Cook for 3-4 minutes per side or until golden brown and cooked through. Remove the patties from the skillet and set them aside on a plate lined with paper towels.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and their moisture has cooked off.
Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Allow the sauce to simmer for 3-4 minutes until it begins to thicken.
Stir in the grated parmesan cheese and cook for another 2 minutes until the cheese melts and the sauce is smooth. Taste and adjust seasoning with additional salt and pepper, if necessary.
Return the salmon patties to the skillet, spooning some of the mushroom sauce over the top. Continue to cook for 2-3 minutes over low heat to warm the patties through.
Sprinkle freshly chopped parsley over the top and serve the salmon patties hot with the mushroom sauce on the side or spooned over the top.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 5582 mg | 243% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 13.0 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 61.7 mcg | 308% | |
| Calcium | 606 mg | 47% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
