8 servings

How to Make It

Step 1

Remove skin and bones from fillet; cut fish into 1-inch pieces.

Step 2

Set aside.

Step 3

Pulse parsley in a food processor until minced; add green onions, capers, and salmon, and pulse 3 to 4 times or until mixture resembles ground beef. Add egg, 3 tablespoons cracker meal, dillweed, and next 4 ingredients; pulse 3 to 4 times or until blended. Shape mixture into 8 patties. Dredge patties in remaining cracker crumbs, shaking off excess crumbs.

Step 4

Sauté patties in 2 tablespoons olive oil in a large skillet 3 minutes on each side or until golden brown. Remove from skillet; keep warm.

Step 5

Whisk together vinegar, mustard, and 1/4 cup olive oil; pour over salad greens and tomatoes, tossing gently. Serve salmon patties over salad with Caper Tartar Sauce.

Ratings & Reviews

TamiBruce's Review

December 16, 2014
I used canned Salmon, cut the recipe in half, deleted the capers and the salmon patties were amazing.

hdharding's Review

June 10, 2009
Wonderful recipe. I followed it to the T, except I had some leftover asparagus that I added to the salad. I will make this again, my fiance said it was the best salmon patty he has ever had.