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Caribbean Coconut Curry Salmon

Caribbean Coconut Curry Salmon: A Flavorful Escape at Home

Discover the magic of canned salmon with these delicious and quick Caribbean Coconut Curry Salmon patties, perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 patties
Course: Dinner
Cuisine: Caribbean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Patties
  • 1 can Canned Salmon Choose pink or sockeye for great flavor
  • 1 cup Breadcrumbs Use panko for extra crunch
  • 2 stalks Green Onions Chopped
  • 1 cup Celery Finely chopped
  • 1/4 cup Mayonnaise Or Greek yogurt for a lighter option
  • 1 large Egg Beaten
For Cooking
  • 2 tablespoons Butter or Oil For frying
Garnish
  • 1 whole Lemon Freshly squeezed juice
  • 2 tablespoons Dill Fresh

Equipment

  • Large Mixing Bowl
  • Sauté pan
  • Spatula

Method
 

Step-by-Step Instructions for Canned Salmon Patties
  1. Begin by draining the canned salmon thoroughly, ensuring no excess liquid remains.
  2. In a large mixing bowl, combine the prepared salmon with breadcrumbs, finely chopped green onions, and celery.
  3. Add in the mayonnaise and the beaten egg, mixing these ingredients thoroughly until well combined.
  4. Divide the salmon mixture into four equal portions, and shape each portion into a round patty about 1 inch thick.
  5. In a large sauté pan, melt about 2 tablespoons of butter or heat a suitable amount of oil over medium heat.
  6. Carefully place the shaped patties in the hot pan, cooking for 4–5 minutes on each side.
  7. Once cooked, remove the patties from the pan and place them on a paper towel-lined plate.
  8. Garnish with fresh dill and a generous squeeze of lemon juice.

Nutrition

Serving: 1pattyCalories: 200kcalCarbohydrates: 15gProtein: 18gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store cooked salmon patties in an airtight container for up to 3 days. They can be reheated for best texture.

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