Let’s face it: everything tastes better with bacon! For example:
See what I mean? This bacon-wrapped salmon patties are a quick recipe and an easy way to make canned salmon “gourmet.” Even the kids loved them and used to cool them down for lunch the next day.
How to make salmon patties
To make these salmon cakes or salmon belts, you have the choice between using fresh or canned salmon. I usually use it without bone, without leather, and in a canned bazaar or an important choice. All their products are durable and organic and really high quality.
I like using canned salmon because the cooking step is finished. Less pan and less time! You can use fresh salmon instead of cans if you like, but you obviously should cook it first.
Whichever you choose, it is very important that you thoroughly drain the fish before making these salmon boxes. Due to the excess water, they will be prone to breakage and will prevent bacon from becoming frost. I want to put it in the mesh filler and press the liquid through the back of the spoon.
Salmon cakes are better with bacon!
Once the salmon is ready to go, add a little finely chopped onion, bell pepper, garlic, egg, dijon mustard, and spices and mix them all.
Use 1 cup of the mixture for each salmon patty. Make it into a ball. Wrap each ball in half of the bacon and bake it, keeping the seam down on the baking sheet. Then just cook them in the oven until the bacon is cooked. Sometimes I put them under the boiler for the last two minutes to make them a little crisp.
Hint: The mixture is supposed to be a bit rough, but not too high to separate. If it doesn’t combine well, try adding extra eggs or a couple tablespoons of fruit. (I also used Chipotle Mayo or Sriracha Mayo.)
Bacon-wrapped salmon patties recipe
Delicious bacon-wrapped salmon patties are a great way to make canned salmon delicious and fancy.
Heat the oven to 350 ° F.
If using fresh salmon, cook it in a medium-sized skillet until light and fluffy.
Allow the salmon to cool by finely chopping the onion, bell pepper and garlic.
Whether using freshly baked or canned salmon, use a mesh strainer and back of a spoon to press liquid from the salmon.
In a bowl, combine the onion, bell pepper, garlic, parmesan, egg, mustard, and spices together to make a thick mixture.
Cut bacon slices in half.
Grease a rimmed cookie sheet with butter or coconut oil.
Spread slices of bacon on cookie sheet.
Use a cup of salmon mixer and roll it into a ball.
Wrap a piece of bacon around the ball and place it down the seam on a baking sheet.
Repeat until all the salmon mixtures are used.
Place in a pre-prepared oven and cook for about -20 to 15-20 minutes or until cooked and the bacon is crispy.
Make a spear with a toothpick for easy service and enjoyment!
Service: 1Salmon cake | Calories: 61kcal | Carbohydrates: 1Yes | Protein: 3Yes | Fat: 5Yes | Fats fat: 2Yes | Cholesterol: 22Magra | Sodium: 206Magra | Potassium: 38Magra | Fiber: 1Yes | Sugar: 1Yes | Vitamin A: 127IU | Vitamin C: 4Magra | Calcium: 21Magra | Iron: 1Magra
What is your favorite sample recipe? Let me know below!