Tinned fish is both economical and convenient, making it an excellent choice for a quick, protein-packed meal. Some varieties can be high in sodium and unsustainable, so it’s best to read the label. This recipe comes together in minutes with kitchen staples you most likely have on hand. While finishing in the oven, you can decide on your favorite toppings. I favor crisp cucumber, creamy avocado, fresh microgreens, and lemon aioli all nestled under a cauliflower bun…but that’s me, you do you.
Preheat oven to 425 degrees F.
Lined a baking sheet with parchment.
Using a processor, pulse salmon, until finely chopped.
In a small bowl, add chopped salmon, lemon juice, and egg, stirring, until well-combined.
Set aside.
Over medium heat, warm a small, nonstick skillet.
Add butter, melting to thinly coat bottom.
Add onion and red pepper, sautéing, until tender.
Remove from heat.
Add cooked vegetables to salmon mixture, stirring, until well-combined.
Using a 1/4-cup measure, scoop salmon mixture onto prepared baking sheet in eight parts.
Flatten and shape into patties.
Bake for 10 minutes, until golden.
Serve warm.