Go Back
Sheet Pan Salmon Patties With Veggies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course
Servings: 4 - 5
Author: Ina Wrobel
  • 3 can of 213 gram salmon
  • 1 egg
  • 1/3 cup breadcrumb
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp soy sauce
  • 1/2 tsp salt
  • 1 tsp black pepper powder
  • 1 tbsp oil
For Veggies
  • 3 medium carrot
  • 1/2 pound broccoli
  • 1 small head cauliflower
  • 1 yellow bell pepper
  • 2 tsp soy sauce
  • 2 tbsp oil
  • 1/2 tsp salt
  • 1 tsp black pepper powder
  1. Preheat oven to 425°F, prepare the sheet pan, layer it with parchment paper for easy cleaning later on.

  2. Drain it for any liquid from the canned salmon.

  3. In a bowl and use the fork to shred the salmon, add soy sauce, salt, black pepper, onion powder, garlic powder, egg, and breadcrumb, mix it until well blended. Form the salmon into patties.

For Veggies
  1. Slice the carrot, cauliflower, broccoli and bell pepper, arrange the cut up veggies on the sheet pan, toss it with soy sauce, salt, pepper and a tbsp of oil.

  2. Arrange the veggies and salmon patties on the sheet pan, sprinkle 1 tbsp of oil into salmon patties.

  3. Roast it in the oven for 10 minutes, turn the veggies and patties over then roast it for another 10 minutes.
  4. Take it out of the oven. Serve.

Recipe Notes

You can serve it with fluffy cooked rice, quinoa, potato or even bread bun to make salmon patties burger.