Salmon Poppers


Salmon Poppers

Serves 8 as an appetizer (35 poppers)


  • 3 cans salmon, mashed (about 3 lb salmon)
  • 1 large egg, beaten
  • 1/4 cup chopped parsley
  • 1 cup Italian flavored bread crumbs
  • 1/4 cup frozen peas, thawed and roughly chopped
  • 2 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise
  • 1 tablespoon capers, drained and roughly chopped (optional)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon fresh minced jalapeno (adjust according to preference)
  • oil cooking spray


Preheat oven to 400 degrees.

Using a fork, mash the salmon and place in a large bowl. Add the egg, chives, parsley, bread crumbs, peas, mustard, mayonnaise, capers (if using) and jalapeno. Mix together until combined. Form the mixture into bite size balls, pack tightly. Place poppers on greased baking sheet lined with parchment paper and spray generously with oil cooking spray. Cook until golden and crispy, 25-30 minutes.

Arrange on a platter with toothpicks in each popper. Serve with sauces. Recipes below:

Smokey-Spicy ketchup

1 teaspoon smoked paprika

1/2 cup ketchup

1/4 teaspoon sriracha (adjust according to preference)

-Mix together and serve.

Creamy Mustard Sauce

1/4 cup sour cream

1 tablespoon mayonnaise

2 tablespoons whole grain mustard

-Mix together and serve.