• Uncooked skinless wild salmon fillet- 1 pound(s)
    Kosher salt-1 tsp, or more to taste
  • Black pepper-½ tsp, or more to taste
  • Uncooked onion(s)-½ cup(s), chopped
  • Uncooked bell pepper(s)-½ cup(s), green; chopped
  • Hot sauce-1 Tbsp
  • Fresh lemon juice-1 Tbsp
  • Egg(s)-1 item(s), large, lightly beaten
  • All-purpose flour-2 Tbsp
  • Unsalted butter-2 tsp


  1. Preheat oven to 425°F. Pat fish dry and season both sides of fillet with 1 tsp salt and 1⁄2 tsp black pepper. Arrange fillet on small baking sheet. Roast fish just until opaque in center, 12 to 15 minutes. Let cool completely.
  2. Remove and discard fish skin. In large bowl, place fish and, using fork, flake into medium-size chunks. Mix in onion, bell pepper, hot sauce, and lemon juice. Season to taste with salt and black pepper. Fold in egg and flour. Press meat firmly into 4 patties, each about 3/4 to 1 inch thick. Chill patties for 30 minutes.
  3. In large nonstick skillet, melt butter over medium heat and swirl to coat pan. Add patties and cook until crispy and browned, 3 to 4 minutes. Carefully flip patties and cook until browned and cooked through, 1 to 2 minutes more.
  4. Serving size: 1 patty 2 ww points

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