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H2Ollie Pops

I love fish, but occasionally it gets boring to keep cooking up fillets. I like to mix it up a bit and make something a little different that doesn't bore the hell outta me. H2Ollie Pops are small baked salmon cakes that make a good appetizer. The total cooking/chilling time is 60 minutes and serves 6. You can also freeze ‘em for a month.


  • 1.5 lbs Salmon fillet
  • Coarse salt & ground pepper
  • ½ cup thinly sliced scallions
  • ½ cup plain dried breadcrumbs
  • 1/3 cup chopped fresh parsley
  • ¼ cup light mayonnaise
  • ¼ cup Dijon mustard
  • 2 large eggs
  • 2 tablespoons fresh lemon juice

Other Stuff You'll Need

  • Stove-top pan that will accommodate a 1½ lb. Salmon fillet
  • Large mixing bowl
  • Baking sheet
  • Aluminum foil



  1. Completely defrost the fish (unless fresh)
  2. Preheat stove (with pan) on medium heat for 3 minutes
  3. Season fillet with coarse salt and pepper
  4. Cook fillet for 7-10 minutes (cook as desired to charred mess or until pink coloring darkens)
  5. Remove fish from pan and allow to cool completely
  6. Pat dry to remove any greasy crap
  7. Break Salmon into smaller pieces and flake with a fork. This results in small chopped up bits.


  1. Chop/slice the scallions and parsley.
  2. Lightly beat the 2 eggs.


  1. In a large mixing bowl, combine scallions, parsley and breadcrumbs.
  2. Add Mayonnaise, mustard, eggs, lemon juice and flaked (chopped up) Salmon.
  3. Season again with salt & pepper or any additional flavoring, as desired.
  4. Hand-mix until ingredients just hold together in a slight paste.
  5. Add more breadcrumbs or fluid (insert disgusting joke here) to adjust to desired thickness.


  1. Form the mixture in the bowl into small patties about 2 or 3 inches across.
  2. Place patties on a foil-lined baking sheet, leaving about 1 inch between each patty.
  3. Refrigerate until cold and firm (about 20 to 30 minutes)

If you want to freeze the patties for later: after cooling, wrap each one in plastic and put them all into a freezer bag and shove ‘em in the freezer. You can store them for one month before they will attack you. If you're freezing them, thoroughly defrost before following the cooking instructions below.


You've already cooked the Salmon fillet in the steps above and refrigerated the patties until chilled. This is the final cooking step in which you broil the Salmon patties. Yum.

  • Crank up the broiler.
  • Place oven rack in upper position and leave the oven door slightly ajar (in case you've never broiled anything, we don't want you burning down your house over a salmon cake).
  • Broil until lightly golden on top - about 6 to 8 minutes.
  • Do not flip the patties over - cook on one side.
  • Listen to Judas Priest.

Time to eat.

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