Salmon Patties Recipe

These salmon patties are flaky, tender and so flavorful. The crisp edges and large bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It’s no surprise those salmon cakes were so famous (examine the sparkling reviews here).

This is an easy and exceptional manner to apply leftover salmon and it's miles well worth it to cook the salmon only for this (instructions underneath). For busy weeknights, you may substitute with well-tired canned salmon or the salmon in packets which you may have already got for your pantry!

yield: 14 servingsHaedarprint recipe

Salmon Patties Recipe

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

These salmon patties are flaky, tender and so flavorful with crisp edges and huge bites of flaked salmon. These salmon patties usually disappear speedy!

INGREDIENTS:

  • 1 medium yellow onion 1 cup, finely diced
  • 1 lb fresh salmon filet*
  • 1/4 cup parsley finely minced
  • 3 Tbsp Olive oil divided
  • 1 tsp Worcestershire sauce
  • 1 1/2 tsp Garlic salt I used Lawry's Brand, to taste
  • 1/2 tsp Black pepper or to taste
  • 3 Tbsp mayonnaise
  • 1/2 red bell pepper seeded and diced
  • 1 cup Panko bread crumbs
  • 3 Tbsp unsalted butter divided
  • 2 large eggs lightly beaten

INSTRUCTIONS:

  1. Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
  2. Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
  3. In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.**
  4. In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.


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