Salmon Patties
Looking for a healthy and delicious way to enjoy salmon? Try this recipe for Salmon Patties. This easy-to-follow recipe combines fresh salmon with herbs, breadcrumbs, and eggs to create a flavorful and satisfying dish. The patties are crispy on the outside and tender on the inside, making them a perfect meal for any time of the day. Plus, salmon is a great source of protein and omega-3 fatty acids, making this recipe a healthy choice for anyone looking to maintain a balanced diet. Whether you're a seafood lover or just looking for a new recipe to try, these Salmon Patties are sure to become a staple in your meal rotation. So why not give them a try and enjoy a delicious and nutritious meal tonight?
Ingredients
- 2 lbs salmon skinless, boneless
- oil for sautéing the onion and cooking the salmon (about 5-6 Tablespoons, divided)
- 1 onion minced
- 4 Tablespoons breadcrumbs plus 1 1/2 cups for breading ,for the cakes I use panko
- 1 egg lightly beaten
- 2 Tablespoons mayonnaise
- 1 Tablespoon capers minced
- 1 ½ – 2 Tablespoons lemon juice freshly squeezed
- 1 Tablespoon dijon mustard
- 1 teaspoon hot sauce
- 1 ½ Tablespoons fresh parsley minced (you can also add fresh chives or dill)
- 1 ½ teaspoons salt 1/2 teaspoon pepper
- oil for pan frying
Instructions
- Use a food processor to pulse the salmon into small pieces. The salmon should still have small chunks, not be pulsed into a puree.
- Using a nonstick skillet, heat 1/2 – 1 Tablespoon of oil, add the onion, season with salt and pepper and cook until tender and lightly golden. Cool slightly. Wipe out the skillet and set aside.
- In a large bowl, combine the salmon, cooked onion, egg, mayonnaise, capers, lemon juice, mustard, hot sauce, parsley, 4 Tablespoons of breadcrumbs, salt and pepper in a large bowl and mix to combine.
- Using an ice cream scoop (or your hands, of course), portion out the salmon into 2-3 inch circles. You will have 14-16 salmon cakes, depending on how big you make them.
- Dredge the salmon cakes in the breadcrumbs.
- Heat about 1 1/ 2 tablespoons oil in a nonstick skillet on medium-high heat and cook the salmon for about 3 minutes per side, just until golden brown. The fish cooks very quickly, so don’t overcook it by using low heat or covering the skillet, etc. It will be dry, if you’re not careful.
- Take the salmon cakes off the heat and drain on a paper towel. Wipe out the skillet and repeat with the rest of the salmon cakes.
- Serve hot or warm. Store leftover salmon in the refrigerator in an airtight container for 3-5 days.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Serving: 1pattyCalories: 111kcalCarbohydrates: 3gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 42mgSodium: 308mgPotassium: 304mgFiber: 0.3gSugar: 1gVitamin A: 72IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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