Salmon patties—oh, they’re like little pockets of joy! Picture this:
a rainy afternoon, the comforting sizzle of patties on a pan, and the aroma wafting through the kitchen. I stumbled upon this recipe during a lazy Sunday scroll, and let me tell you, it was like finding a forgotten treasure.
It’s simple yet indulgent, and every bite feels like a warm hug.
Steps
- Begin by setting a medium skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Saute diced onion and bell pepper for 7-9 minutes until they are softened and lightly golden, then remove from heat.
- In a large bowl, mix flaked salmon, the sautéed vegetables, Panko bread crumbs, a beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir until everything is well combined.
- Shape the salmon mixture into patties using a heaping tablespoon for each. Mold them with your hands to form patties that are approximately 2 inches wide and 1/3 to 1/2 inch thick.
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a clean non-stick pan over medium heat. Place the salmon patties in the pan in a single layer and cook each side for 3 to 4 minutes until they are golden brown and cooked through.
- If needed, adjust the heat to ensure the patties do not brown too quickly. Once cooked, transfer the patties to a paper-towel-lined plate to drain excess oil, and repeat the process with any remaining patties. Garnish with fresh parsley before serving.
Ingredients
- 14-15 oz canned salmon or salmon in packets, well-drained
- 2 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 1/2 red bell pepper, seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg, lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt (or substitute with 1/2 tsp fine sea salt and 1/4 tsp garlic powder)
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley, finely minced
Nutritional Values
Total Nutritional Values for Entire Recipe | Calories: 1316 kcal | Carbs: 42 g | Protein: 98 g | Fat: 84 g | Saturated Fat: 28 g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 560 mg | Sodium: 4,396 mg | Potassium: 1,876 mg | Fiber: 5.6 g | Sugar: 14 g | Vitamin A: 4,354 IU | Vitamin C: 112 mg | Calcium: 1,274 mg | Iron: 14 mg
FAQ
- Can I use fresh salmon instead of canned salmon for the patties?
- Yes, you can use fresh salmon instead of canned. Make sure it’s boneless and skinless, and flake it before incorporating it into the recipe.
- How should I store leftover salmon patties?
- Allow the patties to cool completely, then place them in an airtight container. You can refrigerate them for up to three days or freeze them for up to three months.
- What should I do if my salmon mixture is too dry or too moist?
- If the mixture is too dry to form patties, add an extra tablespoon of mayonnaise. If it’s too moist, incorporate more breadcrumbs until you reach the desired consistency.
- Can salmon patties be reheated after being refrigerated or frozen?
- Yes, if the patties were frozen, thaw them in the refrigerator overnight. They can be eaten cold or reheated in a skillet or air fryer until they are heated through.
- What are some serving suggestions for salmon patties?
- Salmon patties can be served as appetizers, lunch, or dinner. They work well with sides like salads or can be placed in hamburger buns to make salmon burgers.
Tips
- Ensure Proper Consistency: If the salmon mixture is too dry to form into patties, add an additional tablespoon of mayonnaise for moisture. Conversely, if the mixture is too wet, incorporate more bread crumbs to achieve the right consistency.
- Keep Patties Crispy: For the crispiest edges, make sure to cook the patties in a single layer in the skillet and avoid overcrowding. If the patties start browning too quickly, lower the heat to ensure they cook through evenly.
- Adapt for Different Serving Styles: These salmon patties can be adapted into salmon burgers by forming larger patties. They can be served in hamburger buns with toppings of your choice for a delicious meal.
- Storage and Reheating Tips: After cooling, store leftover salmon patties in an airtight container in the refrigerator for up to three days or freeze them for up to three months. Thaw in the fridge before reheating in a skillet or air fryer for the best texture.
Equipment
- Non-stick skillet or pan: Essential for cooking the salmon patties without them sticking.
- Medium skillet: Needed for sautéing the vegetables.
- Mixing bowl: A large mixing bowl is required to combine all the ingredients for the patties.
- Spatula: Useful for flipping the patties while cooking them in the skillet.
- Measuring spoons: For accurately measuring ingredients like mayonnaise, Worcestershire sauce, garlic salt, and olive oil.
- Airtight container: For storing leftover salmon patties in the refrigerator or freezer.
