Easy Salmon Patties. When available, fresh wild salmon runs around $24.99/lb here in my area when in season. Sometimes we can get good in-season fresh wild salmon at Costco for about half that price. We tend to buy in bulk and freeze. Before I started to make salmon “burgers” with canned salmon, we preferred my Sockeye Salmon Burgers made with fresh wild salmon. Now, we can have the great taste of salmon year round with canned boneless and skinless wild salmon. In fact, my husband likes these easy salmon patties better than my Sockeye Salmon Burgers!
Costco sells a nice canned wild salmon that is skinless and boneless. I’ve seen horror photos of cans of “whole” salmon which is full of skin and bones. Don’t buy those cans. Get the skinless and boneless version.
One added ingredient that I do not like with any type of fish or seafood is bell pepper or jalapeno pepper or any kind of pepper. I regularly eschew mussels, shrimp or fish dishes with peppers. Peppers can be used to mask spoiled fish and seafood that are well past their prime. The only “pepper” that’s appropriate in a seafood or fish dish (in my opinion) is the red pepper flakes used in lobster arrabbiata. That’s why my easy salmon patties recipe doesn’t contain any peppers. And please NEVER EVER put peppers in my crab cakes. Thank you!
Now back to my easy salmon patties recipe. Start with two cans of skinless boneless salmon.
Drain the canned salmon well using a mesh sieve or other draining device. If the salmon isn’t well-drained, your salmon patties will fall apart. I usually drain each can separately.
Flake the drained salmon in a non-metallic bowl with a fork.
Flake it finely but don’t mash it too much.
Two eggs are used in this recipe. Whisk the eggs in a bowl before adding to the salmon.
Now add some minced sweet onion, minced fresh parsley, panko breadcrumbs, Old Bay seasoning, a pinch of salt and some mayonnaise.
Mix the ingredients together.
Form four salmon patties with your hands. Place the patties onto a parchment-covered plate or a plastic cutting board. Cover with plastic wrap and refrigerate for at least an hour or overnight. Chilling the patties helps them to stay together and not fall apart during cooking.
Warm some olive oil in a large skillet over medium heat. Place the four chilled patties in the pan after the oil has warmed a bit.
Turn the patties over when the underside is a lovely golden brown.
The patties are done when both sides are golden brown. Only turn the patties once or they may fall apart. Drain the patties on paper towels before serving.
Serve the easy salmon patties on a toasted bun as a sandwich or bunless on a plate with a side salad.
Try my recipe The Best Tartar Sauce instead of the garlic mayonnaise. Add some yogurt to my Simple Cucumber Salad to serve alongside this easy salmon sandwich.
These easy salmon patties freeze well after they are cooked. Just wrap the patties in plastic and put them in the freezer. After thawing, heat them in the oven or in a pan.
From the kitchen of A Food Lover’s Delight….
Easy Salmon Patties
2 cans (6 oz. each) boneless and skinless wild salmon, very well drained and flaked
2 T minced sweet onion
1 T minced fresh parsley
1/2 c panko breadcrumbs
1 T Old Bay Seasoning
Pinch of salt
2 T mayonnaise
2 T olive oil
1/4 c mayonnaise
2 garlic cloves, minced
4 sandwich buns, toasted
4 lettuce leaves
4 ripe tomato slices
1. Put the drained flaked salmon in a large non-metallic bowl.
2. Whisk the eggs in a smaller bowl and add to the salmon.
3. Add the minced onion, minced parsley, breadcrumbs, Old Bay seasoning, salt, and mayonnaise to the salmon and egg mixture.
4. Using a fork or your hands, lightly mix the ingredients together until combined. Don’t overmix as you don’t want mushy salmon patties.
5. Form four salmon patties and place on a cutting board or a sheet pan.
6. Cover the patties with plastic wrap and place in the refrigerator for 2 hours or overnight.
7. In a large skillet, warm some olive oil over medium heat.
8. Add the patties to the skillet, cooking until golden brown on each side. Try to turn each patty only once, carefully, so they don’t fall apart.
9. When the patties are golden brown and crispy, remove them to a paper-towel covered plate to lightly drain the oil/grease.
10. While the patties are draining, mix together the mayonnaise and garlic in a small bowl.
11. Move the toasted buns to serving plates.
12. Spread some of the garlic mayo on the toasted buns.
13. Place a salmon patty on each of the bun bottoms.
14. Serve each salmon patty sandwich with a lettuce leaf and tomato slice on the side.
Serves 4 as a main course. Offer the sandwiches with onion rings, oven fries, or a side salad such as my Insalata Caprese. You could also just serve the salmon patties with some salad for a light meal.
Variations: You could omit the eggs and just use more breadcrumbs but you need to be sure the salmon is very well-drained. The eggs help keep the patties together. You could use some egg substitute instead of the eggs to help bind the patties. Double the recipe and freeze some of the salmon patties. They freeze well. Serve these salmon patties with my Best Tartar Sauce instead of the garlic mayonnaise.
Order some canned skinless boneless wild salmon from Amazon:
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