SALMON PATTIES
Perfectly crisp on the outside and deliciously tender and flaky on the inside! Made with fresh salmon instead of canned and full of flavor. A tempting salmon dinner that's sure to impress!Plan on 1 - 2 patties per person depending on how much people love salmon, nutrition estimate is per patty.
Provided by Jaclyn
Categories Main Course
Number Of Ingredients 12
Steps:
- Using a sharp knife coarsely chop salmon to a sausage like texture (approx. 1/4-inch pieces). This can also be done in a 3 batches in quick bursts in a food processor.
- In a large mixing bowl stir together 1/4 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
- Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 8 equal portions.
- Pour remaining 3/4 cup panko into a shallow dish. Press and shape portions into 3-inch patties then coat and gently press into panko, coating both sides.
- Pour 3 Tbsp oil into a large non-stick skillet and heat to medium-high heat.
- Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn't already). Let fry until golden brown on bottom, about 2 minutes.
- Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
- Let drain on paper towels then repeat with repeat process with remaining four salmon patties. Serve warm with lemon wedges for spritzing over.
Nutrition Facts : Calories 243 kcal, Carbohydrate 1 g, Protein 18 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 219 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JIM'S SALMON PATTIES
My mom made these salmon patties all year! They were a favorite of all us kids and the neighbors too.
Provided by JimChicago52
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Form mixture into 6 patties.
- Heat vegetable oil in a skillet over medium heat; fry the salmon patties until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 17.1 g, Cholesterol 109.7 mg, Fat 16.1 g, Fiber 0.8 g, Protein 28.8 g, SaturatedFat 3.1 g, Sodium 682.1 mg, Sugar 0.5 g
SALMON PATTIES I
These salmon patties are delicious for lunch or dinner.
Provided by Sue
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 9 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 522.8 mg, Sugar 1.1 g
MIKEY'S SALMON PATTIES
Turn canned salmon into a real tasty treat! Eating Salmon doesn't have to be expensive (Canned Salmon is about 75% less than market fresh!)! This recipe not only stretches Salmon, but makes a nutritious and filling main course! Just remember to be very careful with the salt or other seasonings/spices, it/they can over power the taste of Salmon! You want a balanced Salmon and green onion flavor with any seasoning as an accent. Be careful to not over mix, as you will lose texture of the fish itself.
Provided by SoapinTrucker
Categories < 60 Mins
Time 41m
Yield 2 Patties, 2 serving(s)
Number Of Ingredients 8
Steps:
- Open the can of Salmon, and place in a container to separate bones from meat of the fish.
- Carefully separate the small rib and spinal vertebrae bones from the fish, taking care to keep as much large chunks of the fish as possible.
- Place the separated fish into a mixing bowl large enough to hand mix all ingredients, but do not add them all just yet.
- Tear your slice of white bread into tiny chunks carefully so as not to smoosh or reduce the natural volume of the bread, and add to mixing bowl. (smooshing the bread will create doughy lumps later on!).
- Crack your egg and drop egg matter into mixing bowl, throwing away the egg shell. Be careful to not let little bits of egg shell drop into or get into the mix.
- Carefully clean and discard the outer bad or useless areas of your green onions, slice thinly and add to mixing bowl.
- Add oats and seasoning.
- Hand mix all ingredients in mixing bowl slowly and with care, to preserve texture of fish as much as possible.
- You want to break up the large chunks, but you don't want to mix everything so long that it turns into a large lump or ball, you want to see the texture of the fish. If you mix too little, the mix will not form into a patty right, nor hold together when you pan fry them and attempt to turn them.
- Add your teaspoon of vegetable oil to a medium to large skillet, and heat on medium for 3-4 minutes unless it starts to get obviously too hot, then reduce heat a bit. You don't want the oil too hot so as to not burn or scorch the patties. BE CAREFUL TO NOT OVERHEAT OIL! HOT OIL BURNS VERY WELL! FLAMES WILL RESULT!
- Separate the completed mix into two or three portions.
- Shape each portion into a patty, and carefully place in warmed and oiled skillet.
- Let patties fry for a minute or two at the medium heat, then reduce and fry for another 2-3 minutes or until medium brown on one side.
- Turn each patty and fry or brown for 2-3 minutes.
- After the 2-3 minute browning of each side, turn over one last time, and reduce heat to low. Cook for 3-4 minutes with a lid on.
- Please note that cooking times and heat will vary on your stove, so be prepared to think and react quickly.
- HINTS:.
- I have successfully stretched this recipe further by adding two slices of white bread and a little more oats and one more egg. If you do this, you can pretty much forget all the emphasis on fish texture and just go for broke, they will taste just fine. :).
- For spice or taste variation, try a few drops of fresh lemon juice on a patty! :).
- Also, to warm things up, try a pinch or two of Cayenne pepper!
- Enjoy, this is my original recipe, I have been making these for years! :).
Nutrition Facts : Calories 375, Fat 13.1, SaturatedFat 2.5, Cholesterol 214.4, Sodium 262.7, Carbohydrate 14.1, Fiber 1.7, Sugar 1.1, Protein 47.7
TASTY SALMON PATTIES
My dad used to make these all the time when I was growing up. Quite frankly - I dreaded salmon patties back then - but I love them now! My kids do to as well as DH. My dad cans all his salmon so using homecanned is all I know. I would expect you could use this recipe with store bought salmon as well.
Provided by Chef on the coast
Categories Kid Friendly
Time 20m
Yield 6 salmon patties, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix thoroughly.
- Shape fish into patties.
- Fry in vegetable oil. Brown on both sides.
- *Serve with rice if desired.
Nutrition Facts : Calories 26.7, Fat 1.3, SaturatedFat 0.5, Cholesterol 36.7, Sodium 36.9, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 1.6
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