My Salmon Patties Recipes

SALMON PATTIES {SALMON CROQUETTES}

Steps:

• Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
• Transfer the onion to a large mixing bowl. Add the salmon, saltine cracker crumbs, egg, mayonnaise, lemon zest and juice, parsley, and salt and pepper to taste. Stir gently to mix. Try not to break up the chunks of salmon too much; do not over-mix.
• Form the salmon mixture into 8 patties, about ½ inch thick.
• Place the breadcrumbs in a shallow bowl; season with salt and pepper to taste.
• Dredge the salmon patties in the breadcrumbs, coating both sides and pressing gently to adhere.
• Refrigerate the patties for at least 1 hour, or until firm.
• In the same skillet used to cook the onions, heat butter and oil in a large skillet over medium-high heat until sizzling hot (use enough butter and oil to generously cover the bottom of the skillet).
• Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Cook until golden brown, about 4-5 minutes per side. Flip the patties only once; reduce the heat to medium if they start browning too quickly.
• Drain on paper towels. Serve with seafood sauce, tartar sauce, or ketchup. Garnish with fresh parsley and lemon wedges, if desired.

MY SALMON PATTIES

Steps:

• Place salmon into a bowl. Gently flake, removing the bones & skin.
• Toss with eggs, potatoes, onion, crackers, baking powder, lemon pepper and Tabasco.
• Using your hands, form into 4 loosely packed patties & gently coat both sides & edges with cornmeal.
• Add oil to frying pan & heat to medium high.
• Brown patties 2-3 minutes on each side, trying to turn them only once.
• **Note 1: I use the frozen hash browns for convenience only. (1) small to medium potato, peeled and grated, could be substituted for them.
• *** Note 2: Sometimes I "raise the spice bar" & add chopped parsley or diced jalapenos or whatever else appeals to my palate at the moment of mixing.

SALMON PATTIES I

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.

MY BEST EVER PINK SALMON PATTIES

Steps:

• Quick and easy!
• Just add all ingredients into a medium size bowl; mix well.
• Cover and let sit for at least 10 minutes to let the flavors and seasonings to merge together.
• Form into patties.
• Spray frying pan with butter flavored cooking spray (even though it does taste better if you put about 2 tablespoons butter in the frying pan let melt).
• Place patties in pan; cook until crispy and dark golden brown on each side; about 3 to 4 minutes on each side, on medium to medium-high heat.

SALMON PATTIES

Steps:

• Mix all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
• Heat large nonstick skillet on medium heat. Add patties to skillet in batches.
• Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.

SALMON PATTIES

Steps:

• In a small bowl, combine the potatoes, salmon, onion, cracker crumbs, parsley, salt, pepper and egg yolk; mix well. Beat egg white until stiff peaks form; fold into salmon mixture. , Shape into six patties. Heat oil in a large skillet; fry the patties over medium heat for 3-4 minutes per side or until lightly browned. Garnish with lemon if desired.