CRISPY CRUNCHY SALMON PATTIES (SALMON CAKES)
Crispy crunchy salmon patties, or salmon cakes, are made with just three ingredients plus a little oil for the pan. Everyone loves them!
Provided by Katie Moseman
Categories Entree
Time 10m
Number Of Ingredients 4
Steps:
- Add enough oil to cover the bottom of a large nonstick skillet to a depth of 1/4 inch. Preheat the pan with the oil on medium heat while you prepare the salmon.
- Combine the salmon, the eggs, and 1/2 cup of Italian breadcrumbs. Stir thoroughly until the mixture is well combined. Pour the 1/2 cup of remaining breadcrumbs on a plate.
- Form the mixture into round patties about the size of the center of your palm. Place the formed patty on the breadcrumbs on the plate; pat gently to make the breadcrumbs stick, then flip and pat the other side into the breadcrumbs.
- Slip each patty gently into the pan. Fry on one side for 2 to 3 minutes, until the cooked side is golden brown. Flip the patty and fry the other side the same way.
- When both sides are golden brown, remove to a plate lined with paper towels to absorb excess oil. Serve warm.
Nutrition Facts : ServingSize 66 g, Calories 191 kcal, Carbohydrate 9.8 g, Protein 9.1 g, Fat 13.2 g, SaturatedFat 2.2 g, Cholesterol 65 mg, Sodium 131 mg, Fiber 0.6 g, Sugar 0.9 g
EASY SALMON CAKES
Delicious salmon cakes make an easy weeknight dinner. Leftovers are perfect for lunch the next day.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to the "keep warm" setting.
- Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
- Mix in the chopped parsley.
- Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
- Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
- Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.
Nutrition Facts : ServingSize 2 patties, Calories 226 kcal, Carbohydrate 1 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Sodium 317 mg
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
CHEF JOHN'S FRESH SALMON CAKES
Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
- Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
- Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
- Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g
SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
SCRUMPTIOUS SALMON CAKES
This is one of my husband's favorite meals.
Provided by Judiebug
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
- Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 10.8 g, Cholesterol 94.7 mg, Fat 12.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.8 g, Sodium 781.6 mg, Sugar 1.5 g
SALMON PATTIES
Recipe VIDEO above. Made with either fresh salmon OR canned salmon, these are so moreish! Golden crispy on the outside, savoury and juicy on the inside, these are baked, not fried, so they're healthier and there's less cleaning up. Makes 12 patties.
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 220C/430F standard (200C fan)
- Place breadcrumbs in a bowl. Grate over onion, including juices. Mix onion into breadcrumbs, ensuring all breadcrumbs are soaked. (Note 3)
- Add remaining ingredients except salmon. Mix well.
- Add salmon. Stir through gently, leaving flakes of salmon (rather than vigorously mixing salmon into tiny pieces).
- Scoop up 1/4 cup mixture (level, packed standard ice cream scoop, see Video). Form round patties about 1.5 cm/ 2/3" thick and set aside.
- Drizzle oil all over tray. Place in oven for 2 minutes until hot - oil will spread over tray. Tilt tray to spread if needed.
- Place patties on tray - DO NOT press down (makes them stick on tray). Spray surface with oil spray.
- Bake 15 minutes. Flip, spray surface with oil spray, bake 5 minutes.
- Serve with sour cream or yoghurt on the side for dipping / dolloping, and extra fresh dill if desired.
- I served mine with cauliflower puree and Yoghurt Slaw - healthy side options! (Note 3)
Nutrition Facts : ServingSize 187 g, Calories 400 kcal
SALMON CAKES RECIPE (SALMON PATTIES)
These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 45m
Number Of Ingredients 12
Steps:
- Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
- Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
- In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.
- Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
Nutrition Facts : Calories 157 kcal, Carbohydrate 5 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 175 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
SIMPLE SALMON PATTIES RECIPE (HOW TO MAKE SALMON PATTIES)
Wondering how to make salmon patties? These salmon cakes are so tender and flakey on the inside, but crispy and perfect on the outside. Use up that leftover salmon with this healthy dinner idea!
Provided by Emily Richter
Categories Lunch and Dinner
Time 25m
Number Of Ingredients 13
Steps:
- First, remove the skin from your salmon and discard. Then, place salmon into a large bowl and use a spoon to break the salmon up into small shredded chunks.
- Next, add the breadcrumbs, bell pepper, white onion, parsley, chili powder, garlic powder, salt, paprika, egg, mayo, tabasco, and 1 tablespoon of olive oil to the bowl.
- Using a spoon or hands, mix all of the ingredients together until the ingredients stick together and form a ball. Form the salmon patties by using a 1/3 cup scoop and make 10-12 small balls out of the salmon mixture. After all the balls are formed, carefully make patties out of each ball by gently patting them down between your hands. Set them on a plate and repeat until all the patties are made.
- Next, heat a large skillet over medium/high heat. Add one tablespoon of olive oil to the pan. When the olive oil is fragrant, add 3-4 patties to the pan (if there is room) and cook them for 2-3 minutes on each side or until the salmon patties brown. Remove from heat. Add another tablespoon of olive oil and repeat until all the patties are cooked.
- Enjoy them alone, on top of a salad, or get creative!
Nutrition Facts : Calories 308 kcal, Sugar 2 g, Sodium 944 mg, Fat 15 g, Carbohydrate 17 g, Fiber 2 g, Protein 26 g, Cholesterol 93 mg, ServingSize 1 serving
HEALTHY SALMON PATTIES (SALMON CAKES RECIPE)
This low calorie salmon cakes recipe is easy to make and so yummy! You can make these healthy salmon patties with leftover salmon, or canned salmon.You can make this salmon fish cakes gluten-free by using Tamari (in place of soy sauce) and gluten-free breadcrumbs.
Provided by Lose Weight By Eating
Categories Appetizer dinner lunch
Time 25m
Number Of Ingredients 11
Steps:
- To a large bowl, combine the salmon, red onion, red bell pepper, cilantro, lemon juice, soy sauce, sesame oil, Greek yogurt, and mixed together.
- Add the egg, and one cup of the breadcrumbs, and mix together.
- To a shallow dish (or pie pan) add the remaining breadcrumbs.
- Working with wet hands (so the mixture won't stick to you) make 12 salmon patties. To make this easy, start rolling them in a ball as you would meatballs, and then gently push down into a patty form.
- Coat the patties in the remaining breadcrumbs, moving to a baking sheet as you work.
- Heat a skillet over medium heat, and spray with olive oil. Cook the patties in batches, for 2 to 3 minutes each side, until browned. Then transfer to a paper towel lined plate to drain.
- Serve hot, or cool completely and move to a freezer bag for storage. Salmon patties will hold in the freezer for 1-2 months and the fridge for 3 days. You can reheat on a baking sheet in a 350° oven for 15 to 20 minutes.
Nutrition Facts : ServingSize 1 patty, Calories 145 kcal, Carbohydrate 4.7 g, Protein 10.2 g, Fat 4.8 g, SaturatedFat 1.3 g, Cholesterol 34 mg, Sodium 296 mg, Fiber 0.3 g, Sugar 1.4 g
SALMON CAKES
A few ingredients from your pantry and fridge are all you need to whip up an impressive salmon cake that can be served with salads or placed atop a toasted bun. Canned salmon may not be synonymous with high-end fare, but with the right flavor combinations and cooking method, you can transform this grocery store staple into a delicious dish. This salmon recipe calls for everyday ingredients you likely have in your pantry (canned salmon, breadcrumbs, red onion, lemon juice, Worcestershire sauce) and fridge (eggs, mayonnaise, Dijon mustard, celery) to create a sophisticated meal that you can whip up on a weeknight for an impressive and healthy dinner. Salmon cakes will also keep in the fridge for several days, so you can make a batch on the weekend to take to lunch during the work week. A good recipe for salmon cakes calls for salty, tangy, spicy, and fresh ingredients that complement the rich savoriness of salmon. Salmon is buttery with a hint of sweetness, which is complemented by the brightness of lemon juice and the depth of browning in a skillet. While salmon cakes are inherently different from a traditionally prepared filet, the same principles apply: layering different flavors to accompany and complement the taste of the fish. Aside from the salmon itself, these cakes get their structure from the incorporation of breadcrumbs and eggs. Our recipe builds this base of flavor by first sautéing red onion and celery until they caramelize, which lends a subtle sweetness to their earthiness. Mayonnaise is used to offer tang, richness, and moisture, and lemon juice brightens the mixture. Finely chopped herbs (dill and parsley) are stirred in, further freshening the salmon cakes with the vibrancy that typically goes into some of our favorite preparations of salmon. Dijon mustard and Worcestershire sauce are thrown into the mix to contribute mouth-smacking savory flavor, and a small amount of vinegary hot sauce gives the slightest touch of heat. Dress these salmon cakes up on a bun with some pickled onions, tomato, and tartar sauce. Enjoy them with a salad of fresh lettuces and herbs. Requiring little more than half an hour to prepare, this recipe may become your new weeknight dinner favorite.
Provided by Micah A Leal
Categories Salmon
Time 35m
Yield 6 salmon cakes
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium. Sauté onion and celery until very soft and browned, about 12 minutes. Set aside to cool.
- In a large mixing bowl, stir together salmon, breadcrumbs, eggs, mayonnaise, lemon juice, dill, parsley, Dijon mustard, Worcestershire sauce, and hot sauce until mixture is well combined. Season with salt and pepper, and add sautéed onion and celery to mixture; stir to combine.
- Prepare a plate by covering it in several layers of paper towels; set aside. In a clean skillet, heat additional oil to lightly coat the bottom of the skillet over medium-high heat. Separate the mixture into 1/3 cup portions and shape each portion into a 3/4-inch-thick round patty. Place patties in hot oil over medium heat, cooking no more than 3 at a time, for 3 or 4 minutes on each side, until the outside is evenly browned and the patty is cooked through. Transfer cooked patties to paper towel-lined plate. Add more oil to skillet if necessary and repeat cooking process until all patties are prepared.
SALMON CAKES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
- Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
- Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
- Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
GRANDMA'S FAMOUS SALMON CAKES
This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.
Provided by JESS4UANDME
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
- Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.
Nutrition Facts : Calories 306.5 calories, Carbohydrate 2.3 g, Cholesterol 138.4 mg, Fat 20.3 g, Fiber 0.4 g, Protein 27.5 g, SaturatedFat 4 g, Sodium 407.5 mg, Sugar 1 g
SALMON CAKES
Easily add flavor to Melissa d'Arabian's budget-friendly Salmon Cakes recipe from Ten Dollar Dinners on Food Network by adding a secret ingredient: bacon.
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
- Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.
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5/5 (8)Calories 373 per servingTotal Time 20 mins
- In a large mixing bowl, combine all ingredients except oil and butter. Stir to combine and then with your hands, form patties. Use an ice cream scoop (aff) for easy portioning. Flatten them into ½” patties. (Should make about 8-10 patties)
- Heat the butter and oil in a large skillet over medium-medium low heat. Add some of the patties to the hot skillet (don’t crowd the pan - you want at least an inch between patties). It it seems like the patties are browning too quickly, reduce the heat. Cook 3-4 minutes per side, or until golden and crispy on both sides. Transfer to a paper towel lined plate to drain. Repeat until all patties are cooked through.
SALMON AND RICE PATTIES - WILL COOK FOR SMILES
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- Preheat a pan over medium heat and add some oil. Saute chopped onions and chopped sun-dried tomatoes until golden and tender. After it's cooled a little, add the mixture to a mixing bowl.
- Drain most of the juice from salmon and add it to the bowl. Add cooked rice and remaining ingredients for the salmon patties. (Except for the Panko crumbs that are meant for coating the patties.)
- Form patties and lightly coat them in the Panko bread crumbs. Prepare all the patties before adding the to the pan and place the on a clean cutting board or a sheet of parchment paper
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From unclejimskitchen.com
Cuisine AmericanTotal Time 25 minsCategory Main CourseCalories 425 per serving
- Open the can of salmon and drain really well. You can remove the skin and bones if you like but Mom never did and I don't either.
- In a bowl mix the salmon, egg, onions, and cracker crumbs. Be sure you mix really well. The finer the mixture the less likely your patties will fall apart when cooking.
CLASSIC SALMON CAKES RECIPE | MYRECIPES
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5/5 (18)Calories 210 per serving
- Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add salmon; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape salmon mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
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4.9/5 (43)Calories 265 per servingCategory Main Course
- Using your hands, form mixture into 6 (1/2-inch thick) patties and place on a parchment lined baking sheet. Patties will feel wet and sticky. Refrigerate for 30 minutes to firm up.
- Heat the olive oil in a large skillet over medium heat. Add salmon patties to the skillet without touching each other, and cook for 3-4 minutes, until golden brown on the bottom. Flip patties and cook for another 3-4 minutes, until browned on the other side.
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- In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne. With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.
- Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.
- In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat. Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula. Enjoy immediately, topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley.
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- In a food processor, add the salmon, egg yolk, lemon juice, salt, black pepper and cayenne pepper. Blend for 10 seconds or until all ingredients are well combined. DO NOT over blend. Transfer the salmon mixture into a bowl and mix well with the chopped parsley.
- Heat up a skillet with the cooking oil on medium heat. Transfer the salmon patties onto the skillet. Cook 1 minute on each side, uninterrupted, or until the salmon patties are just cooked through. Transfer to a serving platter and serve warm with lemon wedges and sweet chili sauce.
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