CLASSIC SALMON PATTIES
Steps:
- Gather the ingredients.
- Turn the salmon and liquid into a medium-size bowl. Flake the salmon with a fork, removing any skin and bones. Smaller bones are edible and may be mashed. Add the grated onion, parsley, and pepper; blend thoroughly.
- Add the beaten eggs and blend well. Add enough breadcrumbs, about 1/2 to 3/4 cup, to make the mixture thick enough to shape into about 12 small patties.
- Roll the patties in the remaining breadcrumbs to coat thoroughly.
- In a large heavy skillet or sauté pan over low heat, melt 2 tablespoons of butter. When the butter is hot, add the salmon patties. Fry patties slowly on one side until browned. Add the remaining butter, turn the patties, and fry them until browned on the other side. Serve and enjoy!
Nutrition Facts : Calories 291 kcal, Carbohydrate 21 g, Cholesterol 140 mg, Fiber 1 g, Protein 23 g, SaturatedFat 5 g, Sodium 511 mg, Sugar 2 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
SMOKED SALMON PATTIES RECIPE - (4.1/5)
Provided by á-5765
Number Of Ingredients 10
Steps:
- Blend together the salmon, celery, rice, green onion, mayo, mustard, egg, and lemon pepper. Shape into four-inch patties. Brush one side of each patty with olive oil and lay in a bowl of breadcrumbs. Brush top side with oil and flip over and press lightly into the breadcrumbs. Arrange patties on a flat pan. Refrigerate a few hours or overnight. Heat oven to 400º. Bake for 10 minutes (at sea level; 12 minutes at 4000 feet or higher). Turn the patties over and cook for another 10-12 minutes.
SALMON PATTIES
From Betty's Soul Food Collection ... Bisquick Heart Smart® recipe! Fishing for a twist on burgers? You've found it!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.
- In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through.
- Fill buns with lettuce, salmon patties and dill dip.
Nutrition Facts : Calories 440, Carbohydrate 37 g, Cholesterol 185 mg, Fat 1 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 770 mg, Sugar 7 g, TransFat 2 1/2 g
SMOKED SALMON FISH CAKES
I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.
Provided by Kevin Young
Categories < 60 Mins
Time 1h
Yield 8 cakes
Number Of Ingredients 13
Steps:
- Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
- Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
- Divide mixture into eight portions and form into balls.
- Flatten each ball to about 1 inch thick.
- Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
- Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
- You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.
Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6
PAN-FRIED SMOKED SALMON CAKES WITH FRESH CUT HERBS & LEMON AIOLI
Categories Fish
Number Of Ingredients 25
Steps:
- Pan-Fried Smoked Salmon Cakes: Chop the smoked salmon into 1/4-inch chunks and place in a large mixing bowl. Add in the breadcrumbs, mayonnaise, shallot, garlic, parsley, dill, sea salt, pepper, and lemon juice. Gently mix until well incorporated. Chill in refrigerator for 30 minutes. Divide mixture into fourths and form into 1-inch thick patties. Place the flour and panko crumbs into separate pie pans. Dip the salmon patties in the flour to cover, shake off excess. Dip each patty into the egg to coat, transfer to the panko crumbs and evenly coat all sides. Heat the canola oil in a large non-stick skillet set over medium-high heat for about 4 minutes or until oil is very hot, but not smoking. Add the salmon patties and cook for about 3 to 4 minutes per side or until medium golden brown. Serve immediately with the Fresh Cut Herb & Lemon Aioli. Fresh Cut Herbs & Lemon Aioli: Add all the ingredients into a small glass mixing bowl and stir to mix well. Keep chilled until ready to serve.
SALMON PATTIES WITH LEMON-DILL SAUCE
These cute little patties are a great way to get my whole family to enjoy salmon, even my toddler! And I love the fresh flavor the lemon and dill add. -Brandi Murphy, McMinnville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 17
Steps:
- In a small bowl, mix the first seven ingredients. Refrigerate until serving., Preheat oven to 350°. Sprinkle salmon with salt and pepper. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Cool slightly; remove skin if necessary. In a small bowl, combine eggs, bread crumbs, green onions, garlic and salt. Flake salmon; add to bread crumb mixture, mixing thoroughly. Shape into twelve 2-1/2-in. patties. Refrigerate, covered, 30 minutes., In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve with dipping sauce.
Nutrition Facts : Calories 434 calories, Fat 34g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 676mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein.
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- Combine the smoked salmon, panko breadcrumbs, minced onion and garlic, mayonnaise, Dijon mustard, eggs, dill weed, fresh cracked black pepper and freshly grated Parmesan in a large bowl. Stir to combine and shape with your hands into small patties.
- Add oil to large skillet over medium heat. Cook the patties until golden brown on both sides; approximately 2-3 minutes each side.
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- Boil potatoes in a medium saucepan of salted water until tender, drain well. Transfer to a medium bowl, mash while hot.
- Stir in salmon, onion and corn. Season with salt and ground white pepper. Add egg and mix well. Stir in 2 cups breadcrumbs, or until the mixture is a good consistency for shaping into patties.
- Scoop small amounts of salmon mixture, about the size of a golf ball. Roll each ball in the remaining breadcrumbs, press on firmly. Flatten balls slightly into patties.
- Heat oil in a deep-fryer to 190°C, or in a large saucepan over a medium-high heat. Deep-fry patties, in batches, 3 minutes, or until a deep golden brown. Drain on absorbent paper. Allow oil to come back to temperature after each batch, before cooking the next.
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- Place the chopped potato chunks into a large pot. Pour water into the pot so that they cover about an inch above the potato chunks. Add salt. Place the pot on the stove and set the burner to medium-high. After the water starts boiling, it takes about 10 minutes until the potatoes are soft enough to mash. At that point, turn off the heat and thoroughly drain the potatoes.
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