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Salmon Patties Recipe

Ingredients

• 14-15 oz canned salmon or salmon in packets, well drained
• 2 Tbsp Olive oil, divided
• 2 Tbsp unsalted butter, divided
• 1 medium yellow onion, finely diced
• 1/2 red bell pepper, seeded and diced
• 1/2 cup Panko bread crumbs
• 1 large egg, lightly beaten
• 2 Tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 1 tsp garlic salt (or 1/2 tsp fine sea salt and 1/4 tsp garlic powder)
• 1/4 tsp freshly ground black pepper
• 1/4 cup parsley, finely minced

Instructions

1. Step 1: Sauté the Vegetables
   Place a medium skillet on the stove over medium heat, adding 1 tablespoon of olive oil and an equal amount of unsalted butter. Once melted and shimmering, toss in the finely diced onion and red bell pepper. Stir them occasionally, letting them cook until they turn a lovely golden color and soften up, which should take about 7 to 9 minutes. After achieving this, remove the skillet from the heat and set it aside.

2. Step 2: Mix the Ingredients
   In a large mixing bowl, gather the flaked salmon, the sautéed onions and peppers, and add in the Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and finely minced parsley. Use a large spoon or your favorite spatula to mix everything together until it's well combined. The mixture should hold together nicely and be easy to shape.

3. Step 3: Shape the Patties
   It's time to form your patties. Scoop out heaping tablespoonfuls of the salmon mixture, and gently mold them with your hands into patties that are about 2 inches wide and between 1/3 to 1/2 inches thick. They should feel firm yet tender to the touch, holding their shape well. If they seem a bit sticky, you can lightly wet your hands to make the shaping easier.

4. Step 4: Cook the Patties
   Get a clean non-stick pan ready and heat it over medium heat with the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and sizzling, arrange the salmon patties in a single layer in the pan. Allow each side to sauté for 3 to 4 minutes, turning them over carefully, until they develop a golden brown crust and are cooked through. If you find the patties browning too quickly, just lower the heat a touch.

5. Step 5: Finish and Store
   Once cooked, transfer the salmon patties to a plate lined with paper towels to absorb any excess oil. Repeat the cooking process with any remaining patties, adding more oil and butter if needed. If you have leftovers, let them cool completely before placing them in an airtight container. They will keep well in the refrigerator for up to 3 days, or you can freeze them for up to 3 months. To enjoy later, thaw them in the fridge and either eat them cold or reheat in a skillet or air fryer until they're nicely warmed through.

Notes

Creating mouthwatering salmon patties can be a joy, but a few slip-ups might spoil your culinary adventure. One common pitfall is neglecting to drain the salmon thoroughly. Excess moisture makes it hard for the patties to hold their shape. Be sure to drain well and even pat it with a paper towel.

Another hiccup is overmixing the ingredients. This can turn your patties into a dense, rubbery affair. Stir just until combined to keep things light and tender.

Lastly, watch your cooking time like a hawk. Overcooking leads to dry, unappealing patties. Stick to the 3 to 4 minutes per side and adjust your stove’s heat if needed. Remember, practice makes perfect, and soon enough, your patties will be the talk of the table!

Keywords: Salmon Cakes Recipe, Salmon Fritters Recipe, Salmon Burger Recipe, Salmon Croquettes Recipe, Salmon Pies Recipe