Indulge in the delightful flavors of these homemade Salmon Patties, crafted with fresh salmon filet, aromatic spices, and a crispy Panko bread crumb coating. Perfect for a quick yet elegant meal, these patties are a must-try for seafood lovers!
My journey with “Salmon Patties” began on a cozy, rainy evening. As the rain pattered against the windows, I craved something warm and comforting. Remembering a family recipe, I decided to recreate these salmon delights. As I mixed the ingredients, memories of my grandmother’s kitchen flooded back. She believed in the magic of simple ingredients, transforming them into something extraordinary. These salmon patties, crisp on the outside and tender inside, became more than a recipe to me; they were a cherished connection to my past and a testament to the timeless joy of cooking with love.
Why You’ll Love These Salmon Patties
These “Salmon Patties” stand out for several reasons.
First, they use fresh salmon filet, ensuring a rich, authentic flavor and flaky texture. The combination of garlic salt, black pepper, and herbs provides a perfect balance of seasoning.
Furthermore, the inclusion of finely diced vegetables adds a subtle crunch and boosts the nutrition. The use of Panko bread crumbs gives these patties an irresistible crispy exterior.
Finally, this recipe is versatile and can be easily adapted to various dietary preferences, making it a crowd-pleaser for any occasion.
Ingredients Notes:
Welcome to the world of easy and delicious Salmon Patties! Let’s break down the ingredients:
- Salmon Filet: The star of the show, providing a rich, flaky base.
- Olive Oil: Adds a hint of Mediterranean flair and helps in cooking.
- Garlic Salt & Black Pepper: These classic seasonings enhance the salmon’s natural flavors.
- Yellow Onion & Red Bell Pepper: They add a sweet, aromatic touch and a pop of color.
- Unsalted Butter: Brings richness and helps in achieving that golden crust.
- Panko Bread Crumbs: The secret to a crispy, textured exterior.
- Eggs: Bind the ingredients together, ensuring the patties hold their shape.
- Mayonnaise: Adds moisture and a creamy consistency.
- Worcestershire Sauce: A dash of this brings depth and a slight tang.
- Parsley: For a fresh, herby finish.
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How To Make Salmon Patties:
- Preparation: Begin by baking the salmon to perfection, seasoned with garlic salt and black pepper. This step is crucial for developing the base flavor.
- Vegetable Sautéing: Soften the onions and bell peppers in a buttery mixture. This step not only cooks the vegetables but also infuses them with rich flavors.
- Patty Formation: Combine the flaked salmon, sautéed veggies, and other ingredients. Pay attention to the consistency; it should be moist but not overly wet.
- Cooking the Patties: Fry the patties to a golden brown, ensuring a crispy exterior and a fully cooked, moist interior. Control the heat to avoid burning and achieve that perfect crust.
Storage Options:
After cooking, these Salmon Patties can be stored in the refrigerator for up to 3 days, making them a fantastic make-ahead meal option. Ensure they’re in an airtight container to maintain freshness. For longer storage, freeze the patties. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They can be kept frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in a skillet or oven until heated through.
Variations and Substitutions:
- Fish Varieties: Not a salmon fan? Try using tuna, crab, or even a white fish like cod for a different twist.
- Bread Crumbs Swap: For a gluten-free option, use gluten-free bread crumbs or even crushed gluten-free crackers.
- Egg-Free Patties: If you’re avoiding eggs, a flax egg (flaxseed meal mixed with water) works as a great binder.
- Vegan Version: Substitute the salmon with mashed chickpeas, use vegan mayo, and a vegan butter alternative for a plant-based variant.
- Spice it Up: Add a dash of cayenne pepper or some finely chopped jalapeños for a spicy kick.
- Herb Varieties: Feel free to experiment with different herbs like dill or chives for a different flavor profile.
- Dairy-Free: Use a dairy-free butter alternative and omit the mayonnaise or use a dairy-free version.
Each of these options allows you to tailor the recipe to your dietary needs or flavor preferences, making these Salmon Patties a versatile dish for any table.
Salmon Patties
Ingredients
- 1 pound of fresh salmon filet
- 3 tablespoons of olive oil divided
- 1 1/2 teaspoons of garlic salt Lawry’s Brand recommended, adjusted to taste
- 1/2 teaspoon of black pepper or to taste
- 1 medium yellow onion finely diced to yield 1 cup
- 1/2 of a red bell pepper seeded and diced
- 3 tablespoons of unsalted butter divided
- 1 cup of Panko bread crumbs
- 2 large eggs lightly beaten
- 3 tablespoons of mayonnaise
- 1 teaspoon of Worcestershire sauce
- 1/4 cup of finely minced parsley
Instructions
- Salmon Preparation: Preheat your oven to 425˚F (218˚C). Line a rimmed baking sheet with parchment paper or a silicone liner. Place the salmon filet in the center of the sheet, skin-side-down. Drizzle the salmon with olive oil and season it with garlic salt and black pepper. Bake the salmon uncovered for 10 to 15 minutes, depending on the thickness of the filet, or just until it is cooked through. Upon removal from the oven, cover the salmon with foil and allow it to rest for 10 minutes. Proceed to flake the salmon with two forks, discarding the skin and any bones, then set aside to cool to room temperature.
- Vegetable Sauté: In a medium skillet over medium heat, combine 1 tablespoon of olive oil and 1 tablespoon of butter. Add the diced onion and bell pepper to the skillet and sauté until they are golden and softened, approximately 7 to 9 minutes. Once done, remove the skillet from heat.
- Patty Formation: In a large mixing bowl, combine the flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir the mixture to combine it thoroughly. Form the mixture into patties, using about a heaping tablespoonful for each. Mold the patties with your hands into patties approximately 2 inches wide and 1/3 to 1/2 inch thick.
- Cooking the Patties: Heat a clean non-stick pan with 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Once the pan is hot, add the salmon patties in a single layer. Sauté them for 3 to 4 minutes per side, or until they are golden brown and cooked through. If the patties brown too quickly, reduce the heat. Once cooked, transfer the patties to a paper-towel-lined plate. Repeat the process with the remaining oil, butter, and salmon patties.
