Salmon Patties
User Reviews
5
-
Prep Time
15 mins
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Cook Time
12 mins
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Servings
12
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Calories
158 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Salmon Patties
Description
The Salmon Patties recipe starts by pulsing fresh skinless wild salmon into a paste with some small chunks remaining, providing a balance between smoothness and texture. The addition of finely diced red onion, red bell pepper, fresh garlic, chopped dill, and sliced green onions adds aromatic and fresh flavors. Eggs and crushed saltine crackers act as binders to help the patties hold their shape while frying. Cooking in oil over medium-low heat creates a crispy exterior while ensuring the center is cooked through.
These patties cook in about 2 ½ to 3 minutes per side and are drained on paper towels to reduce greasiness. They are typically served over a bed of greens and complemented with a lemon-dill sauce, which accentuates their herbal and citrus notes. The overall dish offers a tender yet slightly crisp texture from the pan-frying, showcasing salmon's rich flavor combined with the freshness of vegetables and herbs.
To maintain patty firmness, the mixture can be chilled prior to shaping, and additional egg can be added if needed. It's important not to overcrowd the pan to promote even cooking and a nice crust. Leftovers keep well refrigerated for up to three days or frozen for months and can be reheated in the oven or microwave.
Ingredients
- 1 ½ pounds salmon fresh, skinless, wild-caught
- ¼ red onion peeled, small diced
- 1 red bell pepper seeded and small diced
- 2 garlic finely minced
- 2 tablespoons dill chopped, fresh
- 4 green onions thinly sliced, fresh
- 3 egg whisked
- 1 saltine crackers crushed, sleeve of
- 1/3 cup of oil for frying
- salt pepper, and Tabasco to taste
Instructions
- Cut the salmon into large chunks and place it in a food processor. See chef notes about alternate way to prepare.
- Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
- Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
- Mix well using your hands or a spatula and form 12 like-sized salmon patties, which are about 3-4 ounces a piece.
- Add the oil to a large frying pan over medium-low heat and heat to 350°. You will know it’s done when you sprinkle in a little flour, and it fries but does not burn.
- Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
- Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
- Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.
Notes
- If the patty mixture seems too loose, add an extra whisked egg to enhance binding and firmness.
- Chilling the mixture before shaping makes patties easier to handle and helps maintain their shape during cooking.
- Cook patties in batches without overcrowding the pan to ensure even cooking and a crispy exterior.
- Maintain oil temperature at around 350°F to avoid greasy patties or burning the crust before the inside is cooked.
- Fresh salmon can be replaced with canned wild salmon, adding reserved salmon juice to keep the mixture moist.
- If fresh dill is unavailable, substitute with dried dill using about one and a half tablespoons.
- Salmon patties are best served immediately but can be kept warm in a 200°F oven for up to 30 minutes before serving.
- Store cooked patties covered in the refrigerator up to 3 days or freeze for up to 3 months; thaw overnight before reheating.
- Reheat patties in a skillet or in the oven at 350°F for 4-6 minutes, or briefly in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 44mg | 2% |
| Potassium | 331mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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