5 from 99 votes
Salmon Patties
Salmon patties mix fresh wild-caught salmon with diced red onion, red bell pepper, garlic, dill, and green onions. Whisked eggs and crushed saltine crackers bind the mixture into patties cooked in oil until golden brown. These patties have a textured salmon base with mild herbal and vegetable notes, suitable for a light main or appetizer served on greens with lemon-dill sauce.
Prep Time
15 mins
Cook Time
12 mins
Servings:
12
Calories:
158 kcal
Course:
Main Course, Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 158
% 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.