Salmon Patties
These classic Salmon Patties have a crispy texture on the outside and a tender, flaky interior. I make them with fresh salmon, vegetables, eggs and fresh herbs, then pan-roast them to perfection. They’re easy to make, and work just as well as an appetizer or a main meal.
Ingredients
- 1 ½ pounds of skinless fresh wild-caught salmon
- ¼ peeled and small diced red onion
- 1 seeded and small diced red bell pepper
- 2 finely minced garlic cloves
- 2 tablespoons chopped fresh dill
- 4 thinly sliced fresh green onions
- 3 whisked eggs
- 1 sleeve of saltine crackers, crushed
- 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
In my experience, Salmon Patties can fall apart without a good binder like eggs. If the mixture isn’t holding together, I recommend mixing in another whisked egg to help bind everything properly and stay firm.
Chilling for Firmness: If my patties feel too soft, I refrigerate the mixture before shaping. This makes them easier to handle and helps them hold their shape.
Don’t overcrowd the pan: I never overcrowd the pan when cooking. Giving each patty enough space ensures they cook evenly and get a crispy crust.
Oil Temperature Control: I keep the oil at the right heat to avoid burning the outside before the inside is done. If the oil is too cool, the patties absorb too much oil and turn greasy.
Alternative Prep: If you don’t have a food processor, you can finely chop the salmon until it forms a paste-like consistency.
Canned Salmon Option: If you do not have fresh salmon, substitute for two 14.5-ounce cans of wild salmon and reserve 1 to 2 tablespoons of the salmon juice from the can after draining and add to the batter to help ensure its moistness since canned salmon will make the salmon weight 4 ounces heavier than my recipe.
Dill Substitution: If I don’t have fresh dill, I swap in 1 ½ tablespoons of dried dill. It still adds great flavor but is more concentrated, so I use a little less.
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can optionally keep these warm in the oven at 200° for up to 30 minutes before serving.
How to Store: Cover them and keep them in the refrigerator for up to 3 days. They will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the salmon patties in a frying pan or on a cookie sheet tray lined with parchment paper and bake in the oven at 350° for 4-6 minutes or until hot. You can also reheat in the microwave if you’d like.
Nutrition
Calories: 158kcalCarbohydrates: 2gProtein: 13gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 72mgSodium: 44mgPotassium: 331mgFiber: 1gSugar: 1gVitamin A: 438IUVitamin C: 14mgCalcium: 18mgIron: 1mg