Salmon Patties
Published Jan. 4, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes, plus at least 15 minutes' chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1large egg
- ¼cup mayonnaise
- 1lemon, zested, and 2 tablespoons juice, plus more lemon wedges for serving
- ¼cup finely chopped scallions (2 to 3 scallions)
- 2tablespoons minced fresh parsley or dill, plus more for serving
- 1tablespoon Dijon mustard
- ½teaspoon smoked paprika
- Pinch of ground cayenne
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼teaspoon black pepper
- 3(6-ounce) cans boneless, skinless salmon, drained
- ¾cup plain panko
- ¼cup neutral oil, such as vegetable or canola
Nutritional analysis per serving (6 servings)
234 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 22 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the egg, mayonnaise, lemon zest, lemon juice, scallions, parsley, mustard, smoked paprika, cayenne, salt and black pepper. Add the salmon and panko and mix until combined, breaking up any large chunks of salmon. Refrigerate until the mixture is firm enough to form into patties, at least 15, preferably 30 minutes.
- Step 2
Using a ½-cup measure, scoop out mounds of the salmon mixture and form them into 6 (¾-inch-thick) patties.
- Step 3
Heat the oil in a large skillet over medium-high. When the oil is hot, add the patties and cook, pressing them lightly with a spatula, until browned on the bottom, about 2 minutes. Flip and cook on the other side until browned, 2 minutes more, lowering the heat if necessary to avoid splattering and to prevent the oil from smoking.
- Step 4
Transfer the cooked patties to a plate lined with a paper towel. Serve hot with more dill and lemon wedges on the side.
Private Notes
Comments
Coincidentally I made my mom’s version of these, the one I grew up with and that still evokes waves of nostalgia, last night. She always used canned sockeye salmon—bones, skin, and all, a large, grated onion, beaten egg, parsley, matzah meal, and a secret ingredient—this will sound weird, but I promise it works—a dash of cinnamon, which subtly neutralizes any fishiness while not calling attention to itself. She called them croquettes and they never failed to come out crispy and light.
No need to avoid canned salmon with skin and bones unless you, or someone you're feeding, doesn't care for it. It's more nutritious and tastier than the skinless, boneless stuff.
My mother made these known in England as salmon cutlets. She used matzoh meal instead of panko which was unknown then. Importantly, you should use the salmon with bone in because whilst it disintegrates thoroughly the bone is recommended for our own bone strengthening and osteoporosis.
You should def make the tartar sauce. These were so good and I love the protein! I tried it with the 2 beaten egg/1 boiled egg combo for the binder instead of the mayo and it worked. Add more onions. Delicious!
Sorry-I'm in the minority. I chilled the mixture but not the patties-which the recipe doesn't recommend. The texture was awful and they fell apart. Perhaps the key is chilling the patties and higher heat. Not on the rotation.
I make my salmon patties with canned salmon and leftover poached salmon. I also fry up some chopped onions which give the patties a wonderful flavor. I mix the salmon, fried onions, some breadcrumbs and an egg, make the patties and put them in the fridge for half an hour and then fry them. They are delicious!