Salmon Patties
These salmon patties are made with fresh salmon, which makes them really juicy and delicious. With a crisp breading exterior, the salmon patties are far from bland, since they have onions, parsley, mustard, lemon and hot sauce to make them bursting with flavor in each bite.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 14- 16 salmon patties 1x
- Category: Entree
Ingredients
Scale
- 2 lbs salmon, skinless, boneless
- oil, for sautéing the onion and cooking the salmon (about 5-6 Tablespoons, divided)
- 1 onion, minced
- 4 Tablespoons panko breadcrumbs for the cakes, plus 1 1/2 cups for breading
- 1 egg, lightly beaten
- 2 Tablespoons mayonnaise
- 1 Tablespoon capers, minced
- 1 1/2 – 2 Tablespoons freshly squeezed lemon juice
- 1 Tablespoon dijon mustard
- 1 teaspoon hot sauce
- 1 1/2 Tablespoons fresh parsley, minced (you can also add fresh chives or dill)
- 1 1/2 teaspoons salt, 1/2 teaspoon pepper
- oil, for pan frying
Instructions
- Use a food processor to pulse the salmon into small pieces. The salmon should still have small chunks, not be pulsed into a puree.
- Using a nonstick skillet, heat 1/2 – 1 Tablespoon of oil, add the onion, season with salt and pepper and cook until tender and lightly golden. Cool slightly. Wipe out the skillet and set aside.
- In a large bowl, combine the salmon, cooked onion, egg, mayonnaise, capers, lemon juice, mustard, hot sauce, parsley, 4 Tablespoons of breadcrumbs, salt and pepper in a large bowl and mix to combine.
- Using a portion scoop (or your hands, of course), scoop out the salmon into 2-3 inch circles. You will have 14-16 salmon cakes, depending on how big you make them.
- Dredge the salmon patties in the breadcrumbs.
- Heat about 1 1/ 2 tablespoons oil in a nonstick skillet on medium-high heat and cook the salmon for about 3 minutes per side, just until golden brown. The fish cooks very quickly, so don’t overcook it by using low heat or covering the skillet, etc. It will be dry, if you’re not careful.
- Take the salmon patties off the heat and drain on a paper towel. Wipe out the skillet and repeat with the rest of the salmon patties.
- Serve hot or warm. Store leftover salmon in the refrigerator in an airtight container for 3-5 days.
Notes
You can make the salmon mixture up to a day in advance. Store in the refrigerator. You can make them into patties and dredge them in the breadcrumbs also a day in advance, or right before cooking.