Salmon Patties (Print-Friendly Version)
# What You'll Need:
→ Flavors and Sauces
01 -
2.5 ml Worcestershire sauce
02 -
7.5 ml lemon juice
03 -
60 ml mayo
04 -
5 ml Dijon mustard
→ Fresh Herbs
05 -
60 ml chopped green onions
06 -
15 ml chopped parsley
07 -
15 ml fresh chopped dill
→ Proteins
08 -
1 large egg
09 -
1 can (14.75 oz) salmon, drained
→ Dry Mix
10 -
2.5 ml salt
11 -
2.5 ml garlic powder
12 -
60 ml panko crumbs
13 -
Black pepper to your liking
→ Frying Oil
14 -
30 ml olive oil
# Step-by-Step Directions:
01 -
Form the combined mixture into six patties about half an inch thick.
02 -
Warm the olive oil in a pan on medium heat for a few minutes. Fry the patties in two rounds for 3 to 4 minutes each side till golden. Add more oil if needed before starting the second batch.
03 -
Put the salmon, egg, mayo, lemon juice, Dijon, Worcestershire, panko, scallions, dill, parsley, garlic powder, salt, and pepper in a bowl. Stir everything gently until it’s just mixed.
04 -
Take the canned salmon out and drain well. Break it up with a fork in a medium bowl. Remove skin or bones if you want.
05 -
Dish up the patties warm with your favorite sauces like garlic mayo, remoulade, or tzatziki. Don't forget a lemon wedge on the side.
# Helpful Notes:
01 -
Use sockeye salmon from a can for the best taste. If not around, cooked fresh salmon works too. Pink salmon is okay as a backup.