Salmon Patties
Description
These are the perfect salmon patties to serve to your family or guests. They are full of flavor, are tender and flaky, with nice, crispy edges that make them truly special. If you need a quicker recipe, substitute the fresh salmon filet with canned salmon
Ingredients
1 lb. fresh salmon filet*
olive oil
1 t. garlic salt, or to taste
1/4 t. black pepper, or to taste
1 medium yellow onion, about 1 c., finely diced
½ red bell pepper, seeded and diced
3 T. unsalted butter, divided
1 c. Panko breadcrumbs
2 large eggs, lightly beaten
3 T. mayonnaise
1 t. Worcestershire sauce
¼ c. parsley, finely minced
Directions
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Preheat oven to 425 degrees. Line a rimmed baking pan with parchment paper or a silicone liner.
Place salmon in the center of the baking pan, skin-side-down; drizzle with olive oil; season with garlic salt and pepper. Bake uncovered for 10-15 minutes, depending on thickness, or just until cooked through. Remove from oven; cover with foil; let rest 10 minutes. Flake salmon with 2 forks, discarding skin and any bones; set aside and let cool to room temperature.
Heat a medium skillet over medium heat with 1 T. olive oil and 1 T. butter; add diced onion and bell pepper; saute until golden and softened, about 7-9 minutes; remove from heat.
In a large mixing bowl, combine salmon, sautéed pepper and onion, breadcrumbs, eggs, mayonnaise, Worcestershire sauce, garlic salt, pepper and parsley; stir to combine.
Form into patties, about a heaping tablespoonful each, and mold with your hands into 2 inch wide by ⅓ to ½ inch thick patties. If patties are too dry to hold their shape, add another tablespoon of mayonnaise. If they are too wet, add more breadcrumbs.
In a non-stick pan, heat 1 T. oil and 1 T. butter until hot; add salmon patties. Saute 3 - 4 min per side or until golden brown and cooked through. If salmon patties are browning too fast, reduce heat. Remove cooked patties to a paper-towel lined plate; repeat with remaining oil, butter and salmon cakes.
Makes 13-14 patties.
*If desired, substitute the first 4 ingredients listed with 15 oz. of well-drained canned salmon or salmon in packets.