Salmon Patties
Description
Want a seafood dinner that's so easy to make but is really delicious as well? These salmon patties are full of flavor, are tender on the inside and crispy on the outside. Serve them with a side salad and your favorite vegetable.
Ingredients
1 lb. fresh salmon filet*
olive oil
garlic salt, to taste
black pepper, to taste
1 medium yellow onion (1 cup), finely diced
1/2 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
1/4 c. parsley, finely minced
Directions
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Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.
Place salmon in the center, skin-side-down, drizzle with olive oil; season with garlic salt and black pepper.
Bake uncovered for 10-15 minutes depending on the 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; 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 flaked salmon, sautéed bell pepper and onion, 1 c. breadcrumbs, 2 beaten eggs, 3 T. mayonnaise, 1 t. Worcestershire sauce, 1 t. garlic salt, 1/4 t. pepper and 1/4 c. chopped parsley; stir to combine. Form into patties, about a heaping tablespoonful each; mold with y hands into 2 inch wide by 1/3 to 1/2 inch thick patties.**
In a clean non-stick skillet, heat 1 T. oil and 1 T. butter until hot; add salmon patties in a single layer; saute 3 - 4 minutes per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate; repeat with remaining oil, butter and salmon cakes.
Serve.
Makes 13-14 patties.
*Substituting for the fresh salmon: If desired, substitute the first 4 ingredients listed in the directions with 15 oz. of well-drained canned salmon or salmon in packets. Pick out and discard any bones. Leftover salmon from dinner can also be used, if available.
**Tip: If salmon mixture is too dry to hold a patty shape, add an extra T. mayonnaise. If it is too moist, add more breadcrumbs.