Flaky Salmon Patties (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup Panko bread crumbs
02 -
14-15 oz salmon from a can or packets, drained well
03 -
1 large egg, whisked gently
04 -
2 Tbsp unsalted butter, split into two portions
05 -
1 tsp garlic salt (or swap with 1/2 tsp fine sea salt + 1/4 tsp garlic powder)
06 -
2 Tbsp mayonnaise
07 -
1/4 cup parsley, chopped up nice and small
08 -
1/2 red bell pepper, chopped and seeds removed
09 -
1 medium yellow onion, chopped fine (about 1 cup)
10 -
1 tsp Worcestershire sauce
11 -
2 Tbsp olive oil, split in two parts
12 -
1/4 tsp freshly ground black pepper
# Instructions:
01 -
In a medium pan over medium heat, melt 1 Tbsp butter along with 1 Tbsp of oil. Toss in the chopped onion and red pepper, then cook while stirring until they soften and turn golden, roughly 7-9 minutes. Take off the heat and let cool a bit.
02 -
Dump flaked salmon into a large bowl. Add your cooked onion and pepper mix, breadcrumbs, beaten egg, mayo, Worcestershire sauce, garlic salt, black pepper, and parsley. Stir it all up until you’ve got a well-mixed batch.
03 -
Take a heaping spoonful of the mix (about 1 big tablespoon per patty) and form it into round patties, around 2 inches wide and between 1/3 to 1/2 inch thick. Use your hands to shape them neatly.
04 -
Heat 1 Tbsp olive oil with 1 Tbsp butter in a clean non-stick skillet over medium heat. When hot, add some patties in a single layer and fry for 3-4 minutes on each side until they’re crispy golden and cooked all the way through. Drop the heat a bit if they brown too quickly. Place cooked ones on a plate lined with paper towels.
05 -
Keep cooking the rest of the patties, using the remaining butter and oil as needed, in batches until everything’s done.
# Notes:
01 -
Canned salmon can be replaced with leftover salmon that’s been cooked. Make sure it’s skinless and boneless, and flake it before mixing.
02 -
If the mixture isn’t holding together well to make patties, mix in a bit more mayo. If it’s too wet, toss in extra breadcrumbs to balance things out.
03 -
Store any leftovers in a sealed container. Refrigerate for up to 3 days or freeze it for as long as 3 months.