Fresh Salmon Patties
Delicious pan-fried salmon patties, easily prepared in under an hour, pair wonderfully with tangy tartar sauce, a crisp salad, or garlicky yogurt dressing.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Remove pin bones and bloodline from 1 pound boneless, skinless salmon fillet, then chop into 1/4-inch pieces (avoiding a food processor).
-
Mix chopped salmon with 1/4 cup breadcrumbs, 2 tablespoons mayonnaise, 1/4 cup grated onion, 2 tablespoons parsley, 3/4 teaspoon salt, and 1 1/2 tablespoons lemon juice in a medium bowl.
-
Form 1/4 cup portions into 3/4-inch-thick patties, place on a parchment-lined pan, and freeze for 15 minutes.
-
Prepare three bowls: one with 1/2 cup flour, one with 2 beaten large eggs, and one with 1 cup breadcrumbs.
-
Dredge patties sequentially in flour, then egg, then breadcrumbs; let dry on the pan for 10 minutes.
-
For pan-frying, heat 3 tablespoons oil in a heavy skillet over medium-high for 3 minutes. Cook patties 2 minutes per side until golden. Drain on paper towels and serve.
-
For baking, preheat oven to 350 F. Briefly brown patties on both sides in a lightly oiled nonstick skillet. Finish cooking in the oven for 10 minutes (in the same pan if ovenproof, or transfer to a baking pan). Drain on paper towels and serve.