Quick Salmon Patties (Print Version)
# Ingredients:
→ For the Patties
01 -
1/2 cup panko crumbs for that lovely crunch
02 -
1 medium-sized yellow onion (around 1 cup), chopped finely
03 -
1/4 cup fresh parsley, minced
04 -
1 beaten large egg
05 -
14-15 oz of salmon, canned or pouches, drained fully
06 -
2 tablespoons of creamy mayonnaise
07 -
1/2 red bell pepper, deseeded and chopped
→ Seasonings
08 -
1/4 teaspoon freshly-ground black pepper
09 -
1 teaspoon Worcestershire sauce
10 -
1 teaspoon garlic salt (or swap with 1/2 tsp sea salt + 1/4 tsp garlic powder)
→ For Cooking
11 -
2 tablespoons of butter, divided up
12 -
2 tablespoons of olive oil, split
# Instructions:
01 -
In a medium pan, heat up 1 tablespoon each of butter and olive oil. Add your diced onions and bell peppers, stirring and cooking them until they soften and get a slight golden color, which will take about 7-9 minutes. Let the pan cool when it's done.
02 -
Take a large mixing bowl, shred the salmon, and throw in the cooked onion and pepper mixture. Then add in the mayo, breadcrumbs, Worchester sauce, black pepper, garlic salt, egg, and parsley. Combine everything together really well.
03 -
Scoop out a large tablespoon of the mixture and form it into burger-like patties with your hands. Aim for sizes about 2 inches in diameter and keep them about 1/3 to 1/2 inch thick.
04 -
Use a clean frying pan and heat it up to medium with the rest of the butter and olive oil. Fry the patties in a single layer for around 3-4 minutes on each side, or until they're golden brown. If they brown too fast, turn the heat down a little. When done, place them on some paper towels to soak up any extra oil.
# Notes:
01 -
If you've got cooked salmon in the fridge, just use that instead of canned or packaged. Make sure it's boneless and the skin is removed first.
02 -
If your mixture is too wet to hold together, a sprinkle of extra breadcrumbs should do the trick. If it's too dry, mix in a little extra mayo to balance it out.
03 -
You can store these in the refrigerator for three days or the freezer for three months. To reheat, just toss them in a skillet or an air fryer to get them warm and crispy again.