Delicious Fresh Salmon Patties Recipe
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Enjoy this salmon patties recipe that is made with fresh, not canned salmon. Using fresh salmon over canned gives these salmon cakes an excellent flavor!
Using fresh salmon for salmon patties (also known as salmon cakes, salmon croquettes, or salmon burgers) takes a little more effort to create these delicious pucks of fish. The flavor is just phenomenal. The extra steps are worth it.
For a firmer salmon patty, add more panko breadcrumbs.
How do you keep salmon patties from falling apart?
The egg in the recipe along with the panko breadcrumbs helps to keep the patties together.
What goes well with Salmon Patties?
Serve with tartar sauce and a leafy green salad. A side of rice is even good with the patties.
How to Freeze Salmon Patties?
Once the patties are cooked, let them cool completely. Wrap each salmon patty with plastic wrap and place them in a zip-lock freezer bag. They will last up to 1-2 months in the freezer.
To use, slow thaw the patties in the refrigerator before warming back up to eat.
How to store left-over Salmon Cakes?
Cooked salmon cakes can be stored in the refrigerator for up to 3 – 4 days in an airtight container. Use your best judgment on consuming leftovers.
What if I don’t have Salmon?
You can use crab meat instead of Salmon.
Ingredients
Lemon juice and celery are optional. The lemon adds a nice lemon flavor and the celery gives the patties an earthy crunch.
How to make Salmon Patties from scratch
Add half a cup of panko breadcrumbs, mayo, garlic powder, old bay seasoning, dillweed, salt, pepper, and lemon juice in a large bowl and mix together.
In a medium-sized bowl, whisk together large eggs and stir them into the large bowl’s mixture.
Chop the fresh salmon filets into cubes and add them to the large bowl.
Also add the chopped green onions, celery, red bell peppers, and white onion. Gently fold the ingredient together until mixed well.
Put the remaining panko breadcrumbs onto a plate. Note, you may need additional breadcrumbs depending on how you like to coat your patties.
Make 8 patties and place them into the breadcrumbs, making sure to both sides. Pick each patty up and pack the breadcrumbs into the patty and set them on a plate.
Heat the butter and olive oil over medium heat in a skillet. Once the bubbles have subsided, place the patties into the skillet to fry.
Cook for 2 minutes on each side until golden brown and place onto a paper towel to drain.
Serve immediately.
Tips & Tricks
- Lemon juice and celery are optional. It really depends if one wants the lemon flavor and the earthy crunch of the celery.
- If you are not able to cook the patties in one skillet use half of the olive oil and butter for the first four patties. Before you make the next four patties wipe out your skillet with a paper towel and add the remainder of the olive oil and butter and start over. This will allow for the same golden-brown crust for all 8 patties.
- One could replace the salmon with crabmeat.
- If you want firmer salmon patties you can add more panko breadcrumbs.
Fresh Salmon Patties Recipe
Fresh Salmon Patties Recipe
Ingredients
- 2 cups panko breadcrumbs
- ⅓ cup mayonnaise
- ¼ teaspoon garlic powder
- ½ teaspoon old bay seasoning
- ½ teaspoon dill weed
- ¼ teaspoon coarse sea salt
- ¼ teaspoon fresh ground pepper
- 1 tablespoon fresh lemon juice*
- 2 eggs whisked
- 2 fresh salmon filets chopped
- ⅓ cup green onions chopped
- ⅓ cup celery chopped*
- ⅓ cup red bell peppers chopped
- 1 tablespoon white onion chopped
- 3 tablespoon butter
- 2 tablespoon olive oil
- optional garnishes; parsley green onions, and red bell peppers
Instructions
- Add ½ cups cup of the panko breadcrumbs, mayonnaise, garlic powder, old bay seasoning, dillweed, salt, pepper, and lemon juice to a large bowl and mix together until fully combined.
- In a medium-sized bowl whisk together eggs and add to the large bowl.
- Chop the fresh salmon filets into small cubes and add them to the large bowl.
- Add the chopped green onions, celery, red bell peppers, and white onion to the large bowl.
- Gently fold all the ingredients together and set them aside.
- Put the remainder of the panko breadcrumbs onto a plate. You may need more if you want more coverage.
- Make 8 patties and place them onto the breadcrumbs so the patties are fully covered. Pick each patty up and pack the breadcrumbs into the patty. Set aside on a plate.
- Heat the butter and olive oil over medium heat in a skillet. Once the bubbles have subsided place the patties into the skillet.
- Cook for 2 minutes on each side until golden brown and then place the patties onto a towel or paper towel to drain.
- Serve immediately. Garnish with parsley, green onions, and red bell peppers.
Notes
- *Lemon juice and celery are optional. It really depends if one wants the lemon flavor and the earthy crunch of the celery.
- If you are not able to cook the patties in one skillet use half of the olive oil and butter for the first four patties. Before you make the next four patties wipe out your skillet with a paper towel and add the remainder of the olive oil and butter and start over. This will allow for the same golden-brown crust for all 8 patties.
- One could replace the salmon with crabmeat.
- If you want firmer salmon patties you can add more panko breadcrumbs.
