Fresh Salmon Patties
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The Spruce / Diana Chistruga
Nutritional Guidelines (per serving) | |
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661 | Calories |
34g | Fat |
50g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 661 |
% Daily Value* | |
Total Fat 34g | 43% |
Saturated Fat 6g | 28% |
Cholesterol 167mg | 56% |
Sodium 795mg | 35% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 3g | 9% |
Total Sugars 3g | |
Protein 36g | |
Vitamin C 7mg | 35% |
Calcium 103mg | 8% |
Iron 4mg | 22% |
Potassium 606mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This recipe for salmon patties or salmon croquettes is made with fresh, not canned, salmon which gives them an excellent fresh-fish flavor.
The patties can be pan-fried or, for a lower-calorie dish, browned in a nonstick pan on the stovetop and then finished in the oven. Because of its positive health benefits, working salmon into one's meals several times a week is a good way to go.
This treatment of using fresh salmon makes it all grown up and perfect as an appetizer or main dish. Serve it with tartar sauce or creamy garlic dressing, a side salad, or green vegetable.
Ingredients
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1 pound salmon fillet (boneless, skinless)
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1 1/4 cups breadcrumbs (divided)
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2 tablespoons mayonnaise
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1/4 cup onion (finely grated)
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2 tablespoons fresh parsley (chopped)
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3/4 teaspoon salt
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1 1/2 tablespoons lemon juice
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1/2 cup all-purpose flour
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2 large eggs (beaten)
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Optional: 3 tablespoons vegetable oil  (for frying)
Steps to Make It
Note: while there are multiple steps to this recipe, the salmon dish is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Patties
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Gather the ingredients.
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Remove any pin bones and the dark gray bloodline from the salmon fillet.
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Chop into 1/4-inch pieces. Don't use a food processor to do this because the pieces will be too fine and the salmon will become pasty.
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In a medium bowl, mix chopped salmon with 1/4 cup breadcrumbs, mayonnaise, onion, parsley, salt, and lemon juice.
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Scoop 1/4 cup portions and form into 3/4-inch thick patties. Place on a parchment-lined pan and freeze for 15 minutes so they are easier to handle.
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Place the flour in a medium bowl, beat the eggs in another bowl, and add the remaining 1 cup of breadcrumbs to a third bowl.
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Dredge the salmon patties in the flour, then dip them in beaten eggs, and finally into the breadcrumbs. Set them back on the pan and let dry for 10 minutes before frying or baking.
The Spruce / Diana Chistruga
To Pan-Fry the Salmon Patties
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Pour about 1 inch of neutral oil into a heavy-bottomed or cast-iron skillet and heat over medium-high for about 3 minutes.
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Place patties, dry-side down, into the skillet and cook until medium golden brown, about 2 minutes.
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Flip patties and fry another 2 minutes or until the second side is medium golden brown.
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Drain the patties on paper towels.
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Serve hot and enjoy.
To Bake the Salmon Patties
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Preheat the oven to 350 F. Place the patties in a hot nonstick skillet lightly coated with cooking spray over medium heat. Briefly brown the patties on both sides.
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If your nonstick skillet is ovenproof, you can leave the patties in the pan and finish cooking them in the oven for 10 minutes. If the skillet is not ovenproof, transfer to a baking pan before baking.
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Drain patties on paper towels.
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Serve hot and enjoy.
The Spruce / Diana Chistruga
Tip
- If you prefer, use panko instead of regular breadcrumbs.
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