Fresh Salmon Patties Recipe

Total: 30 mins
Prep: 20 mins
Cook: 10 mins
Freeze: 15 mins
Yield: 4 servings

81 ratings

Nutritional Guidelines (per serving)
690	Calories
38g	Fat
43g	Carbs
42g	Protein

Nutrition Facts
Servings: 4 servings
Amount per serving
Calories	690
% Daily Value*
Total Fat 38g	49%
Saturated Fat 7g	33%
Cholesterol 305mg	102%
Sodium 799mg	35%
Total Carbohydrate 43g	16%
Dietary Fiber 4g	13%
Protein 42g
Calcium 170mg	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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

1 pound boneless, skinless salmon fille
1 1/4 cup breadcrumbs, divided
2 tablespoons mayonnaise
1/4 cup finely grated onion
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
2 large eggs, beaten
Optional: 3 tablespoons vegetable oil, for frying

Note: while there are multiple steps to this recipe, this salmon dish is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Patties

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. Set chopped salmon aside.

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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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Dredge patties in all-purpose flour, then dip in beaten eggs and then in remaining 1 cup of breadcrumbs or panko crumbs. Let dry 10 minutes before frying.

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If You Pan-Fry the Salmon Patties

If you decide to fry your patties in oil, pour about 1 inch of neutral oil into a heavy-bottomed or cast-iron skillet and heat over medium-high 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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If You Finish Cooking the Salmon Patties in the Oven

If desired, the patties can be briefly browned on both sides in a nonstick skillet that has been lightly coated with cooking spray.

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If your nonstick skillet is ovenproof, you can leave the patties in the pan and finish cooking them in a preheated 350 F oven for 10 minutes. If the skillet is not ovenproof, transfer the browned patties to a baking pan and bake as above.

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Drain patties on paper towels.

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Enjoy!

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