Fresh Salmon Patties

Prepare the Patties

1. Gather the ingredients.

   

2. Remove any pin bones and the dark gray bloodline from the salmon fillet.

   

3. 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.

   

4. In a medium bowl, mix chopped salmon with 1/4 cup breadcrumbs, mayonnaise, onion, parsley, salt, and lemon juice.

   

5. 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.

   

6. 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.

   

If You Pan-Fry the Salmon Patties

1. 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.

   

2. Place patties, dry-side down, into the skillet and cook until medium golden brown, about 2 minutes.

   

3. Flip patties and fry another 2 minutes or until the second side is medium golden brown.

   

If You Finish Cooking the Salmon Patties in the Oven

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

   

2. 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.

   

3. Drain patties on paper towels.

   

4. Enjoy!