Classic Salmon Patties Recipes

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

CLASSIC SALMON PATTIES

Steps:

• Drain salmon and remove bones and skin.
• Flake salmon with fork.
• Mix eggs and milk, and then add salmon.
• Add salt, pepper and cracker crumbs.
• Form into large patties.
• Melt olive oil or butter in skillet over medium heat.
• Brown patties on first side.
• Flip, and brown on the second side.
• Serve on a bun or eat with a fork (with ketchup).

CLASSIC SALMON PATTIES RECIPE

Steps:

• Cut the salmon into large chunks and place it in a food processor. See chef notes about alternate way to prepare.
• Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
• Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
• Mix well using your hands or a spatula and form 12 like-sized salmon patties, which are about 3-4 ounces a piece.
• Add the oil to a large frying pan over medium-low heat and heat to 350°. You will know it's done when you sprinkle in a little flour, and it fries but does not burn.
• Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
• Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
• Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.

CLASSIC SALMON PATTIES

Steps:

• Gather the ingredients.
• Turn the salmon and liquid into a medium-size bowl. Flake the salmon with a fork, removing any skin and bones. Smaller bones are edible and may be mashed. Add the grated onion, parsley, and pepper; blend thoroughly.
• Add the beaten eggs and blend well. Add enough breadcrumbs, about 1/2 to 3/4 cup, to make the mixture thick enough to shape into about 12 small patties.
• Roll the patties in the remaining breadcrumbs to coat thoroughly.
• In a large heavy skillet or sauté pan over low heat, melt 2 tablespoons of butter. When the butter is hot, add the salmon patties. Fry patties slowly on one side until browned. Add the remaining butter, turn the patties, and fry them until browned on the other side. Serve and enjoy!