Crunchy Salmon Patties Recipes

CRISPY CRUNCHY SALMON PATTIES (SALMON CAKES)

Steps:

• Add enough oil to cover the bottom of a large nonstick skillet to a depth of 1/4 inch. Preheat the pan with the oil on medium heat while you prepare the salmon.
• Combine the salmon, the eggs, and 1/2 cup of Italian breadcrumbs. Stir thoroughly until the mixture is well combined. Pour the 1/2 cup of remaining breadcrumbs on a plate.
• Form the mixture into round patties about the size of the center of your palm. Place the formed patty on the breadcrumbs on the plate; pat gently to make the breadcrumbs stick, then flip and pat the other side into the breadcrumbs.
• Slip each patty gently into the pan. Fry on one side for 2 to 3 minutes, until the cooked side is golden brown. Flip the patty and fry the other side the same way.
• When both sides are golden brown, remove to a plate lined with paper towels to absorb excess oil. Serve warm.

CRISPY SALMON PATTIES

Steps:

• 1. Open canned salmon and drain. Remove ALL skin and ALL bones from salmon. Place in a large bowl. Crush crackers into crumbs and add to salmon; add eggs. Using hands, mix all ingredients together well.
• 2. Heat canola oil in large skillet. When oil is hot, form salmon mixture into patties and fry 3-5 minutes or until golden brown. Gently turn and brown on other side. Sprinkle with salt and pepper to taste. Drain on paper towels and serve hot.
• 3. HELPFUL TIPS: When forming patties, try not to make them too thin or they may break apart when turning. Be sure to remove all of the skin and bones from the salmon before mixing and forming into patties. When browned well in hot oil, these patties are very crispy and delicious.

~ CRUNCHY SALMON PATTIES ~

Steps:

• 1. In a bowl, mix salmon, egg, buttermilk, seasoning, flour, mayonnaise, cornmeal and onion. Mix well. I
• 2. In a cast iron skillet, heat about 1/4 cup oil. Drop salmon mixture by tablespoonfuls into hot oil and flatten some with back of spoon. Fry for about a 1 1/2 minutes per side or until desired crispiness. Drain on paper towels. Season with additional salt now, if preferred.
• 3. If making sauce, combine everything, mixing well and keep refrigerated until ready to use. Can double recipe if you want more sauce.