Old-Fashioned Salmon Patties

Crispy on the outside and tender and juicy on the inside. You can use fresh salmon or take advantage of leftover or canned salmon. Plus, you can whip these babies up in nothing flat.

Course Main

Cuisine Southern

Prep Time 20

Cook Time 15

Chilling Time 1

Total Time 1 35

Servings

Calories 225kcal

Author Imma

Ingredients

1¼ pound (550g) salmon fillet (or a 15-ounce can)
½ cup diced onion
2-3 tablespoons minced celery
1 teaspoon minced garlic
2 eggs, lightly beaten
1 teaspoon Cajun seasoning
¾ cup bread crumbs (divided)
1 teaspoon white pepper
pinch of cayenne (optional)
¾ teaspoon salt (adjust to taste—I used 1 teaspoon)
2 tablespoons finely minced red pepper
2 tablespoon minced parsley

Instructions

Place salmon on a cutting board and chop with a sharp knife until finely chopped. Set aside.
Add oil to a small fry pan or skillet on medium-high heat, then add onions, celery, and garlic. Saute for 2-3, or until fragrant. Remove from heat and cool to room temperature.
In a large bowl, mix the salmon, onion mixture, eggs, Cajun seasoning, ¼ cup bread crumbs, white pepper, cayenne, salt, red pepper, and parsley. Cover and refrigerate the salmon mixture for at least an hour or more until firm for easier handling.
Divide the salmon mixture into 6-8 balls (3-4 tablespoons each), flatten, and form a 1-inch thick patty.
Dredge the patties in bread crumbs. Set aside.
Heat a small non-stick frying pan on medium-high heat, then add oil. Let the oil heat until it reaches about 350℉ (175℃).
Cook the patties in hot oil until golden and cooked through, 3-4 minutes per side. You may have to do so in batches to avoid overcrowding the pan.
Transfer to a plate with paper towels and serve warm with remoulade sauce.

Notes

You can dip them in lightly beaten eggs and coat them in breadcrumbs for extra crispness.
After mixing the ingredients, let them rest for an hour in the fridge to firm up before you start forming them.
You can use regular or Panko breadcrumbs are made from white bread (with the crust removed), are lighter, and absorb less oil than regular breadcrumbs.
I like using fresh salmon but feel free to use pink or red canned salmon.
Squeeze some fresh lemon juice over the patty as you serve it for a refreshing flavor enhancer.
For a lower-fat version, bake the salmon patties at 375℉ (190℃) for 12-15 minutes, turning once, or until fully cooked and lightly brown on both sides.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition