Salmon Patties, also known as salmon cakes or salmon croquettes, are a savory seafood classic that’s both delicious and budget-friendly. These flavorful patties are made from canned salmon, transformed into golden-brown delights with the perfect balance of spices and herbs. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this comprehensive guide will take you through the process of crafting these delectable salmon patties, from selecting the finest ingredients to achieving a crispy, golden exterior. Get ready to dive into the world of seafood comfort food.
Ingredients:
For the Salmon Patties:
- 2 cans (14.75 ounces each) pink or red salmon, drained and bones removed
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper (optional, for color and flavor)
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 1 cup breadcrumbs (plus extra for coating)
- 2 large eggs, beaten
- Vegetable oil for frying
For the Remoulade Sauce (Optional):
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce (adjust to taste)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Step-by-Step Instructions:
Step 1: Prepare the Salmon Mixture
- In a large mixing bowl, flake the drained canned salmon with a fork, ensuring any bones are removed.
- Add finely chopped onion, celery, red bell pepper (if using), minced garlic, chopped parsley, lemon juice, Dijon mustard, Old Bay seasoning, paprika, black pepper, and salt to the flaked salmon. Mix until all ingredients are well combined.
- Stir in 1 cup of breadcrumbs and the beaten eggs. The mixture should hold together and be moldable. If it’s too wet, add more breadcrumbs as needed.
Step 2: Shape the Salmon Patties
- Divide the salmon mixture into equal portions and shape them into patties, about 1/2 to 3/4 inch thick. You can make them as large or as small as you prefer.
- Coat each patty with extra breadcrumbs, pressing gently to ensure they adhere.
Step 3: Fry the Salmon Patties
- In a large skillet, heat vegetable oil over medium-high heat. Add enough oil to cover the bottom of the skillet.
- Carefully place the salmon patties in the hot oil. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Transfer the cooked salmon patties to a plate lined with paper towels to drain excess oil.
Step 4: Prepare the Remoulade Sauce (Optional)
- In a small bowl, whisk together mayonnaise, Dijon mustard, pickle relish, hot sauce, lemon juice, salt, and pepper. Adjust the ingredients to your taste preferences.
Step 5: Serve and Enjoy
- Serve the salmon patties hot, with or without the remoulade sauce. They pair wonderfully with a side of coleslaw, salad, or your favorite dipping sauce.
Tips for Perfect Salmon Patties:
- Canned Salmon Choice: Opt for pink or red canned salmon, and make sure to remove any bones and skin.
- Adjust Seasonings: Feel free to adjust the seasonings to your taste. Add more or less of the spices and herbs as desired.
- Maintain Oil Temperature: Keep an eye on the oil temperature while frying to ensure the patties cook evenly and become crispy.
Salmon Patties are a delightful seafood dish that marries convenience with flavor. With this comprehensive guide, you’re now equipped to create these crispy, savory delights that are sure to be a hit at your dinner table. Whether served as a main course or appetizer, these salmon patties are a delicious way to enjoy the goodness of seafood comfort food. Enjoy!
