Salmon Patties / Salmon Cakes are easy, delicious, and make a great alternative to crab cakes. They're also fantastic as an appetizer, atop a salad, or between a couple buns!
I've been making these salmon patties for a few years now. Asher and I created this recipe on a whim while trying to diversify how we prepare fish, and it's been a favorite ever since.
Though I keep my salmon patties fairly consistent, the beauty of this recipe is that you can easily add in additional ingredients*. For instance, you could add in chopped spinach, fresh garlic, lemon zest, or dare I say.... bacon!
*Make sure to adjust the breadcrumbs or egg so the mixture will hold together properly. Add breadcrumbs if it's too wet, add egg if it's too dry and won't hold together.
Well, that's enough chit chat, let's make these suckers!
What you'll need:
1.5 lb Fresh Salmon
1 Tbs Capers, minced
1 cup Shallot, chopped
1 cup Sourdough Bread, finely chopped (I recommend using a firm sourdough baguette)
1/3 cup Italian Seasoned Breadcrumbs
1/4 cup Sweet Relish
1 tsp Kosher Salt, divided in half
1 tsp Ground Black Pepper, divided in half
1/4 cup Mayonnaise
1 Large Egg
Vegetable Oil for Frying (approx 1 cup)
Extra Italian Breadcrumbs (approx 1 cup)
First step- prepare the salmon! Preheat your oven to 350ºf (180c). Rinse the salmon and pat it dry, then place it skin side down on a foiled tray. Season the salmon with 1/2 a teaspoon of kosher salt, and 1/2 a teaspoon of black pepper. Place it in the oven and cook for 25 minutes.
While the salmon is cooking, add the bread, capers, shallot, relish, mayo, egg, 1/3 cup breadcrumbs, and remaining salt and pepper in a large mixing bowl.
Once the salmon is done cooking, let it cool for 10 minutes, then add the meat into the mixing bowl (be careful not to add in the skin or any scales).
Stir all of the ingredients together and refrigerate for at least 30 minutes.
Heat 1/4 inch of oil in a frying pan over medium-high heat and place 1 cup of seasoned breadcrumbs on a plate. Form mixture into patties 2.5" in diameter and dip the top and bottom in the breadcrumbs. Once the oil is hot, place the patties in the pan and cook approximately 3-4 minutes per side, or until browned. - See video below-
Enjoy!
SALMON PATTIES
Servings: 10-12 patties
Time: 1 hr 15 mins
Difficulty: Intermediate
INGREDIENTS
1.5 lb Fresh Salmon
1 Tbs Capers, minced
1 cup Shallot, chopped
1 cup Sourdough Bread, finely chopped (I recommend using a firm sourdough baguette)
1/3 cup Italian Seasoned Breadcrumbs
1/4 cup Sweet Relish
1 tsp Kosher Salt, divided in half
1 tsp Ground Black Pepper, divided in half
1/4 cup Mayonnaise
1 Large Egg
Vegetable Oil for Frying (approx 1 cup)
Extra Italian Breadcrumbs (approx 1 cup)
METHOD
Preheat your oven to 350ºf (180c).
Rinse the salmon and pat it dry, then place it skin side down on a foiled tray. Season the salmon with 1/2 a teaspoon of kosher salt, and 1/2 a teaspoon of black pepper.
Place it in the oven and cook for 25 minutes.
While the salmon is cooking, add the bread, capers, shallot, relish, mayo, egg, 1/3 cup breadcrumbs, and remaining salt and pepper in a large mixing bowl.
Once the salmon is done cooking, let it cool for 10 minutes, then add the meat into the mixing bowl (be careful not to add in the skin or any scales).
Stir all of the ingredients together and refrigerate for at least 30 minutes.
Heat 1/4 inch of oil in a frying pan over medium-high heat and place 1 cup of seasoned breadcrumbs on a plate.
Form mixture into patties 2.5" in diameter and dip the top and bottom in the breadcrumbs.
Once the oil is hot, place the patties in the pan and cook approximately 3-4 minutes per side, or until browned.
Enjoy!