Salmon Patties Recipe

Salmon: Provides the main protein and rich flavor for the patties.

Egg: Acts as a binder to hold the patties together.

Onion: Adds a subtle sweetness and crunch to the patties.

Breadcrumbs: Helps to bind the mixture and adds texture.

Lemon juice: Adds a fresh, tangy flavor that complements the salmon.

Dill: Provides a fresh, herbaceous note that enhances the overall flavor.

Olive oil: Used for frying the patties to a golden brown.

When forming the patties, make sure to press them firmly to ensure they hold their shape during cooking. If the mixture feels too dry, add a little more lemon juice or a small amount of mayonnaise to help bind the ingredients together.

• canned salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a suitable replacement.

• canned salmon - Substitute with cooked and flaked white fish: White fish like cod or haddock can mimic the texture and mild flavor of salmon.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to egg.

• beaten egg - Substitute with mashed avocado: Mashed avocado can act as a binder and adds a creamy texture to the patties.

• finely chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• finely chopped onion - Substitute with green onions: Green onions offer a fresh and mild onion flavor, suitable for those who prefer a less intense taste.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and help bind the patties together.

• breadcrumbs - Substitute with rolled oats: Rolled oats can absorb moisture and act as a binding agent, adding a bit of texture.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• lemon juice - Substitute with white wine vinegar: White wine vinegar provides a tangy flavor that can mimic the acidity of lemon juice.

• chopped dill - Substitute with chopped parsley: Parsley offers a fresh and slightly peppery flavor, which can complement the other ingredients.

• chopped dill - Substitute with chopped cilantro: Cilantro adds a fresh and citrusy note, providing a different but pleasant flavor profile.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• Allow the salmon patties to cool completely at room temperature before storing or freezing.
• For storing in the refrigerator:
  • Place the cooled patties in an airtight container.
  • Layer the patties with parchment paper between each to prevent sticking.
  • Store in the refrigerator for up to 3 days.
• For freezing:
  • Lay the cooled patties on a baking sheet lined with parchment paper, ensuring they do not touch each other.
  • Freeze the patties for about 1-2 hours or until they are firm.
  • Transfer the frozen patties to a resealable freezer bag or airtight container.
  • Label the bag or container with the date.
  • Store in the freezer for up to 3 months.
• Reheating from the refrigerator:
  • Preheat your oven to 350°F (175°C).
  • Place the patties on a baking sheet lined with parchment paper.
  • Heat for 10-15 minutes or until warmed through.
• Reheating from frozen:
  • Preheat your oven to 350°F (175°C).
  • Place the frozen patties on a baking sheet lined with parchment paper.
  • Cover the patties loosely with aluminum foil to prevent them from drying out.
  • Heat for 20-25 minutes or until warmed through.
• Alternatively, you can reheat the patties in a frying pan:
  • Heat a small amount of olive oil in a frying pan over medium heat.
  • Cook the patties for 3-4 minutes on each side, or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the salmon patties on a baking sheet lined with parchment paper.
  3. Lightly brush the patties with a bit of olive oil to keep them moist.
  4. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the salmon patties in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until they are warmed through and have a nice golden crust.

• Microwave Method:

  1. Place the salmon patties on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the salmon patties with olive oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the salmon patties in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until they are heated through.

• Mixing bowl: A large bowl used to combine the salmon, egg, onion, breadcrumbs, lemon juice, and dill.

• Fork: Useful for flaking the canned salmon and mixing the ingredients together.

• Measuring cups: Essential for accurately measuring the breadcrumbs and lemon juice.

• Measuring spoons: Needed for measuring the chopped dill and any other small quantity ingredients.

• Knife: Used to finely chop the onion and dill.

• Cutting board: A surface to safely chop the onion and dill.

• Frying pan: The pan in which the patties will be cooked.

• Spatula: Handy for flipping the patties in the frying pan.

• Plate: To place the formed patties before cooking and to serve them once they are done.

• Paper towels: Useful for draining any excess oil from the cooked patties.

Use pre-chopped onions: Save time by using pre-chopped onions from the store or chopping them in bulk and storing them in the fridge.

Pre-make patties: Form the salmon patties ahead of time and refrigerate them. This way, you can just cook them when needed.

Use a food processor: Quickly mix the salmon mixture by pulsing it in a food processor instead of mixing by hand.

Cook in batches: If you have a large frying pan, cook multiple patties at once to reduce overall cooking time.