Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 14 salmon patties
Tender, flaky, and flavor-packed salmon patties with crisp edges. These salmon patties are very addictive you have to make sure to whip up a big batch because these go out super fast!
2 large eggs, lightly beaten
1 pound fresh salmon filet
1 1/2 teaspoons Garlic salt, I used Lawry’s Brand, to taste
3 tablespoons Olive oil, divided
1 medium yellow onion, 1 cup, finely diced
3 tablespoons unsalted butter, divided
1/2 red bell pepper, seeded and diced
1 c. Panko bread crumbs
1 teaspoon Worcestershire sauce
3 tablespoons mayonnaise
1/4 c. parsley, finely minced
1/2 teaspoon Black pepper, or to taste
How to make Salmon Patties
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using parchment paper or a silicone liner, line a rimmed baking sheet. Lay the salmon in the middle of the baking sheet, skin-side down and drizzle with olive oil and sprinkle with garlic salt, and black pepper. Place in the preheated oven and bake for about 10 to 15 minutes, uncovered, until the salmon is just cooked through. Note that the cooking time of the salmon varies depending on their thickness. Take the salmon out of the oven when done and tent it with foil. Allow them to rest for about 10 minutes before flaking the salmon using 2 forks, discarding the skin and any bones. Cool to room temperature to cool.
Step 2: Heat 1 tablespoon of each olive and butter in a medium skillet over medium heat. Once the butter has melted, add the diced onion and bell pepper to the skillet and saute for about 7 to 9 minutes or until golden and soft. Take off the heat when done.
Step 3: Place the flaked salmon, sauteed pepper and onion, 1 c bread crumbs, 2 beaten eggs, 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/4 c chopped parsley in a large mixing bowl. Mix well until blended and form into about 1 heaping tablespoonful patties. Then, shape each patty into 2 x 1/3 wide by 1/2-inch thick patties using your hands.
Step 4: Heat 1 tbsp of each oil and butter in a clean non-stick pan. Once hot, add the salmon patties to the pan in one layer and saute for about 3 to 4 minutes on each side until golden brown and completely cooked. Decrease the heat if the salmon patties brown too fast. To a paper-towel-lined plate, transfer the cooked patties. Do the same with the rest of the oil, butter, and salmon cakes.
For this recipe, you can swap salmon fillet, olive oil, garlic salt, and black pepper with 15 ounces of well-drained canned salmon or salmon in pockets. You can also use leftover salmon if desired.
You can add an extra tbsp mayo if the salmon mixture is too dry to hold a patty shape. Or more bread crumbs if the mixture is too moist.
Amount Per Serving: Calories 145, Calories from Fat 90, Fat 10g15%, Saturated Fat 2g13%, Cholesterol 48mg16%, Sodium 328mg14%, Potassium 205mg6%, Carbohydrates 4g1%, Protein 8g16%, Vitamin A 345IU7%, Vitamin C 7.4mg9%, Calcium 19mg2%, Iron 0.7 mg4%