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.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Place salmon on a cutting board and chop with a sharp knife until finely chopped. Set aside.
- 2
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.
- 3
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.
- 4
Divide the salmon mixture into 6-8 balls (3-4 tablespoons each), flatten, and form a 1-inch thick patty.
- 5
Dredge the patties in bread crumbs. Set aside.
- 6
Heat a small non-stick frying pan on medium-high heat, then add oil. Let the oil heat until it reaches about 350℉ (175℃).
- 7
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.
- 8
Transfer to a plate with paper towels and serve warm with remoulade sauce.