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Taste the difference fresh herbs make in these gourmet salmon patties.
Salmon Patties–Retro Classic
Anything salmon is all the rage now. From grilled to marinated to baked.
Since salmon itself is experiencing a resurgence in popularity, so have good old-fashioned salmon patties. I remember them being popular for a Friday-night dinner way back during the 50s and 60s. The reason being that salmon–and most fish–were pretty cheap back then so they were an economical meal. And canned pink salmon, which is the most widely used variety–was even more budget friendly. Fresh salmon works too. Merely poach it and flake it.
Like meatloaf and pot roast, the recipes are almost infinite. Ask 10 people their recipe and you’ll get 10 different ones. This one is my favorite.
Dress Them Up
These patties can be dressed up in so many ways. They can be catered to individual taste by just changing up some seasonings.
I did this with the addition of some fresh herbs. One thing that pairs so well with salmon is dill. I decided to grow some this year because I was making a lot of half sour pickles. Therefore, I had quite a bit growing and anyone who ever grows dill knows how prolific it is.
Chives were also included because I had a bumper crop of those. Of course you can substitute plain old onion for those, but I chose chives because I had a lot of them but also was looking for something that was easier to manage right after my dental surgery. I didn’t have to “chew” the chives.
Frying Works Best
OK, I know air fryers (affiliate link) are all the rage now–and I absolutely love mine–but I really don’t think it’s the best way to cook salmon patties. I feel the same way about a conventional oven too. Reason is (for me) is that baking or air frying would make them dry. Also since they are rather soft and fragile, flipping them in the air fryer may be a disaster. How you actually cook them is up to you. I prefer frying them in a little oil because it seals them and crisps them.
Gourmet Salmon Patties
- 14 oz can pink salmon or same amount of freshly cooked salmon
- 2 tbs chives finely chopped
- 1 tbs fresh dill chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tbs fresh lemon juice
- 1 tbs Dijon mustard
- 1 egg slightly beaten
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbs oil
- Flake the salmon and remove any bones (if using the canned variety).
- Mix the salmon and remaining ingredients in a medium bowl.
- Divide mixture into 4 equal portions and form patties.
- Heat oil in a large skillet (preferably non-stick) over medium heat. Add the patties and cook for about 4 minutes each side or until nicely browned.
- Serve with garlic mayonnaise and/or additional lemon wedges
Pamela Voisey says
Can you use red salmon?
Judith Hanneman says
Sure–but you might have to use more breadcrumbs as it’s softer than the pink.