Best Panko Salmon Patties Recipes

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LEMON PEPPER PANKO SALMON PATTIES



Lemon Pepper Panko Salmon Patties image

I was looking for a quick meal idea to make for dinner & this is what I came up with. They are crispy on the outside from the Panko Bread Crumbs, & moist & tasty on the inside. The no salt added lemon pepper gave them a slight edge in flavor from the lemon seasoning. We loved them. I usually only use 1 can but chose to use 2...

Provided by Rose Mary Mogan

Categories     Seafood

Time 45m

Number Of Ingredients 14

2 can(s) pink salmon, drained bones & skin removed
1 medium red onion chopped
1 medium yellow onion chopped
1 medium green bell pepper, chopped
5-6 medium mini red peppers, chopped
1 Tbsp lemon pepper (no salt added)
1 Tbsp granulated garlic
2 c all purpose flour seperated
5 large eggs slightly beaten, divided (3 plus 2)
2-3 Tbsp coconut oil or canola (start with 2, add more if needed)
PANKO BREAD CRUMB MIXTURE
2 1/2-3 c panko bread crumbs
1 1/2-2 Tbsp old bay seafood seasoning
2 tsp paprika

Steps:

  • 1. Drain canned salmon and add to a large bowl, remove bones, and skin and any undesirable pieces, then flake into pieces.
  • 2. Chop bell peppers, mini peppers, & onions and add to bowl along with 1 CUP of flour and slightly beaten eggs. Mix together to combine and shape into desired patties.
  • 3. Add the Panko breading ingredients into a large gallon size closable bag and shake together to blend, set aside till needed.
  • 4. Add the remaining cup of flour to a plate or platter, and coat each patty on both side with flour, add more when & if needed. With the remaining eggs, add 2 tablespoons of water beat till blended, in a small pan or bowl, and carefully place each patty in egg wash coating each side then coat with Panko bread crumbs on both sides. Allow patties to sit at least 10 to 15 minutes so crumbs will adhere to surface.
  • 5. Melt oil in large skillet over medium high heat, when hot, add the patties,& brown on one side then flip to other side about 5 to 7 minutes per side.
  • 6. Serve with lemon wedges and other condiments as desired.

PANKO SALMON PATTIES



PANKO SALMON PATTIES image

Easy and delicious, this recipe is an updated version of my mom's. She used cracker crumbs, I use panko. She used Wonder bread, I use hearty white or challah. I use fish sauce, she used a little of the juice from the can. Instead of margarine or oil, I use real butter. I think she would approve. (Recipe may be halved, but we really enjoy making enough for a second meal and sandwiches!)

Provided by Teresa G. @sokygal

Categories     Fish

Number Of Ingredients 7

2 can(s) salmon (14.75 oz.)
2 large eggs, beaten
1/4 teaspoon(s) salt
1 1/2 teaspoon(s) fish sauce
2 1/2 to 3 slice(s) hearty white bread, torn into tiny pieces (dime-size)
1 cup(s) panko (japanese breadcrumbs)
6 tablespoon(s) salted butter

Steps:

  • Drain and discard liquid from salmon; discard bones and skin, if desired.
  • Place salmon in mixing bowl; mix salt and fish sauce into beaten eggs; pour over salmon.
  • Using well-washed hands (food service gloves recommended,) mix lightly, add torn white bread crumbs and mix well, but try to preserve some larger pieces of salmon.
  • Line a baking sheet with parchment or wax paper.
  • Pat the salmon down into the bowl evenly; use a knife to score and cut into 8 equal pieces (or you may just "eyeball" it, if you prefer.)
  • Form each piece into a ball and place on baking sheet.
  • Place panko in a shallow bowl or pie pan.
  • Form a ball of the salmon into a patty, about an inch thick; place patty in panko, press it lightly and cover all sides with the panko.
  • Return patty to baking sheet; repeat until all patties are coated with panko.
  • Place baking sheet with patties in refrigerator and allow to chill for 20 to 30 minutes.
  • In large skillet, melt 2 tablespoons butter over medium heat; add salmon patties and fry, checking for browning, for approximately 7 minutes per side. Adjust heat as necessary to prevent over-browning. Add more of the butter as needed, especially as they are turned.
  • Press the patties lightly as they fry. They will be firm and browned when finished. Remove from heat and serve immediately.
  • Cover and refrigerate leftovers. Makes a great sandwich, also.

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