Best Seasoned Salmon Patties Recipes

SEASONED SALMON PATTIES

Seasoned Salmon Patties image

These salmon patties make for a quick and great sandwich which can be eaten at lunch or dinner. I usually serve my patties with a creamy dill sauce since it complements the patties perfectly.

Provided by Stalberg87

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 30m

Yield 5

Number Of Ingredients 11

Ingredients

1 (14.75 ounce) can salmon, drained and bones removed
1 small onion, minced
2 cloves garlic, minced
2 sprigs fresh dill, finely chopped
1 sprig fresh parsley, finely chopped
1 teaspoon chopped fresh chives
2 eggs
6 tablespoons Japanese-style panko bread crumbs
¼ teaspoon lemon-pepper seasoning (such as Goya®)
¼ teaspoon ground black pepper
¼ cup cooking oil

Steps:

Break up salmon into fine pieces and place in a medium bowl. Add onion, garlic, dill, parsley, and chives. Crack both eggs into the bowl. Mix in bread crumbs, lemon-pepper seasoning, and pepper until thoroughly combined. Form salmon patties with a 1/4-cup scoop; set aside.
Heat oil in a frying pan over medium heat. Place patties in pan and fry until golden brown on both sides, about 5 minutes per side.

Nutrition Facts : Calories 205 calories, Carbohydrate 7.9 g, Cholesterol 110.7 mg, Fat 9.4 g, Fiber 0.5 g, Protein 23.1 g, SaturatedFat 2.1 g, Sodium 392 mg, Sugar 0.8 g

SALMON PATTIES WITH SEASONED MAYO

Salmon Patties With Seasoned Mayo image

Very nice salmon patties (my own). The list of ingredients are mostly seasonings you will have at hand. Canned salmon and tuna can be quite bland unless well seasoned. Do use a tangy mayonnaise and not low-fat!

Provided by Zurie

Categories < 60 Mins

Time 35m

Yield 10 patties

Number Of Ingredients 16

Ingredients

5 -6 tablespoons mayonnaise, tangy
2 teaspoons wasabi, sauce
1 tablespoon lemon zest, finely grated
2 tablespoons honey
olive oil (for frying, or use canola)
2 (7 1/2 ounce) cans salmon, drained in a sieve
1/2 cup onion, finely chopped
3/4 cup dried breadcrumbs (I prefer cornflake crumbs)
1 tablespoon Dijon mustard, smooth
1/2 teaspoon black pepper, coarse
2 tablespoons parsley, chopped
3 tablespoons mayonnaise, tangy
1 tablespoon lemon juice
1 tablespoon fish sauce
2 teaspoons Worcestershire sauce
2 eggs, lightly beaten

Steps:

Whisk together the ingredients for the mayonnaise, and taste. Note that I used a wasabi sauce, not the tube. Wasabi from a tube might be stronger, so use less. Put in a small jug, cover and keep in fridge.
Crush the salmon in a roomy bowl, then add all the ingredients, EXCEPT keep out 1/4 cup cornflake crumbs, and don't add the eggs yet. Mix ingredients lightly while you add them.
Add the eggs, and fold the mixture over and over until very well mixed. You can make this mixture ahead of time and keep in the fridge -- it helps to develop the flavour.
If possible, use a nonstick pan for frying -- saves so much battle with possible sticking! Heat the pan over high heat, add a film of oil, and heat that well.
Form patties about the size of your palm, and lightly pat on some of the 1/4 cup cup crumbs you kept out.
Fry in batches over medium heat until one side is deep golden brown, then flip over. You will need more oil as you fry them.
I got 10 patties from this recipe. A serving might be 2 or 3, while a small kid will only have 1, so number of servings are up to you to decide!
Serve hot, with the cold prepared mayonnaise. With a filling, healthy salad this is a dinner.

Nutrition Facts : Calories 167.2, Fat 7.3, SaturatedFat 1.3, Cholesterol 59.8, Sodium 359.6, Carbohydrate 13.9, Fiber 0.8, Sugar 5.3, Protein 11.5