Every month I go through my pantry and find things I need to use up. This month it was two cans of salmon, and I decided to use them to make salmon patties. Salmon patties are so versatile — they can be used for salmon burgers, a salad, or in a rice dish with vegetables. You might already know how to make salmon patties, as they are common in many parts of the U.S. I hope you check out this recipe, however, because you might have never had salmon patties with the combinations of spices and textures that I use below. It’s not overly spicy, but is more interesting than some of the salmon patties you might have had.
Canned salmon can come with or without bones and skin. I like to buy it with bones and skin because there is more flavor — if there’s one thing about my recipes, I always choose to go for the approach with the most flavor. Since the salmon with bones and skin has been pressure cooked, it’s easy to work with and I don’t take them out. If you don’t want to eat the skin and bones, you can pick them out of course, but I hope you try my approach below. I think it’s tastier.
I use my hand to break up any bones in the mix, and then mix in other key ingredients. These other ingredients are really important to make it taste great! I love to include minced jalapeno, lemon zest, mayo, mustard, and panko bread crumbs.
I served this as a salmon burger and on the next day, as a patty with a side salad. Both were equally delicious. Even though my husband doesn’t like fish very much in general, he really loves these salmon patties. If you have someone in your family who’s not a huge fish fan, they will probably love these too.
- 2 14.75 oz. can salmon, well drained
- 1/2 cup yellow onion, finely chopped
- 2 tbsp. seeded minced jalapeno
- 1/2 cup mayo
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. fresh lemon juice
- 1 1/2 tsp. lemon zest
- 1/4 tsp. black ground pepper
- 1/2 tsp. salt
- 1/2 cup panko bread crumbs
Coating for patty
- 1/2 cup panko bread crumbs
- 1/3 cup oil
- Tartar sauce
- Side salad
- Cooked salmon patty
Combine all salmon patty ingredients in a large bowl, then mix them together well. Makes 6 3/4-inch thick patties and set aside.
Coat the patty
Spread the 1/2 cup panko bread crumbs in a shallow baking dish. Coat the salmon patties with panko bread crumbs. Place the patty on a parchment lined sheet pan and set it in the refrigerator for an hour.
Heat oil in a large non-stick electric skillet over medium-high heat. Cook the salmon patties for 3-4 minutes, then flip and cook for another 3-4 minutes.
Mix salad greens with desired amount of tartar sauce. Then, mound the green in the middle of the dinner plater and top with salmon patty. Pass along more tartar sauce and lemon wedges.
You can also serve this as a burger!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!