The Most Flavorful Canned Salmon Patties You'll Ever Make (Family Recipe!)
This recipe for homemade salmon patties isn't your average canned fish dish. It's been a treasured tradition in my family for years, and I've made a few tweaks to take it from bland to absolutely delicious.
The secret? A symphony of fresh flavors! Grated onion adds a subtle bite, a squeeze of lemon juice brightens things up, and a sprinkle of dill seed brings a touch of earthy goodness. Plus, frying them in butter creates a beautiful golden crust that takes these patties to the next level.
My friends rave about them, calling them a "Recipe to Die For!" (in jest, of course!). It all started with my parents' love for salmon, a passion I proudly share. We Finns have a special appreciation for this amazing fish, and I vividly remember enjoying it straight from the can as a kid!
Here's how to make these irresistible salmon patties in your own kitchen:
Ingredients:
- 1 (14.75-ounce) can of pink or red salmon
- 1/3 cup of dry bread crumbs (seasoned or plain)
- 2 green onions, finely chopped
- 1/4 cup of chopped celery (optional, for added texture)
- 1/4 cup of mayonnaise (light mayonnaise works too)
- 1 large egg, beaten
- 4 tablespoons of unsalted butter
- Fresh lemon wedges and chopped dill, for garnish (optional)
Instructions:
- Drain the Flavorful Salmon: Open your can of salmon and drain the liquid into a bowl. Reserve a tablespoon or two of the liquid in case your mixture seems too dry later.
- Flake and Prep the Salmon: Gently remove any remaining skin and bones from the salmon. Use a fork to flake the salmon into bite-sized pieces.
- Create the Flavorful Mixture: In a large bowl, combine the flaked salmon, bread crumbs, chopped green onions, celery (if using), mayonnaise, and beaten egg. Gently combine all ingredients
- Form the Patties: Using your hands, gently shape the salmon mixture into 4 evenly sized patties. You can make them thicker for a heartier patty or thinner for a quicker cook time.
- Heat Up the Butter: Melt the butter over medium heat in a large skillet. Don't let the butter brown, but make sure it's hot enough to sizzle when a drop of water hits it.
- Fry to Golden Perfection: Carefully add the salmon patties to the hot skillet. Let it sizzle for 3-4 minutes per side, until it's nice and browned and cooked through. If your patties seem to be falling apart while cooking, you can gently press down on them with a spatula to help them firm up.
- Garnish and Enjoy!: Let the salmon patties rest on a paper towel-lined plate to soak up any leftover oil. Serve immediately with a squeeze of fresh lemon juice, a sprinkle of chopped dill, and your favorite dipping sauce or alongside a salad, rice, or quinoa.
Tips:
- Don't Overmix: When combining the salmon mixture, be gentle. Overmixing can make the patties tough.
- Moisture Matters: If your mixture seems too dry, add a tablespoon or two of the reserved salmon liquid until it reaches a consistency that holds its shape well.
- Leftovers? No Problem! These salmon patties are great for meal prepping. Simply cook and cool them completely, then store them in an airtight container in the refrigerator for up to 3 days. Heat it back up slowly in a pan or microwave until it's nice and warm throughout.
- Salmon Burger Craving? Form the mixture into larger patties and fry them as instructed. Serve on toasted buns with your favorite burger toppings like lettuce, tomato, onion, and a creamy sauce.
- Spice it Up! For a bit of extra flavor, add a pinch of red pepper flakes, a teaspoon of Dijon mustard, or your favorite dried herbs to the salmon mixture.
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