Salmon Patties Recipe

Salmon: Provides the main protein and flavor for the patties.

Egg: Acts as a binder to hold the patties together.

Bread crumbs: Adds texture and helps bind the mixture.

Onion: Adds a subtle sweetness and crunch.

Lemon juice: Adds a fresh, tangy flavor.

Dill: Provides a fresh, herbaceous note.

Salt: Enhances the overall flavor.

Black pepper: Adds a bit of heat and depth.

Olive oil: Used for frying the patties to a golden brown.

When forming the salmon patties, make sure your hands are slightly damp. This prevents the mixture from sticking to your hands and allows you to shape the patties more easily. Additionally, pressing the patties gently but firmly ensures they hold together well during cooking. If the mixture feels too dry, you can add a small amount of lemon juice or a bit more beaten egg to achieve the right consistency.

• canned salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a suitable alternative in patties.

• beaten egg - Substitute with flaxseed meal and water mixture: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent for the patties.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and help bind the patties together.

• finely chopped onion - Substitute with finely chopped shallots: Shallots offer a milder flavor and can be used in place of onions.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor to brighten the patties.

• fresh, chopped dill - Substitute with fresh, chopped parsley: Parsley offers a fresh, herbaceous flavor that complements the patties well.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the patties.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for frying the patties.

• To store your salmon patties, first allow them to cool completely at room temperature. This prevents condensation from forming and making them soggy.
• Once cooled, place the patties in an airtight container, separating each layer with parchment paper to avoid sticking. Store in the refrigerator for up to 3 days.
• For longer storage, freezing is an excellent option. Lay the patties on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Transfer the frozen patties to a freezer-safe bag or container, ensuring you remove as much air as possible to prevent freezer burn. Label with the date and store for up to 3 months.
• When ready to enjoy, thaw the patties in the refrigerator overnight. Reheat in a skillet over medium heat with a little olive oil until warmed through and crispy.
• Alternatively, you can reheat directly from frozen. Place the patties on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through, until heated and golden brown.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon patties on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. This method ensures even heating and maintains the crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon patties in the skillet and cook for about 3-4 minutes on each side, or until they are heated through. This method helps to retain the crispy texture of the patties.

• Microwave Method: Place the salmon patties on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This is the quickest method but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon patties in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for maintaining the crunch without adding extra oil.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon patties on the toaster oven tray. Bake for about 10-15 minutes, or until heated through. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Fork: Useful for flaking the canned salmon and mixing the ingredients thoroughly.

• Measuring cups: Essential for accurately measuring the bread crumbs and lemon juice.

• Measuring spoons: Necessary for measuring the salt, pepper, and chopped dill.

• Chef's knife: Ideal for finely chopping the onion and fresh dill.

• Cutting board: Provides a safe surface for chopping the onion and dill.

• Frying pan: Used to cook the salmon patties to a golden brown.

• Spatula: Helps in flipping the patties to ensure they cook evenly on both sides.

• Paper towels: Useful for draining any excess oil from the cooked patties.

• Plate: For placing the cooked patties once they are done.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Pre-make patties: Form the salmon mixture into patties ahead of time and refrigerate them until ready to cook.

Use a food processor: Quickly combine all ingredients by pulsing them in a food processor.

Double the recipe: Make a larger batch and freeze extra patties for a quick meal later.

Non-stick pan: Use a non-stick pan to reduce the need for extra oil and make cleanup easier.