Enjoy the delightful simplicity of Salmon Patties, also known as Salmon Cakes. This easy-to-make dish offers rich, savory flavors, perfect as a main course with fresh salads and roasted vegetables, or as a tantalizing appetizer with your favorite sauces.
To Fry Salmon Fillet (skip this step for canned salmon)
Start by seasoning the salmon fillets with salt and black pepper. This simple seasoning will enhance the natural flavors of the salmon.
Heat your pan over medium heat and add oil to create a non-stick surface. Gently place the salmon in the pan, cooking for about 3 to 5 minutes on each side. You're aiming for a golden crust on the outside while ensuring the salmon is thoroughly cooked and flakes easily with a fork.
Once cooked, transfer the salmon fillets from the pan to a plate. If your fillets have skin, now is the time to peel it off - it should come away easily after cooking. Using a fork, carefully flake the salmon into small pieces, checking for and discarding any bones or cartilage.
To Prepare Patty Mix
In a large bowl, combine the flaked salmon, chopped onion, green bell pepper, coriander leaves, black pepper, salt, lemon juice, paprika, eggs, and panko breadcrumbs. Mix everything thoroughly. If time allows, let the mixture rest for a few minutes. This resting period helps the flavors to meld together and the breadcrumbs to absorb moisture, resulting in a cohesive mix.
Take a small amount of the salmon mixture and shape it into a patty. Continue this process until all the mixture is used. For consistently sized patties, consider using an ice cream scoop to portion out the mixture. This ensures uniform cooking and presentation. Gently press the scooped mixture to form patties of your desired thickness.
To Make the Salmon Patties
Heat oil in a pan over medium heat. Carefully place the salmon patties in the pan, ensuring not to overcrowd it. This space allows for even cooking and easy flipping.
Fry the patties for about 3 to 4 minutes on each side. You're looking for a golden brown color on both sides, indicating they're perfectly cooked and crispy.
Once they've achieved that beautiful golden brown hue, gently remove the Salmon Patties from the oil. They're now hot, crispy, and ready to be served.
To Serve
Enjoy your homemade Salmon Patties as a delicious standalone dish or with simple sides like a green salad or steamed veggies. For more pairing ideas, refer to our Serving Suggestions section!
Notes
Here are some tips to elevate your Salmon Patty recipe:
Preparation and Ingredient:
Salmon Choice: Opt for fresh or canned salmon based on availability. Fresh salmon usually has a milder fishy scent, but both types work well for this recipe.
Cooking Salmon: Choose your preferred method to cook the salmon – bake, air fry, pan sear, or pan fry. Each method offers a unique texture and flavor.
Seasoning Flexibility: The recipe calls for basic seasonings, but feel free to experiment with different spices to suit your taste. Adjust the spice levels to your liking.
Achieving Crispiness: For a crispier exterior, mix in panko breadcrumbs with the salmon. If panko isn't available, crushed salted crackers or cornflakes are great alternatives.
Frying Method: Although deep frying is an option, pan frying is recommended to reduce oil intake while still achieving a delicious outcome.
Patty Formation: If the salmon mix is too moist, add extra breadcrumbs for better binding, making it easier to shape the patties.
Cooking and Handling:
Letting the Salmon Rest: After cooking the salmon (regardless of the method used), let it rest for a few minutes. This allows the juices to redistribute, making the salmon more flavorful and moist for the patties.
Chilling the Mixture: Before shaping the patties, consider chilling the salmon mixture in the refrigerator for about 15-30 minutes. This helps the patties hold together better when cooking.
Uniform Patties: Try to shape your patties uniformly in size and thickness. This ensures they cook evenly, preventing some from being overcooked or undercooked.
Non-Stick Pan Use: Use a non-stick skillet or add a little oil to prevent sticking and achieve an even golden crust on each patty.
Don't Overcrowd the Pan: Cook the patties in batches if necessary. Overcrowding the pan can lower the temperature, leading to uneven cooking and a lack of that desirable crispiness.
Flipping Patties Carefully: Flip the patties gently to prevent them from breaking apart. It's best to turn them only once during cooking to maintain their shape.
Draining Excess Oil: After frying, place the patties on a paper towel-lined plate to drain any excess oil for a less greasy finish.