– **Title**: Canned Salmon Patties
– **Ingredients**:
– 1 (14.75 oz) can salmon, drained and flaked
– 1/2 cup breadcrumbs
– 1/4 cup mayonnaise
– 1/4 cup onion, finely chopped
– 1/4 cup celery, finely chopped (optional)
– 1 large egg
– 1 tsp Dijon mustard
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped (optional)
– 2-4 tbsp olive oil (for frying)
– **Instructions**:
1. In a large bowl, combine the canned salmon, breadcrumbs, mayonnaise, chopped onion, celery (if using), egg, Dijon mustard, garlic powder, salt, pepper, and parsley. Mix until all ingredients are well combined.
2. Shape the mixture into patties, about 2-3 inches in diameter and 1/2 inch thick.
3. Heat olive oil in a skillet over medium heat. Add enough oil to coat the bottom of the skillet.
4. Carefully place the salmon patties in the skillet, cooking in batches if necessary. Fry for 3-4 minutes on each side or until golden brown and crisp.
5. Remove the patties from the skillet and let drain on paper towels.
6. Serve warm with tartar sauce or your favorite dipping sauce.
Enjoy your delicious canned salmon patties!
Key Ingredients & Substitutions
Canned Salmon: Look for sockeye or pink salmon for great flavor. If you’re not a fan of canned, you can use fresh cooked salmon instead, though it might change the texture slightly.
Bread Crumbs: You can use crushed crackers like saltines or panko for a crunchier texture. For gluten-free options, try almond flour or gluten-free bread crumbs.
Green Onions: They’re perfect for a mild onion flavor. If you can’t find them, chives or shallots can work well too.
Bell Pepper: This is optional, but it adds nice color and crunch. Try using any color of bell pepper, or skip it entirely for a simpler flavor. Even finely chopped zucchini could be a fun alternative.
Dill: Fresh dill is fantastic. If you don’t have it, you can substitute with dried dill, but use less since dried herbs are stronger in flavor.
How Do I Ensure My Salmon Patties Hold Together While Cooking?
Getting your salmon patties to hold their shape can be tricky, but it’s all about the right balance of moisture and binding ingredients.
- Make sure to drain the salmon well to avoid excess moisture.
- The egg and bread crumbs are your binding agents—adding these helps hold the mixture together.
- If your mixture is too wet after combining everything, sprinkle in more bread crumbs until it’s right. It should feel moist but not soggy.
Form the patties gently; pressing too hard may cause them to break apart when frying. And don’t overcrowd the skillet, as it can lead to steaming instead of frying. Keep these tips in mind, and you’ll get golden, crispy patties every time!
How to Make Canned Salmon Patties
Ingredients You’ll Need:
For the Salmon Patties:
- 1 (14.75 oz) can of salmon, drained and flaked
- ½ cup bread crumbs (or crushed crackers)
- ¼ cup green onions, finely chopped
- ¼ cup bell pepper, finely chopped (optional)
- 1 large egg
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
For Serving:
- Lemon wedges
- Tartar sauce or yogurt
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and another 15 minutes to cook, making a total of about 30 minutes. Quick and easy, perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the drained and flaked canned salmon, bread crumbs, finely chopped green onions, and optional chopped bell pepper. Give it a good stir to mix everything together.
2. Preparing the Wet Mixture:
In a separate small bowl, whisk together the egg, mayonnaise, Dijon mustard, dried dill, and add some salt and pepper. Make sure everything gets well combined and smooth.
3. Combining the Mixtures:
Pour the egg mixture over the salmon mixture and gently fold everything together until it’s well mixed. The mixture should feel moist but firm. If it seems too wet, just sprinkle a little more bread crumbs until it holds together nicely.
4. Cooking the Patties:
Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, shape the salmon mixture into patties about ½ inch thick. Place the patties in the skillet (you may need to do this in batches) and cook for about 4-5 minutes on each side until they’re golden brown and crispy.
5. Draining and Serving:
Once cooked, take the patties out of the skillet and place them on a paper towel-lined plate to drain any extra oil. Serve the salmon patties warm with lemon wedges on the side, and don’t forget the tartar sauce or yogurt for a tasty dip. Enjoy your meal!
Can I Substitute Fresh Salmon for Canned Salmon?
Yes, you can use fresh salmon! You’ll need to cook it first, then flake it into small pieces. About 1/2 pound of cooked fresh salmon should work nicely as a substitute. Just make sure to adjust the cooking time accordingly, as fresh salmon might need less time to fry compared to canned.
What If I Don’t Have Bread Crumbs?
No worries! You can substitute bread crumbs with crushed crackers, oats, or even cooked rice. If using oats, you might want to grind them slightly to create a finer texture. Adjust the amount based on the consistency of your mixture.
How Should I Store Leftover Salmon Patties?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through, or place in the microwave for 1-2 minutes, checking to avoid overcooking.
Can I Make These Patties Gluten-Free?
Absolutely! Just use gluten-free bread crumbs or crushed gluten-free crackers in place of regular breadcrumbs. Make sure to check the labels on other ingredients like mustard and mayonnaise to ensure they are gluten-free as well.
