Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 14 salmon patties
Tender, flaky, and delicious with crisp edges – these amazing salmon patties are sure to impress even your fussiest eaters! Make sure to whip up a big batch because these salmon patties disappear super fast! Enjoy these with tartar sauce on the side.
INGREDIENTS :
- 2 large eggs, lightly beaten
- 3 tablespoons Olive oil, divided
- 1 pound fresh salmon filet
- 1 teaspoon Worcestershire sauce
- 1 medium yellow onion, 1 cup, finely diced
- 3 tablespoons unsalted butter, divided
- 1/2 red bell pepper, seeded and diced
- 1 c. Panko bread crumbs
- 3 tablespoons mayonnaise
- 1/4 c. parsley, finely minced
- 1 1/2 teaspoons Garlic salt, I used Lawry’s Brand, to taste
- 1/2 teaspoon Black pepper, or to taste
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using parchment or silicone liner, line a rimmed baking sheet.
Step 2: In the middle of the prepared baking sheet, place the salmon, skin-side-down. Drizzle with olive oil and sprinkle with garlic salt and black pepper.
Step 3: Place in the preheated oven and bake for about 10 to 15 minutes or until the salmon is just cooked through. Note that the baking time of the salmon varies depending on its thickness. Take the salmon out of the oven and tent it with foil. Let the salmon rest for about 10 minutes, then flake it using two forks. Discard the skin and bones. Keep the flaked salmon aside and cool at room temperature.
Step 4: Heat 1 tbsp of each olive oil and butter in a medium skillet over medium heat. To the hot skillet, add the diced onion, along with the bell pepper. Saute for about 7 to 9 minutes or until golden and tender. When done, remove the skillet from the heat.
Step 5: Place the flaked salmon, sauteed pepper and onion, 1 c bread crumbs, 2 beaten eggs, 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/4 c chopped parsley in a large mixing bowl. Mix well. Take a heaping tablespoonful of the mixture and shape it into a 2-inch wide, 1/3 to 1/2-inch thickness patty. Repeat until you have used up the entire mixture.
Step 4: Heat 1 tbsp of each oil and butter in a clean non-stick pan. Then, add the salmon patties in one layer and saute for about 3 to 4 minutes on each side until golden brown and completely cooked. Decrease the heat if the salmon patties are browning too fast.
Step 5: To a paper-towel-lined plate, transfer the cooked patties.
Notes:
- For this recipe, you can also use leftover salmon. Or swap the salmon fillets, olive oil, garlic salt, and black pepper with 15 ounces of well-drained canned salmon or salmon packets.
- Add an extra tbsp of mayo if the salmon mixture is too dry to hold a patty shape. Or more bread crumbs if the mixture is too moist.
Nutrition Facts:
Amount Per Serving: Calories 145, Calories from Fat 90, Fat 10g15%, Saturated Fat 2g13%, Cholesterol 48mg16%, Sodium 328mg14%, Potassium 205mg6%, Carbohydrates 4g1%, Protein 8g16%, Vitamin A 345IU7%, Vitamin C 7.4mg9%, Calcium 19mg2%, Iron 0.7 mg4%
