Salmon Patties Recipe

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

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

Onion: Adds a subtle sweetness and crunch to the patties.

Breadcrumbs: Helps to bind the mixture and gives the patties structure.

Lemon juice: Adds a fresh, tangy flavor that complements the salmon.

Dill: Provides a fresh, herbaceous note that pairs well with the fish.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a touch of heat and depth to the flavor.

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

When forming the patties, make sure to press them firmly to ensure they hold together during cooking. If the mixture feels too dry, you can add a little more lemon juice or a tablespoon of mayonnaise to help bind the ingredients. Additionally, chilling the patties in the refrigerator for about 15 minutes before frying can help them maintain their shape and prevent them from falling apart in the frying pan.

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

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

• finely chopped onion - Substitute with finely chopped shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

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

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor to lemon juice.

• chopped dill - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that complements the patties well.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the patties.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, making it a good alternative.

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

• Allow the salmon patties to cool completely at room temperature before storing.
• Place the cooled patties in an airtight container, separating each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days.
• For longer storage, wrap each salmon patty individually in plastic wrap or aluminum foil.
• Place the wrapped patties in a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness.
• Freeze the patties for up to 3 months.
• To reheat refrigerated patties, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.
• For frozen patties, thaw them in the refrigerator overnight before reheating.
• Alternatively, you can reheat frozen patties directly in the oven at 350°F (175°C) for 20-25 minutes, or until fully warmed.
• For a quick reheat, use a microwave on medium power for 1-2 minutes, flipping halfway through, though this may slightly alter the texture.
• Serve the reheated salmon patties hot, garnished with a squeeze of lemon juice and a sprinkle of chopped dill for added freshness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the salmon patties on a baking sheet lined with parchment paper.
  3. Cover the patties with aluminum foil to prevent them from drying out.
  4. Bake for about 15-20 minutes or until heated through, flipping halfway for even reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the salmon patties in the skillet and cover with a lid.
  4. Cook for 3-4 minutes on each side until they are warmed through and crispy again.

• Microwave Method:

  1. Place the salmon patties on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the salmon patties with olive oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the salmon patties on the toaster oven tray.
  3. Cover with aluminum foil to keep them moist.
  4. Heat for 10-15 minutes, flipping halfway through, until thoroughly warmed.

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

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

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

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

• Knife: Used for finely chopping the onion and dill.

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

• Frying pan: Used to cook the salmon patties until they are golden brown.

• Spatula: Handy for flipping the patties in the frying pan.

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

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

Use pre-chopped onions: Save time by using pre-chopped onions from the store or chopping them in bulk ahead of time.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the cooking process.

Use a food processor: Quickly mix the salmon mixture using a food processor instead of mixing by hand.

Make patties in advance: Form the patties ahead of time and store them in the fridge until ready to cook.

Cook in batches: If you have a large pan, cook multiple patties at once to save time.