Growing up my grandmother and mother made salmon patties and they were always a favorite of mine (yes… my grandmother was from the south… where the best food comes from!). Every time I ask my mom for the recipe I get “Oh! It’s easy… you use breadcrumbs, salt…” and about there I tune out because I know I’ll never, ever remember all of that. It always amazed me that my mother and grandmother hardly ever used recipes. They just instinctively knew how to cook. Since I doubt I’ll ever get my mother to write me an ACTUAL recipe, I searched the interwebs for what I thought to be a “decent-looking” recipe, so here it is! I had success with it (meaning my husband loved it and even our toddler ate more than a bite, which I would call a win), even though they were a little crumbly. If you like this one, take a look at a few more recipes at FIVEheartHOME.
- 2 (7.5 oz) cans canned salmon (Alaskan wild-caught and boneless/skinless), drained
- 3 eggs, beaten
- 1 cup panko bread crumbs, divided
- 1/4 cup freshly grated Parmesan cheese
- 3 Tbsp. finely chopped fresh parsley
- 1 Tbsp. freshly-squeezed lemon juice
- 2 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 3/4 tsp. garlic salt
- freshly ground black pepper
- a few dashes hot pepper sauce (such as Tobasco)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. butter
- In a medium bowl, mix together drained salmon, eggs, 3/4 cup panko bread crumbs, Parmesan, parsley, lemon juice, Worcestershire sauce, Dijon, garlic salt, pepper (to taste), and hot pepper sauce (to taste).
- Divide the mixture into four equal balls and form into 3/4-inch thick patties. Place patties on a plate, cover with plastic wrap, and refrigerate for 30 minutes.
- Place remaining 1/4 cup panko breadcrumbs in a shallow dish and press both sides of each salmon patty into breadcrumbs.
- Heat a large saute pan over medium to medium-high heat. Add olive oil and butter to pan; once melted, swirl pan to coat. Add the salmon patties and cook for 3 to 4 minutes per side until golden brown. Remove to a paper towel-lined plate and serve warm with a squeeze of fresh lemon juice.
This is a great upgrade to a normal salmon patty recipe and it has a lot of flavor. I never use hot sauce in my recipe because I feel there is already enough flavor and hot sauce would ruin an otherwise good thing this recipe already has going on.
The only drawback I can see to this recipe is… it’s so good there isn’t enough of it to go around! It makes four decent-sized patties, but I always cook to feed a small army because, well, I’m a fan of leftovers. If you’re cooking for several people I would definitely double the recipe. To me, this isn’t a drawback, it’s a sign that this recipe is SO good that you always need more!