Salmon Patties

Since I don’t eat crab, this is a modified crab cake, but using canned salmon. I prefer the unhealthy version by pan frying in olive oil, but for a healthy version, this can be put in the oven and baked.

It can be served as an appetizer/first plate or a meal on its own.

To top it all off, I like to serve with one of three different dressings or sauces: Jalapeno Ranch, Chipotle Sauce or Thousand Island

Serving Size: 10-12 patties

  • 20 ounces can salmon, skinless and boneless
  • 1/4 yellow onion, chopped
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1-1/2 tsp. Dijon mustard
  • 1/2 tsp. paprika
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1-1/4 cups plain breadcrumbs
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. olive oil, for frying

Preparation

  • Drain the salmon, if necessary, and pick through it for bones, cartridge and skin ( jumbo lump will not have  shells). Put the salmon in a medium mixing bowl and add chopped onions.
  • In a small bowl, whisk the egg, mayonnaise, mustard, paprika, pepper lemon juice, Worcestershire sauce, and salt.
  • Add the mixture over the salmon and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
  • Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently;
  • Form salmon into patties about 1 inch thick
  • Heat olive oil in a sauce pan over medium heat
  • Gently add salmon patties. Cook on each side, about 4 minutes, or until golden brown.
  • Remove from saucepan and lay on paper towel or brown paper bag to absorb excess oil

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