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A fresh take on classic salmon patties transforms humble canned salmon into golden, crispy cakes that rival any restaurant's fish dish. These versatile patties combine flaky salmon with bright herbs and zesty lemon, creating the perfect balance of flavors and textures in every bite.
During a particularly busy week, I discovered that making a double batch of these patties meant having an elegant meal ready to go whenever needed. The way they crisp up golden brown while staying tender inside makes them irresistible.
Essential Ingredients & Selection Tips
- Canned Salmon: Wild-caught offers the best flavor and nutrition
- Fresh Dill: Look for bright green, feathery fronds
- Green Onions: Choose firm stems with crisp green tops
- Panko Breadcrumbs: Creates the crispiest exterior
- Greek Yogurt: Full-fat provides the creamiest sauce
Detailed Cooking Instructions
- Step 1: Perfect Your Prep
- Drain salmon thoroughly and remove any bones. Chop herbs finely for even distribution. Zest lemon before juicing. Bring egg to room temperature.
- Step 2: Create Your Base
- Flake salmon into consistent pieces. Mix wet ingredients first. Add dry ingredients gradually. Test mixture holds together when squeezed.
- Step 3: Form Your Patties
- Use ice cream scoop for uniform size. Press firmly to compact. Create slight indent in center. Coat evenly with breadcrumbs.
- Step 4: Master the Sear
- Heat pan until oil shimmers. Give patties space in pan. Let crust form before flipping. Keep warm in low oven if needed.
- Step 5: Finish with Sauce
- Mix sauce ingredients until smooth. Adjust seasoning to taste. Serve sauce slightly chilled. Garnish with fresh herbs.
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My grandmother taught me to add a touch of Old Bay seasoning to the mix - it's become our family's secret ingredient that makes these patties truly special.
The Texture Secret
The key to perfectly crispy patties lies in removing excess moisture from the salmon and achieving the right breadcrumb coating thickness.
The Sauce Symphony
A well-balanced sauce should complement rather than overwhelm the delicate salmon flavor - each component plays its part.
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After years of making these patties, I've learned they're more than just a convenient dinner option - they're a testament to how simple ingredients, treated with care, can create something truly special.
Frequently Asked Questions
- → Can I use fresh salmon instead of canned?
- Yes! Cook and flake about 12 ounces of fresh salmon. Make sure to remove any skin and bones before using in the recipe.
- → How do I keep the patties from falling apart?
- Make sure to drain the salmon well and don't skip the egg or breadcrumbs - they help bind the patties. Chill the formed patties for 15 minutes if you have time.
- → Can I make these ahead of time?
- Yes! You can form the patties and keep them uncooked in the fridge for up to 24 hours. The sauce can also be made a day ahead.
- → Can I freeze salmon patties?
- Yes, you can freeze the cooked patties for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or oven until warm.
- → What can I substitute for breadcrumbs?
- Crushed crackers, panko, or almond flour work well. If using almond flour, you might need to add a bit more to get the right consistency.