Salmon Patties Recipe

Canned salmon: Provides the main protein and flavor base for the patties.

Breadcrumbs: Helps bind the patties together and adds a slight crunch.

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

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

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

Dill: Adds a fresh, herbaceous note to the patties.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a hint of spice and depth to the flavor.

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

When forming the patties, ensure they are compact and uniform in size to promote even cooking. If the mixture feels too dry, add a little more lemon juice or a small amount of mayonnaise to help bind the ingredients. For an extra crispy exterior, lightly coat the patties in additional breadcrumbs before frying.

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

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the patties.

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

• finely chopped onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can enhance the patties.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor to brighten the dish.

• chopped dill - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that complements the other ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth and umami flavor to the patties.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the patties.

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

• To store your salmon patties, let them cool completely after cooking. Place them in an airtight container, separating each patty with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For freezing, arrange the cooled salmon patties on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours, or until they are firm. This step ensures they won't stick together.

• Once the salmon patties are frozen, transfer them to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When you're ready to enjoy the frozen salmon patties, thaw them in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed salmon patties on a baking sheet and bake for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for about 3-4 minutes on each side.

• If you prefer a quicker method, you can also microwave the salmon patties. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon patties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon patties in the skillet and cook for about 3-4 minutes on each side, or until they are warmed through and have a nice, crispy exterior.

• Microwave Method: Place the salmon patties on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon patties in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are crispy and heated through.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon patties on a toaster oven tray lined with foil. Heat for about 10-15 minutes, or until they are warmed through and slightly crispy on the outside.

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

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

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

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

• 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: Helps to flip the patties in the frying pan without breaking them.

• Plate: For serving the hot salmon patties once they are cooked.

Use pre-chopped onions: Save time by buying pre-chopped onions from the store or using a food processor.

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

Use a non-stick pan: A non-stick pan reduces the need for extra oil and makes cleanup faster.

Double the recipe: Make a larger batch and freeze extra patties for a quick meal later.

Quick mix: Use a stand mixer to combine the salmon mixture quickly and evenly.