SIMPLE SALMON PATTIES RECIPE (HOW TO MAKE SALMON PATTIES)
Wondering how to make salmon patties? These salmon cakes are so tender and flakey on the inside, but crispy and perfect on the outside. Use up that leftover salmon with this healthy dinner idea!
Provided by Emily Richter
Categories Lunch and Dinner
Time 25m
Number Of Ingredients 13
Steps:
- First, remove the skin from your salmon and discard. Then, place salmon into a large bowl and use a spoon to break the salmon up into small shredded chunks.
- Next, add the breadcrumbs, bell pepper, white onion, parsley, chili powder, garlic powder, salt, paprika, egg, mayo, tabasco, and 1 tablespoon of olive oil to the bowl.
- Using a spoon or hands, mix all of the ingredients together until the ingredients stick together and form a ball. Form the salmon patties by using a 1/3 cup scoop and make 10-12 small balls out of the salmon mixture. After all the balls are formed, carefully make patties out of each ball by gently patting them down between your hands. Set them on a plate and repeat until all the patties are made.
- Next, heat a large skillet over medium/high heat. Add one tablespoon of olive oil to the pan. When the olive oil is fragrant, add 3-4 patties to the pan (if there is room) and cook them for 2-3 minutes on each side or until the salmon patties brown. Remove from heat. Add another tablespoon of olive oil and repeat until all the patties are cooked.
- Enjoy them alone, on top of a salad, or get creative!
Nutrition Facts : Calories 308 kcal, Sugar 2 g, Sodium 944 mg, Fat 15 g, Carbohydrate 17 g, Fiber 2 g, Protein 26 g, Cholesterol 93 mg, ServingSize 1 serving
10 GENIUS LEFTOVER SALMON RECIPES: SALMON SALAD & MORE!
This salmon salad recipe is quick and healthy: an easy lunch or dinner! Make it with canned salmon or as a way to use leftover salmon.
Provided by Sonja Overhiser
Categories Main dish
Time 5m
Number Of Ingredients 10
Steps:
- Prep the celery, red onion and dill pickle as noted above.
- Drain the salmon and place it in a medium bowl: mash it lightly with a fork. Add the chopped vegetables, capers, Greek yogurt, mayonnaise, Dijon mustard, and kosher salt and stir to combine. Taste and add more salt if desired. Stores up to 3 days refrigerated.
JAMMIN' SALMON BURGERS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together. Add drained salmon and mix well together. Make 4 patties and set aside.
- In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.
- Serve on buns with Dill Mayonnaise.
- Combine all the ingredients in a small bowl and set aside.
SALMON BURGERS WITH LEFTOVER SALMON
Steps:
- Place 2 tablespoons butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, baharat, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. Flake the chilled salmon into a large bowl. Add the chia seeds, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Heat 2-3 Tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Read more at: http://www.foodnetwork.com/recipes/ina-garten/salmon-cakes-recipe/index.html?oc=linkback
PERFECT SALMON BURGERS
Provided by Food Network Kitchen
Time 1h
Yield 4 burgers
Number Of Ingredients 12
Steps:
- Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
- Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
- Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
- Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
SALMON BURGERS
For this recipe, you'll want to grind part of the salmon in a food processor: It'll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it's best when the center remains the color of ... salmon. Two or three minutes a side usually does the trick.
Provided by Mark Bittman
Categories dinner, weekday, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
- Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
- Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
- Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
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