Best Spicy Salmon Patties Recipes

SPICY SALMON PATTIES

Steps:

• Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.

SPICY SALMON PATTIES

Steps:

• OPEN THE CANS OF SALMON AND DISCARD THE JUICE INTO THE SINK OR A BOWL.
• HAVE THE SALMON FACING TOWARD YOU AND YOU SHOULD SEE A SMALL ROUND WHITE OR OPAQUE CIRCLE IN THE MIDDLE. THAT IS THE BONE, GENTLY PULL APART THE SALMON (FROM BOTH SIDES, LIKE BREAKING OPEN A MUFFIN) FROM WHERE THE BONE IS AND IT SHOULD BE ONE LONG SPINE LOOKING PIECE. REMOVE THE ENTIRE PIECE, SOMETIMES ONE CAN WILL HAVE TWO STRINGS OF BONE SO JUST TURN THE SALMON OVER AND LOOK FOR ANOTHER BONE. DON'T WORRY ABOUT THE LITTLE BONES ON THE SIDE, THOSE WILL COOK DOWN TO A GEL AND YOU WON'T TASTE IT.
• AFTER DE-BONING THE SALMON BREAK IT APART WITH A FORK AND ADD THE SEASONING SALT, GARLIC POWDER, & CRUSHED RED PEPPER (ADD ALL TO TASTE), EGGS, 1/3 ITALIAN BREAD CRUMBS AND MIX TOGETHER.
• NOW IT'S TIME TO MAKE THE BREADING, PUT THE FLOUR, ½ CORN MEAL/ BREAD CRUMBS AND SALT AND PEPPER IN BOWL AND SIFT TOGETHER WITH A FORK.
• TAKE AN AMPLE AMOUNT OF THE SALMON MIXTURE AND MOLD IT INTO A PATTIE NO BIGGER THAN THE PALM OF YOUR HAND AND COVER BOTH SIDES WITH THE BREADING.
• AFTER THE OIL HAS HEATED IN THE FRYING PAN ( IT WILL LOOK LIKE LITTLE WAVES OF RIPPLES) PLACE PATTIES INTO THE HOT OIL.
• They should hold together, let them reach a nice dark golden brown on each side and when you take them out put them on a paper towel on a plate. For an extra kick squeeze fresh lime juice on them as soon as you take them out of the pan, just before they cool.

SEAFOOD ESSENTIALS: SPICY BAKED SALMON PATTIES

Steps:

• PREP/PREPARE
• You will need a large bowl to mix the ingredients, and a baking sheet to bake the patties. If you have a rack for the baking sheet that would be nice, but not a deal breaker.
• Lots of good salmon out there and my favorite is Wild Planet. It is sustainably fished and oh so good, you should give it a try.
• Different salmon brands come in slightly different tins, some are 5 ounces (140g), some are more, some are less. Do not overthink it. Whatever the size, just chuck it in the bowl, and leave the rest of the ingredients the same.
• Gather your ingredients (mise en place).
• Place a rack in the middle position and preheat the oven to 400f/205c).
• Add the salmon and the remainder of the ingredients into a bowl.
• Gently mix until combined, but do not mix into a mush.
• You could use a fork or spatula, but I prefer the chef's best tools, their hands.
• Take half the mixture, and use your hands to form into a ball, and press into a patty Do the same for the other half.
• Place on a parchment-lined baking sheet, and place into the preheated oven for 15 minutes. Remove, gently flip over, and bake an additional 5 minutes, or until golden brown.
• If you use a rack in the baking sheet, you will not have to flip them over.
• PLATE/PRESENT
• Serve on a bed of greens or steamed rice, with some tartar sauce and a few lemon slices. Enjoy.
• Keep the faith, and keep cooking.