Easy Fresh Salmon Patties With Egg and Crackers
Published March 4, 2022. This post may contain affiliate links. Please read my disclosure policy.
These homemade fresh salmon patties recipe is loaded up with peppers and fresh herbs and are pan-roasted to perfection. You will love how delicious and easy to make these are.
I could honestly eat salmon every single day of my life, I love it that much. If you're like me and want to try out some new recipes then definitely make my Honey-Garlic Salmon or Blackened Salmon.
Salmon Patties
Salmon patties are small croquette-fritter-like cakes that are loaded up with ingredients like eggs, crackers, herbs, and vegetables that are fried in a small amount of oil until golden brown. They are often served on a bed of greens and accompanied with a sauce.
They became popularized during the great depression as a great source of inexpensive protein. Although it was canned, salmon was affordable and greatly enhanced when mixed with crackers and eggs to form patties. Recipes since, like mine, have been enhanced with other ingredients are still very popular today.
Ingredients You'll Need to Make It
- Salmon – Fresh wild caught salmon is best. If you do not have it, drained canned salmon will work.
- Onion – You can use red, white, sweet, or yellow onions in this.
- Garlic – I used 2 cloves of finely minced garlic but feel free to use extra or less.
- Peppers – Red bell peppers will help add a lot of flavors to these salmon patties.
- Herbs – I like to use fresh dill and green onions for this recipe.
- Eggs – You will need large, whisked eggs in this dish.
- Crackers – I like to use saltines, but you can substitute for matzoh crackers or butter crackers like Ritz.
- Seasonings – You will need salt and pepper, and I like to add a little Tabasco in it.
- Oil – Any oil is acceptable, but I prefer safflower, avocado, peanut, olive, or canola oil.
How to Make Salmon Patties
Follow these easy-to-prepare procedures and images to make salmon patties:
Remove the salmon skin, cut into large chunks, and place in a food processor. See chef notes about alternate ways to prepare.
Pulse on high speed until it becomes like a paste but also has some salmon chunks in it.
Transfer the salmon to a large bowl along with the prepared vegetables and herbs.
Add in crushed saltine crackers, whisked eggs, salt, pepper, and tabasco.
Mix well and form 12 like-sized salmon patties.
Cook the salmon patties in oil at 350° for 2 ½ to 3 minutes per side or until golden brown and cooked throughout.
Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can optionally keep these warm in the oven at 200° for up to 30 minutes before serving.
How to Store: Cover them and keep them in the refrigerator for up to 3 days. They will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the salmon patties in a frying pan or on a cookie sheet tray lined with parchment paper and bake in the oven at 350° for 4-6 minutes or until hot. You can also reheat it in the microwave if you'd like.
chef notes + tips
- If you do not have a food processor, you can alternatively very finely chop it until it turns into a paste.
- Salmon patties can fall apart if there is not enough binder in there like eggs. If you are noticing when mixing the batter that things are not sticking together, mix in another whisked egg.
- I prefer to serve salmon patties on a bed of micro-greens or leafy greens like spring mix.
- If you do not have fresh salmon, substitute for two 14.5-ounce cans of wild salmon and reserve 1 to 2 tablespoons of the salmon juice from the can after draining and add to the better to help ensure its moistness since canned salmon will make the salmon weight 4 ounces heavier than my recipe.
- You can substitute out the 2 tablespoons of fresh dill for 1 ½ tablespoons of dry dill.
More Salmon Recipes
- Pan-Seared Coho Salmon
- Salmon Burger with Dill Coleslaw
- Bourbon Glazed Salmon
- Hash Browns Crusted Salmon
- Homemade Smoked Salmon
These homemade fresh salmon patties recipe is loaded up with peppers and fresh herbs and are pan-roasted to perfection.
- 1 ½ pounds of skinless fresh wild-caught salmon
- ¼ peeled and small diced red onion
- 1 seeded and small diced red bell pepper
- 2 finely minced garlic cloves
- 2 tablespoons chopped fresh dill
- 4 thinly sliced fresh green onions
- 3 whisked eggs
- 1 sleeve of saltine crackers, crushed
- 1/3 cup of oil for frying
- salt, pepper, and Tabasco to taste
-
Cut the salmon into large chunks and place it in a food processor. See chef notes about alternate way to prepare.
-
Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
-
Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
-
Mix well using your hands or a spatula and form 12 like-sized salmon patties, which are about 3-4 ounces a piece.
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Add the oil to a large frying pan over medium-low heat and heat to 350°. You will know it's done when you sprinkle in a little flour, and it fries but does not burn.
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Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
-
Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
-
Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can optionally keep these warm in the oven at 200° for up to 30 minutes before serving.
How to Store: Cover them and keep them in the refrigerator for up to 3 days. They will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the salmon patties in a frying pan or on a cookie sheet tray lined with parchment paper and bake in the oven at 350° for 4-6 minutes or until hot. You can also reheat in the microwave if you'd like.
If you do not have a food processor, you can alternatively very finely chop it until it turns into a paste.
Salmon patties can fall apart if there is not enough binder in there like eggs. If you are noticing when mixing the batter that things are not sticking together, mix in another whisked egg.
I prefer to serve salmon patties on a bed of micro-greens or leafy greens like spring mix.
If you do not have fresh salmon, substitute for two 14.5-ounce cans of wild salmon and reserve 1 to 2 tablespoons of the salmon juice from the can after draining and add to the better to help ensure its moistness since canned salmon will make the salmon weight 4 ounces heavier than my recipe.
You can substitute the 2 tablespoons of fresh dill for 1 ½ tablespoons of dry dill.
Calories: 158 kcal Carbohydrates: 2 g Protein: 13 g Fat: 11 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 72 mg Sodium: 44 mg Potassium: 331 mg Fiber: 1 g Sugar: 1 g Vitamin A: 438 IU Vitamin C: 14 mg Calcium: 18 mg Iron: 1 mg
Source: https://www.billyparisi.com/classic-salmon-patties-recipe/
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